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.

The speciality:

Lots of protein & valuable fiber
Pasta made from 100% legumes
gluten-free
vegan
Quick preparation

Tip for perfect al dente pasta: Just add a dash of vinegar to the cooking water!

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

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Suppliers Portrait: Pasta from the Pastificio Gino Girolomoni

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FAQ – Frequently asked questions

FAQ about Legume pasta

What are the black dots on Rapunzel 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.

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What are the advantages of legume pasta compared to cereal pasta?

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.

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Do legume noodles contain the same high-quality nutrients as pure legumes?

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.

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What is the consistency of Rapunzel legume pasta?

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.

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How are legume noodles used?

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.

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