Both the projects will be conducted at the University's Waite Campus.
The first project, which will be conducted in collaboration with the University of Bari, Italy, will look at the impact of growth of durum wheat on the fiber and starch levels within it, and ways to increase the fibre levels in pasta.
The second project, which will be conducted in collaboration with the University of Molise, will evaluate the roles played by two primary components of dietary fiber - arabinoxylans and beta-glucans - in determining the quality of bread dough and pasta.
Chief investigator on both projects Rachel Burton said that the term 'super spaghetti' indicates that it offers a range of potential health benefits, such as lowering the risk of heart disease or colorectal cancer.
"Our research - in collaboration with our Italian colleagues - is aimed at achieving that, but we're also looking to improve the quality of pasta as well as its health properties," Burton added.
