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.
What is quinoa?
Quinoa is the seed of the Chenopodium quinoa plant, with origins in the Andean countries over 7000 years ago. It is not really a grain and is often referred to as a “pseudo-grain” because it is similar in nutrients and is consumed in the same way as cereals.
It is rich in vitamins and minerals and contains more protein, fiber and healthy fats than other cereals. It is a great source of manganese, magnesium, phosphorus, folate, copper, iron, zinc, thiamine, riboflavin, vitamin B6.
It has a high content of nutrients and health benefits and the year 2013 was named “The International Year of Quinoa” by the UN for its valuable qualities and the potential to fight world hunger.
PASTA OF RED LENTILS, LINEN AND QUINOA, RECIPES
PASTA OF RED LENTI, LINEN AND QUINOA AND TOMATOES
INGREDIENTS FOR 4 PEOPLE:
Penne di LENTICCHIE ROSSE, LINO E QUINOA 320g
FOR THE SAUCE:
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 tomatoes carefully and clean them, cut them in little cubes or simply in a half.
Get a little oil into a pan or if you prefer a little bit of butter. Put the tomatoes and sauté over a moderate flame: they should only be slightly softened.
Season with pepper and salt and blend with white wine.
Put the pasta and a few minutes before the cooking time indicated in the package, drain your penne and put them into the pan. Add 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.
The penne are ready to be tasted!