We combined chickpeas with soybeans to create a new flavour experience. Have you ever tried chickpea pasta made entirely from chickpeas? We found it to have a floury mouthfeel and not a truly delicious dish. We wanted to change that, and we succeeded. Our chickpea soy fettuccine retains its crunch and beautiful yellow colour after cooking. This flavour is closest to classic wheat pasta.

We combined chickpeas with soybeans to create a new taste experience. Have you ever tried chickpea pasta made entirely from chickpeas? For us, it had a floury mouthfeel and wasn’t really delicious. We wanted to change that, and we succeeded. Prepare to be pleasantly surprised. This variety doesn’t fall apart after cooking and retains its beautiful yellow colour. Whether warm or cold in a salad – it’s always a delight.

Chickpeas and beans are among the oldest cultivated plants in the world and are pure protein packages and fiber bombs. These “miracle fruits” also boast high levels of vitamins and antioxidants. We’ve managed to develop a pasta with them that, with its al dente bite and unique flavour, won’t leave you wanting classic pasta.

Did you know that legumes improve soil fertility, can grow in harsh environments, require little water, and produce their own fertilizer through their roots? 1 kg of legume protein requires 17 times fewer resources than 1 kg of meat!