Pasta With Three Legumes
Professional mix for pasta.
By hand or with pasta machine!
Source of Fiber, Source of Protein
- regrind durum wheat semolina,
- chickpea flour 10%,
- red lentil flour 10%,
- peas seeds 10%,
- deactivated yeast.
Manufactured in a facility that uses milk, egg, soy, lupins, sesame seeds and gluten-containing cereals.
Chickpeas, peas and red lentils: a tris of legumes carefully selected and rich in valuable nutrients, such as protein and fiber. Their combination gives the fresh pasta a delicate taste and a characteristic reddish color.
Fresh egg pasta:
1 kg of Pasta with 3 Legumes Mix, 250/300 g of Eggs Whole, 80/100 g of Water
1 kg of Pasta Preparation with 3 Legumes, 350/400 g of Water
Place the preparation in a kneader. Add the water and possibly the egg and knead for about 5 minutes. Draw or laminate to obtain the desired format.
For a special taste experience, an unconventional and elegant combination with shellfish sauces is recommended.