CHICKPEA FLOUR PASTA NATURA

The good of chickpea flour
Chickpea flour is a delicious source of energy. Among the flour alternatives to wheat is probably the most known and used. There are many traditional recipes based on this wonderful ingredient: the “farinata” flavored with fresh rosemary, the “Cecina”, delicious cake of chickpeas famous in Tuscany and the Sicilian “panelle”, crunchy and golden, a little sin to indulge with pleasure. Chickpea flour PASTA NATURA is naturally gluten-free, so it is perfect to be consumed by those who are intolerant to gluten. The rich protein of chickpeas has made this flour indispensable for vegan and vegetarian diets that need to compensate for the lack of animal proteins. Chickpea flour can also be used to thicken omelettes or to prepare vegan burgers because it helps to compact the dough.

The nutritional properties of chickpea flour
Chickpea flour is hearty, nourishing and energizing. Chickpea flour is an excellent substitute for food of animal origin because it is rich in proteins. The high fiber content helps intestinal transit, helping to feel light and fit.

Advice at the table
Chickpea flour, in addition to tasty regional preparations, is also very present in other culinary traditions. It is the basis of simple, but tasty preparations such as hummus and falafel. This ingredient allows you to make many other delicious dishes, all to try. If used to make batter for vegetables such as onion rings and artichokes, you will get a greedy and irresistible appetizer. To face with taste the coldest days you can use chickpea flour to cook a hot polenta to flavor with herbs. Chickpea flour can also be used to make homemade pasta. Thanks to the ability of this flour to thicken, it can be used to replace eggs. two tablespoons of flour will be enough for each egg. Chickpea flour is so good and versatile that it must never be missing in the pantry.