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Legumè di Moro Pasta is made by extrusion and subsequent drying, first using dough made from red lentil flour and water, and then dough made from buckwheat flour and water. Rich in protein and a source of dietary fiber, it is suitable for athletes, vegetarians, vegans and all lovers of healthy eating, without having to give up flavor and the pleasure of good food. Ideal for cold dishes, salads, soups or as an appetizing side dish. Red lentils are highly nutritious and easy to digest, rich in iron and folates, while buckwheat, in addition to being gluten-free, has a very low glycemic index and is rich in fiber and minerals such as magnesium, potassium, iron and antioxidants (rutin).
Price including VAT
Legumè di Moro Pasta is made by extrusion and subsequent drying, first using dough made from red lentil flour and water, and then dough made from buckwheat flour and water. Rich in protein and a source of dietary fiber, it is suitable for athletes, vegetarians, vegans and all lovers of healthy eating, without having to give up flavor and the pleasure of good food. Ideal for cold dishes, salads, soups or as an appetizing side dish. Red lentils are highly nutritious and easy to digest, rich in iron and folates, while buckwheat, in addition to being gluten-free, has a very low glycemic index and is rich in fiber and minerals such as magnesium, potassium, iron and antioxidants (rutin).
