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INGREDIENTS
Chickpea organic flour, water.
No added preservatives
PREPARATION
5’—7′
For a portion of 65g
Bring to a boil 1,5l of water (with 8g of coarse salt if you like), add pasta and cook for 5/7 minutes over a moderate heat, avoiding stirring during the first few minutes. Drain the pasta and season it as you prefer.
When cooking legumes, the formation of foam is natural, it can be removed.
| VALORI NUTRIZIONALI MEDI AVERAGE NUTRITIONAL VALUE | 100g | Per porzione/ per portion *65g |
|---|---|---|
| ENERGIA / Energy | 1415 kj 334 kcal | 917 kj 217 kcal |
| GRASSI / Fat di cui acidi grassi saturi / of which saturates | 0,5 g 0,3 g | 0,32 g 0,19 g |
| CARBOIDRATI / Carbohydrate di cui zuccheri / of which sugars | 57,5 g 7,2 g | 37,37 g 4,68 g |
| PROTEINE / Protein | 21,4 g | 13,9 g |
| FIBRE / Fiber | 6,7 g | 4,35 g |
| SALE / Salt | 0,05 g | 0,03 g |
Monte Monaco
peas
The chickpea flour pasta retains the characteristic taste and scent and it can be combined surprisingly easily with any type of seasoning: vegetables, fish, wild herbs and bacon, mountain cheeses and pepper or with butter and parmesan.
Chickpeas as a food have always been present in the culinary tradition of the entire Mediterranean area because they have a pleasant taste, they are digestible and suitable for many preparations; they are rich in protein, fiber, carbohydrates, potassium, calcium, folate and vitamins, especially of group B, an excellent source of energy and balanced between fats and proteins.
The Monte Monaco bio pasta is made from 100% legume flour, pure water is used for the dough and fresh mountain air for drying. The legumes come from italian organic crops from the nearby area. The legume flour is ground raw on stone. The pasta is bronze drawn at low pressure and slowly dried at low temperature to preserve all the characteristics of the legumes. This natural method of processing allows to obtain a pasta of excellent flavor and fragrance, rough and porous, ideal to retain various toppings and condiments.
