When fragility makes you strong!!!
Why might gluten-free pasta break during cooking?
Gluten-free pasta, like our AminoPasta, may have less resistance during cooking than traditional pasta. This is because gluten, a protein found in wheat, acts as a natural "glue," providing elasticity and structure. The absence of gluten makes it necessary to balance the pasta's characteristics with other ingredients or production techniques. (Discover tricks for perfect cooking.)
Our choice: Nutrition and naturalness first and foremost
We could have added additives like guar gum or xanthan gum to improve cooking stability, but we preferred to respect the nutritional and natural value of our ingredients. Here's why:
- Guar and xanthan gums: Used to improve the texture of gluten-free pasta, they can interfere with digestion and cause gastrointestinal problems, especially for those with food sensitivities.
- Pea Protein: Often added to increase total protein, but tends to be less digestible and less pure than natural flours like lentils and rice.
- Chemical additives: Many products include artificial substances that can reduce the overall nutritional value of the meal.
The advantages of our pasta
- Simple and clean ingredients: Only red lentil flour (70%) and white rice flour (30%), no additives.
- Maximum attention to health: No compromise on taste or nutritional benefits, thanks to a formulation that favors quality proteins and carbohydrates.
- Valorization of naturalness: Our pasta is designed for those seeking an authentic and genuine product.
Conclusion
Although it may break slightly during cooking, our pasta represents a healthy and conscious alternative, free from chemical compromises or artificial additives. We prefer to offer a product that is as natural as possible, enhancing its health and environmental benefits.