Legumè di Moro Pasta is obtained from the extrusion and subsequent drying of mixtures of red lentil flour and water and mixtures of buckwheat flour and water. Rich in protein and a source of dietary fiber, it is suitable for athletes, vegetarians, and vegans, and for all lovers of healthy eating, without having to give up taste and pleasure at the table. Ideal for cold dishes, salads, soups, or as a tasty side dish. Red lentils are very nutritious and digestible, rich in iron and folate, 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).
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Legumè di Moro Pasta is obtained from the extrusion and subsequent drying of mixtures of red lentil flour and water and mixtures of buckwheat flour and water. Rich in protein and a source of dietary fiber, it is suitable for athletes, vegetarians, and vegans, and for all lovers of healthy eating, without having to give up taste and pleasure at the table. Ideal for cold dishes, salads, soups, or as a tasty side dish. Red lentils are very nutritious and digestible, rich in iron and folate, 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).
