as with most topics i'm not dogmatic about this, but i try to be sensitive and avoid overconsumption, since this protein composite is a factor in allergies, e.g. coeliac disease and dermatitis.
therefore, when we eat pasta at home, i choose varieties that i consider a healthier option. classic italian noodels would be made of durum wheat, a whole grain version (integrale) containing also the bran part of the grain certainly is a step up the health ladder and there are mills which do not mill out the germ, meaning the resulting flour is not only starch and gluten, but higher in protein, minerals and vitamins.
there is also pasta out there made from other grains/ingredients: kamut (khorasan wheat) is an ancient grain, a forerunner of todays highbred wheat, therefore considered a healthier option, yielding more energy and protein, while being better digestable. all that is also true for spelt, a hulled form of wheat, also a survivor from ancient times, but more closely related to todays common wheat.
if the gluten thing is more of a discussion point for you, you could choose pasta made from rice flour or corn flour, which provide the glutenfree alternative, but are as much fun for kids to roll up on a fork, suck them it like worms, or are simply interesting to look at in their many shapes and forms.
omitting cream and cheese not only keep your pasta vegan, but also less rich and better digestible. my spaghetti today come with nothing but sauteed chan- terelles and kräuterseit- linge, an austrian farmed mushroom, evoo & a little thyme and seasalt. enjoy.
i order my pasta online in italy: www.lavialla.it
or i use these products from the store:
http://www.monogranofelicetti.com/it/pages/monograno-1
http://traderjoes.com/fearless-flyer/article.asp?article_id=1091
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