Monte Monaco legume pasta

The first legume pasta from the Monti Sibillini National Park.
Only 100% water and organic legume flour,
Different because it is without thickeners or preservatives thanks to our secret recipe.

Naturally gluten-free High-protein Secret recipe from Sibillini
100% Bio Cooked in 5 minutes
Naturally gluten-free High-protein Secret recipe from Sibillini 100% Bio Cooked in 5 minutes

Our Monte Monaco legume pasta shop

Chickpea legume pasta

Surely the most similar to pasta as taste and appearance, the mix of chickpea flour shapes will surprise you. They are perfect with any kind of sauce and seasoning.
Very caloric food in terms of proteins, carbohydrates and fats, chickpeas also have a high fiber content.
The chickpea flours are processed with bronze drawing and the slow drying at low temperature guarantees the perfect preservation of the nutritional characteristics.

Pea legume pasta

The origins of this legume are very old. Among the legumes, the peas are the least calories, contain a fair amount of carbohydrates, proteins, minerals and fibers, which exert a beneficial effect on the intestine and cardiovascular system.
Less rich in starch than other legumes, peas are more digestible.
The pea flours are processed with bronze drawing and the slow drying at low temperature guarantees the perfect preservation of the nutritional characteristics.
They marry perfectly with artichokes and pecorino cheese, cheese creams, and first cold summer dishes.

Broad bean legume pasta

Broad beans flour is rich in fiber and protein, almost fat-free and especially with many minerals. Many minerals present: among these stands out iron, obviously vegetable, which makes it a recommended food even in cases of lack of this mineral.
So many vitamins, including ascorbic acid. Among the legumes, the broad beans are the least calories, they contain a fair amount of carbohydrates, proteins, mineral salts and fibers, which exert a beneficial action on the intestine and on the cardiovascular system.
The broad beans flours are processed with bronze drawing and the slow drying at low temperature guarantees the perfect preservation of the nutritional characteristics.

Lentil legume pasta

Lentil flours, known since antiquity, are now available in easy-to-cook formats and can be combined with any other ingredient (from fish to meat, from vegetables to cheese). Because of their high protein content and the low glycemic index, they are recommended for those who love healthy food, but do not want to give up taste.
The lentil flours, obtained from a skillful grinding stone, are processed “raw” with traditional bronze dies to ensure, together with a slow drying at low temperature, the perfect preservation of all the organoleptic characteristics of the lentils.

Our recipes...

It looks like pasta but it is not …

We use the shape of pasta for convenience, but every pack of MonteMonaco legumes pasta is a special ingredient that with your imagination can turn into a single dish. Enjoy and cook with our recipes, or invent one and share it on our social networks.

The secret recipe from Monti Sibillini National Park.

Usually legume pasta need to be precooked or have thickeners and preservatives that keep the dough elastic and “al dente”. Our Monte Monaco Legume Pasta does not need these tricks thanks to the ancient secret recipe of the Sibillini.

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