Rapunzel Products Pasta
Lentils, peas, chickpeas and buckwheat in practical pasta form
Legume pasta: a gluten-free source of protein, quick to prepare
Lentils, peas, chickpeas and buckwheat in practical pasta form
No more soaking and long pre-cooking: The vegan pulses pasta is ready on the table in just 4-9 minutes. They contain a lot of protein and valuable nutrients – a perfect alternative to cereal pasta. With few carbohydrates, they are also suitable for a low-carb diet and people who want to avoid gluten.
To make the pasta, the pulses are ground and mixed with a little water to form a dough. The dough is pressed through a mould under pressure and the pasta is then dried.
To make the pasta, the pulses are ground and mixed with a little water to form a dough. The dough is pressed through a mould under pressure and the pasta is then dried.
The speciality:
- Lots of protein & valuable fiber
- Pasta made from 100% legumes
- gluten-free
- vegan
- Quick preparation
- Buckwheat spaghetti tastes wonderfully nutty.
- Rich in protein and with a fine nutty flavour, the chickpea spirelli are a winner.
- Macaroni made from 100% yellow lentils are rich in protein and taste delicately savoury.
- The delicious red lentil spirelli are also rich in protein and have a mild, nutty flavour.
- Yellow lentil spaghetti is the perfect grain pasta alternative with a high protein content.
- Green pea penne provides all pea fans with plenty of protein and fiber.
Legume pasta
Chickpea Spirelli
Green peas penne
Red lentil Spirelli
Yellow lentil cornetti
Yellow lentil spaghetti
Buckwheat
Buckwheat Spaghetti
Recipes with legume pasta
Warm Buckwheat noodles with aubergines and mango
Asian Buckwheat Spaghetti Salad with Peanut Butter Dressing
Miso soup with Buckwheat Spaghetti
Asian Buckwheat Spaghetti-Salad with Sesame Dressing
Buckwheat Spaghetti - with alkaline vegetable cashew sauce
Lentil noodles onepot pasta with spinach
You might also be interested in:
Al dente for every taste – our pasta specialities!
Product Knowledge Emmer-Pasta
Suppliers Portrait: Pasta from the Pastificio Gino Girolomoni
Real organic
Bio-Cent
FAQ about Legume pasta
All Rapunzel pasta still contains parts of the bran. This is quite natural for wholemeal pasta, but semola pasta is also made from so-called ground durum wheat semolina (types between 812 and 1050). These bran particles, which consist to a considerable extent of dietary fibre, darken more than the rest of the ingredients when the pasta dries and become visible as small, dark dots in the pasta. For you as a customer, this is an indication that even in semola quality there is still a proportion of bran that represents neither contamination nor mould.
mehr erfahren
mehr erfahren
In contrast to wheat pasta, pulses are gluten-free and rich in vegetable protein. The particularly short cooking time of 7 - 9 minutes makes it even quicker to prepare than cereal pasta. The typical taste of pulses is also retained in the pasta.
mehr erfahren
mehr erfahren
Legume pasta contains chickpeas, lentils or buckwheat. They are finely ground and kneaded into a dough with a little water. The nutrients of the respective pulses are largely retained during production.
mehr erfahren
mehr erfahren
Rapunzel legume noodles are wonderfully firm to the bite and do not fall apart during cooking. It is important to adhere to the cooking time on the packaging. As in traditional Italian cuisine, the bite test during the cooking process helps to determine the perfect cooking time.
mehr erfahren
mehr erfahren
Legume pasta can be used in the same way as wheat pasta, whether classically with a pasta sauce, in a casserole or as a pasta salad. The preparation time is reduced accordingly due to the shorter cooking time.
mehr erfahren
mehr erfahren
