Earlier quoted context omitted.
Pasta should be made of whole durum wheat.. which is 12g/100g. What's this "good" you speak of? There's certainly worse (soft white/red flour with germ/bran removed), but where do we find the +3g? https://en.wikipedia.org/wiki/Pasta
From your own link: > Main ingredients: Durum wheat flour, water/ eggs May be going out on a limb here but I think it might be the eggs?
/satire, obviously ;)