Protein-rich power pasta
Discover pulses made from pasta
The gluten-free organic Volanti with red lentils have been winning over customers for four years now with the distinctive flavor of these protein-rich legumes. This fall, two new pasta shapes are joining the lineup: Cellentani made from green peas and Spirelli made from chickpeas. Both contain only 100% organic ingredients from Italy. The new products are also gluten-free, vegan, and packaged in paper.
The funny shape of a pasta press set at an angle is the
cellentani
thanks to a crooked pasta press. It was named after a popular singer in the 70s. With flour made from organic green peas, the pasta shape is experiencing a delicious renaissance, tasting fresh and slightly sweet.
The
spirelli
are a Neapolitan specialty. The protein- and fiber-rich cherry pea flour makes them a nutty, roasted taste experience.
Pasta made from pulses only needs a few minutes in hot water to cook. A large pot and caution are also required, as it foams up during cooking. Hot or cold, the protein-rich power pasta is a great addition to colorful bowls, salads and pasta dishes. It is naturally gluten-free and vegan.
The two new pasta varieties and the
Volanti red lentil
also come in paper packaging that is certified with the “FSC Mix” label and promotes responsible forest management. The packaging can and should be disposed of in the blue garbage can for waste paper, so it can be 100% recycled.
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