We produce gluten-free pasta combining creativity with health, creating tasty and balanced mixtures.
Our pasta varies in different shapes and recipes, working with gluten-free flours of cereals and precious vegetables, all 100% natural and gluten-free.
There are many choices you can make when choosing our pasta: with buckwheat flour, red lentils, flax, quinoa, chia, 100% NATURAL, ORGANIC OR TRADITIONAL.
Buckwheat is wrongly considered a cereal, comes from a spontaneous plant from Siberia and Manchuria. Its culture was propagated in China in the tenth century and in the Western world during the Middle Ages.
Buckwheat is a source of mineral salts including iron, zinc and selenium. Its seeds contain 18% of proteins, with a bioabsorbability value higher than 90%. They provide essential amino acids, among which we find mainly lysine, threonine and tryptophan. It is also a source of antioxidants, such as rutin and tannins [greenstyle.it]
Buckwheat does not contain gluten. This characteristic makes it suitable for the consumption of both buckwheat grains and buckwheat flour to those suffering from celiac disease and gluten intolerances.
The consumption of buckwheat is not only recommended to those who must avoid gluten for health reasons but to all who want to make more variety in their diet.
It is recommended especially in cases of tiredness and fatigue, to regain energy and to provide the body with the substances it needs to regenerate, such as amino acids and mineral salts.
From Inran tables we understand that 100 grams of buckwheat contain 12.4 grams of proteins, 3.3 grams of lipids, 13.1 grams of water and 62.5 grams of carbohydrates.
Buckwheat, like all foods of plant origin, does not contain cholesterol. 100 grams of buckwheat also provide 314 calories, 450 mg of potassium, 110 mg of calcium, 330 mg of phosphorus and 4 mg of iron.
Glycemic index of buckwheat
Buckwheat (wholemeal, flour or bread) has a glycemic index of 50. This is the same glycemic index of brown rice. To make a comparison, you can keep in mind that the common rice, not integral, has instead a higher glycemic index, equal to 70.
TAGLIATELLE WITH BUCKWHEAT, ASPARAGUS AND CHERRY TOMATOES
INGREDIENTS FOR 4 PEOPLE:
Tagliatelle Magnatera with buckwheat 320g
FOR THE SAUCE:
ASPARAGUS 190 g
POMODORINI CIGLIEGINI 200 g
EXTRA VIRGIN OLIVE OIL q.s.
WHITE WINE q.s.
Prepare a pot of salt water and bring to a boil.
In the meantime wash the asparagus carefully and clean them, cut the most woody final part. Peel the stem by removing the outer part proceeding vertically from top to bottom. Now cut the asparagus into pieces of 1 cm, leaving the tips a little longer.
Get a little oil into a pan. Put the asparagus and sauté over a moderate flame for about 7 minutes: they should only be slightly softened. At this point add the tomatoes cut in half.
Season with pepper and salt and blend with white wine.
Put the pasta Magnatera and a few minutes before the cooking time indicated in the package, drain your tagliatelle and put them into the pan. wAdd a few tablespoons of pasta cooking water. Sauté the pasta in the sauce for a few minutes, so that the flavors blend better, then taste to check the desired consistency of cooking.
Tagliatelle are ready to be tasted!