Legume pasta: a gluten-free source of protein, quick to prepare

Chickpeas, buckwheat and lentils in practical pasta form

No more soaking and long pre-cooking: The vegan pulses pasta is ready on the table in just 7-9 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:

Protein source
gluten-free
vegan
Quick preparation

TIP: For every 100 g of pasta, mix 1 teaspoon of olive oil and 1 teaspoon of white wine vinegar into the cooked pasta immediately after draining – this prevents the pulses from sticking together and keeps the pasta al dente!

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.

Legume pasta

Chickpea Spirelli

Red lentil Spirelli

Yellow lentil cornetti

Buckwheat

Buckwheat Spaghetti

Recipes with legume pasta

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

Warm Buckwheat noodles with aubergines and mango

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FAQ – Frequently asked questions

FAQ about Legume pasta

What is gluten?

Gluten, also known as gluten protein, is a group of certain proteins found in cereal grains such as wheat, rye, barley, and oats. The gluten content is of decisive importance for the baking properties of a flour. Gluten protein binds up to three times its weight in water when it becomes moist. In the process, it develops rubber-like, elastic properties. Like a skeleton, the gluten threads run through the bread dough and ensure that a fine-pored, loose dough forms. The quantitatively and qualitatively highest gluten is provided by wheat, to which it also owes its excellent baking properties. Some people are allergic to this protein due to a metabolic disorder. With sprue or coeliac disease, the medical names for this intolerance, a lifelong gluten intolerance remains. Coeliac disease and sprue are chronic diseases of the small intestine that manifest in childhood or do not appear until adulthood. Since the organism has an intolerance to the gluten protein, those affected must eat a gluten-free diet. The following grains are gluten-free in their unprocessed state: Rice, maize, millet, buckwheat, amaranth and quinoa.

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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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Are the edge layers and the seedling removed when making wholemeal pasta?

For Rapunzel wholemeal pasta, the grain is ground to semolina, to a grain size of approx. 200-500 μm. During the production of the wholemeal semolina in Italy, the outermost part of the fruit skin is removed. Wholemeal semolina contains approx. 90% of the grain, i.e., most of the husk and 100% of the germ. Rapunzel wholemeal pasta corresponds to an average flour type of 1600. This process is typical for an Italian durum wheat pasta without egg. The outermost part of the hull is removed to ensure optimal consistency and cohesion of the pasta. This also has a positive effect on the taste.

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Which cereals belong to the so-called original cereals?

The original cereals include einkorn, emmer, spelt and kamut.

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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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