The nutritional properties of red lentil flour
PASTA NATURA red lentil flour pasta is a colourful, fun and tasty source of protein. Naturally gluten-free, it is suitable for those suffering from celiac disease and gluten must be careful, but also for those who decide to eat in a healthier and more balanced way. Vegetable proteins perform the same functions as animal proteins with the advantage of not aggravating the cholesterol level. Pasta with red lentil flour is an important source of fibre, therefore it is easily digestible because it facilitates regular bowel function. Particularly suitable for athletes, pasta with lentil flour is a very nutritious and balanced food. The red color of the pasta allows you to create dishes with a lively and delicious appearance, able to stimulate the appetite of even the little ones,
Suggestions at the table
Pasta with red lentil flour is the pasta with the most delicate taste of all the pastas with legume-based flours. If you add a bay leaf to the pasta cooking water, you will add perfume and make it even more digestible. A good dish with PASTA NATURA’s caserecce with red lentil flour can be made with asparagus tips and broad bean purée. All seasoned with quality extra virgin olive oil. If you opt for a vegetable ragout, customize it with spices such as curry, turmeric and cumin seeds, you will give an oriental touch to your dish. An energizing recipe, for a one-course meal, includes macaroni with red lentil flour seasoned with chicory, roasted peppers and black olives.