Protein pasta has a bad reputation: rubbery, crumbly, bland. It doesn't have to be that way. The key is how the protein content is achieved – and how the pasta is made.
What does 20 g of protein per 100 g mean?
Classic wheat pasta provides around 12–13 g of protein per 100 g. Our protein pasta contains 20 g – in a 125 g portion, that’s about 25 g of protein. This turns a plate of pasta into a complete meal after a workout or for a long workday.
Why bronze-drawn?
The dough is pressed through bronze dies. This makes the surface rough – and sauce clings to rough pasta. It is then dried slowly to ensure it retains its bite.
How to get protein pasta right
- Use plenty of water (1 liter per 100 g) and salt it well.
- Add only once the water is at a rolling boil and stir during the first few minutes.
- Taste two minutes before the cooking time on the package ends – protein pasta is less forgiving of overcooking than wheat pasta.
- Save a ladle of pasta water and mix it with your sauce.
Three shapes, three uses
Fusilli for salads and pesto, tagliatelle for creamy sauces, macaroni for baked dishes.