Researchers in Italy and Spain have developed a new type of pasta that uses barley flour instead of semolina, which is a type of wheat flour.
The so-called "Super Spaghetti" is filled with fiber, antioxidants and Vitamin E.
Experts said it could help reduce the risk of heart disease for pasta lovers.
The researchers behind the spaghetti said it may not be too long before you see barley pasta on store shelves.
