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Organic pasta made from legumes
Organic protein pasta uses legumes such as chickpeas, lentils and fava beans as its main ingredients, bringing their naturally occurring plant protein into familiar pasta formats such as fusilli, penne and casarecce. Each legume has its own flavour, colour and texture, so the result is different from conventional wheat pasta while remaining easy to pair with vegetables, tomato sauces, pesto, herbs and other everyday ingredients.
A different nutritional profile from conventional pasta
Legume-based pasta has a different nutritional composition from traditional wheat pasta because the main ingredient is a pulse rather than a cereal. Protein, fibre, carbohydrate and energy values vary between chickpea, lentil and fava bean recipes, so the nutrition table is the best way to compare individual products rather than relying on the category name alone.
Cooking protein pasta
Protein pasta can be prepared much like conventional pasta, but cooking times and final texture vary depending on the legume and shape. Follow the instructions on the individual pack and check the pasta towards the end of the recommended cooking time, especially if you prefer a firmer texture.
Frequently asked questions
Protein pasta is pasta made from ingredients that naturally contribute a relevant amount of protein. In this collection, the pasta is based on organic legumes such as chickpeas, lentils and fava beans rather than conventional wheat as the main ingredient.
The main difference is the base ingredient. Conventional pasta is usually made from wheat, while the products in this collection use legumes. This changes the protein and fibre profile as well as the flavour, colour and texture of the pasta.
The range includes pasta made from chickpeas, fava beans, red lentils and yellow lentils in different shapes such as fusilli, penne and casarecce.
Follow the cooking instructions on the individual package because cooking time varies by ingredient and shape. Legume pasta can soften quickly, so checking the texture before the end of the recommended cooking time can help you achieve the consistency you prefer.
Legume-based pasta can be naturally gluten-free when it is made only from gluten-free ingredients, but recipes and manufacturing conditions can vary. Always check the ingredients and allergen information on the individual product before choosing it for a gluten-free diet.
Legume pasta can be included in a varied diet for children when the ingredients are appropriate for the child and there are no relevant allergies or dietary restrictions. It also offers a familiar pasta format for introducing legumes, although individual nutritional needs vary with age and diet.
