ROTINI

Semolina is a high-protein flour made from durum wheat, providing essential nutrients. It is minimally processed, retaining much of its natural fiber and protein content. This ingredient is commonly used in pasta for its firm texture and nutritional benefits.

Durum wheat flour is a high-protein flour that contributes to the firm texture of pasta. It is minimally processed, preserving its nutritional content. This flour is a staple in pasta making due to its high gluten content, which provides elasticity.

Lentil flour is a nutrient-dense ingredient rich in protein and fiber. It is made from ground lentils, retaining their natural nutrients and offering a gluten-free alternative. This flour enhances the nutritional profile of pasta by adding plant-based protein and fiber.

Pea protein is a plant-based protein source that is minimally processed and free from common allergens. It provides a complete amino acid profile, making it a valuable addition to plant-based diets. This ingredient enhances the protein content of pasta without the need for animal products.

Chickpea flour is a high-protein, high-fiber flour made from ground chickpeas. It is minimally processed and provides a gluten-free alternative to traditional flours. This ingredient boosts the nutritional value of pasta by adding plant-based protein and fiber.

Barley flour is a whole grain flour that is high in fiber and nutrients. It is minimally processed, retaining its natural beta-glucans which are beneficial for heart health. This flour adds nutritional diversity to pasta products.

Spelt flour is an ancient grain flour that is high in protein and fiber. It is less processed than modern wheat flours, retaining more nutrients and offering a nutty flavor. This flour is often used as a healthier alternative to regular wheat flour.