Barilla Legumotti
Also known as: Barilla legume grains, Barilla Legumotti lentil chickpea, Legumotti
Barilla grains made from 100% legume flour — red lentils, chickpeas and peas — gluten-free, cooked in 9 minutes.
Barilla Legumotti are small rice-like 'grains' that Barilla makes from 100% legume flour. On the Italian website they are listed among the pasta ranges, but the company says they are sold on the rice shelf.
There are three blends: red lentils and chickpeas (60% lentil flour, 40% chickpea flour), red lentils and green peas (70% and 30%), and red lentils, chickpeas and peas. There are no other ingredients.
The raw materials are naturally gluten-free, and according to Barilla the whole process takes place in a plant dedicated to gluten-free foods. 100 g of the lentil-and-chickpea blend contain 24 g of protein and 13.5 g of fibre; the lentil-and-pea blend contains 25 g of protein and 12.5 g of fibre — much more than wheat pasta.
Legumotti cook in 9 minutes. Foam forms during cooking, as with dried pulses; Barilla advises stirring often or skimming it off with a spoon. The grains suit hot and cold dishes with vegetables or fish, people with coeliac disease and anyone wanting more plant protein.
Facts
| Raw material | Red lentil, chickpea and green pea flours (100% legumes) |
|---|---|
| Main use | Gluten-free, rich in protein and fibre |
How it connects to Pasta
Barilla Legumotti → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Red lentil flour, Chickpea flour, Pea flour (green pea flour)
- Part of
- 🏭 Barilla, Pasta from other flours and gluten-free pasta
Frequently asked questions
Is it true that Barilla Legumotti are made from wheat?
No, only from legume flour.
Which shelf are Legumotti sold on?
According to Barilla, the rice shelf.
What blends exist?
Red lentils with chickpeas, with green peas, or with chickpeas and peas.
How much protein does the lentil-and-chickpea blend have?
24 g per 100 g, with 13.5 g of fibre.
What happens while they cook?
Foam forms, so stir often or skim it off.
What to read next
- Red lentil flour — Orange flour from hulled red lentils with no gluten: the base of protein-rich legume pasta.
- Pea flour — Gluten-free flour from dried yellow or green peas (Pisum sativum), used for legume pasta; pea protein from the same seed boosts high-protein pasta.
Similar
Barilla Protein+ · Barilla Senza Glutine · Barilla Specialità · Barilla Piccolini · Barilla Integrale · Barilla Al Bronzo