Yes. Due to the substantially shorter cooking time, the nutrients, including minerals, proteins and carbo-hydrates are preserved better.
Our hard wheat durum wheat semolina pasta is low GI, if cooked correctly. If over-cooked to ‘mush’, the complex carbo-hydrate is broken down to a simple one and the slow energy release attribute is lost.
Hard wheat flour is relatively high in protein, low in sodium & fat and has a relatively low GI.