When I eat pasta I buy Barrilla brand. It is made with whole grains and doesn’t run my sugar up. Everything in moderation!

I don’t do pasta, I use zoodles, palmini spaghetti or lasagna style or spaghetti squash. I do have a black bean pasta I’ve yet to try. I do pretty low carb so pasta is one of the things I gave up.

The main "carb" in pasta is a starch which does move your blood sugar up.

That's the simple answer, from there it gets a little more complicated.

The more processed the pasta (white stuff) the more it affects your sugar level (and of course, portion size has a ton to do with it as well).

Whole Wheat Pasta will move your sugar numbers less all else being equal, but for most of us it would still be tough to eat a "satisfying portion size" AND keep our blood sugar in any kind of normal range.

There is however a few options.

A couple of Italian pasta makers produce what they call "high protein" noodles - they use the whole grain Durham wheat like "Normal Pasta" but they add in soyabean protein which also adds so much fiber that the net carbs of a "typical portion size" is really blood sugar friendly.

Alternate options also come from a US company that produces a "Carba-Nada" line of pasta noodles (can google them - available on Amazon for sure) and then there is the Soybean noodles and Konjac noodles that have crept into regular grocery stores that are likewise blood sugar friendly.

If you really want the "real stuff" you just need to figure your carb number (how many carbs you can tolerate in a meal) and then adjust the portion size you can handle.

Not always but some do