Chickpea and Lentil Pasta

Where we grow and process:

Origin of wheat: ITALY

Country of milling: ITALY

Country of production: ITALY

This pasta is a small masterpiece. Thanks to the skill of its master pasta makers, who have been supplied with their stone-ground chickpea and lentil flour, AmoreTerra has created a significant line of legume specialties that preserve all the nutritional properties of the raw materials.

We do not use heat-treated flours , but only our fresh flours produced with raw materials from our fields, in this way we manage to keep the nutritional values ​​of dried legumes intact.

A pasta specialty with an exceptional, delicate flavor, gluten-free (may contain traces because the flours are ground in the same ancient mill), and high in protein . Perfect for a vegan diet.

Strozzapreti, Torchietti, Trucioli, and Cannerozzi.

Thanks to the #FilieraAmoreTerra (LoveEarth Supply Chain), we were able to create two new and surprising versions of our legume pasta.

Lentil Specialties: Nutritionally, lentil flour is rich in protein and carbohydrates, contains vitamins B1, B2, and B3, and is also rich in insoluble and soluble fiber (including two probiotic fibers, inulin and pectin). It contains high levels of minerals such as potassium, calcium, phosphorus, iron, and zinc, and has a low glycemic index.

Chickpea Specialty: Rich in protein, fiber, and carbohydrates (100 grams of chickpea flour contains more than a third of protein and fiber). Fats account for 6% of its composition (good fats, though), and are high in nutrients, such as linoleic acid, a perfect ally for heart health.

The excellent raw materials used and the transformation processes adopted guarantee high digestibility.