Moro Legumé
Naturally gluten-free grain-shaped pasta by Pastificio di Chiavenna made from red lentil flour and buckwheat flour, rich in protein.
Moro Legumé is the legume pasta of the Moro Pasta brand from Pastificio di Chiavenna. Unlike the factory's other lines it contains no wheat: the maker labels it naturally gluten-free, so it belongs to pasta from other flours and gluten-free pasta.
According to the official product page, it is made from red lentil flour and buckwheat flour. The mix is shaped into small grains that look like a cereal. The company says the product is rich in protein and a source of dietary fibre, and that red lentil proteins combined with buckwheat fibre help maintain muscle mass. Legumé is therefore aimed at athletes, vegetarians and vegans.
It is sold in 300 g boxes. The maker suggests it for cold dishes and salads, soups or as a side dish; the website has a recipe for Legumé with vegetables cooked in a glass jar (vasocottura).
This is the brand's smallest line, a single product. It brings together buckwheat, the grain behind much of the Valchiavenna factory's range from PGI pizzoccheri to buckwheat pasta, and pulses, which increasingly replace wheat in gluten-free pasta.
Facts
| Raw material | Red lentil flour, buckwheat flour |
|---|---|
| Main use | Gluten-free diets, vegetarians and vegans, athletes |
What it includes
How it connects to Pasta
Moro Legumé → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Red lentil flour, Buckwheat flour
- Part of
- Moro Pasta, Pasta from other flours and gluten-free pasta
Frequently asked questions
What is Moro Legumé made of?
Red lentil flour and buckwheat flour, with no wheat.
How is Legumé used?
The maker suggests cold dishes and salads, soups or a side dish.
Similar
Moro Pizzoccheri della Valtellina IGP · Moro Pasta con grano saraceno · Moro Pasta con segale · Melissa me Ospria · Gastroval Valtellerie · Barilla Legumotti