Spinosi Zero+
Also known as: Spinosi Zero Plus, Spinosi Zero+ senza glutine
Spinosi's gluten-free egg pasta made with legume and maize flours, including red lentil and chickpea, positioned as high in protein.
Spinosi Zero+ is the gluten-free line of Spinosi in Campofilone. The company presents it as a functional food for athletes and for people with metabolic conditions, and states that every product in the line is suitable for people with coeliac disease.
Zero+ is an egg pasta in which wheat is replaced by legume and maize flours. Products listed on the official site include tagliatelle made from black or yellow maize, fettuccine with red lentil flour, Spinosini with chickpea flour and spirulina, and fettuccine with mixed legumes. According to the company, the legume flours bring complex carbohydrates and plant protein, while the eggs – from hens fed non-GMO feed and broken by hand – give the dough elasticity. Flours come from certified mills; the pasta is extruded slowly and dried for 24 hours. Exact percentages are not published.
Zero+ belongs both to gluten-free pasta from other flours and to egg pasta. It suits simple sauces of vegetables, olive oil or tomato.
Facts
| Raw material | Legume flours (red lentil, chickpea), maize flour, eggs |
|---|---|
| Main use | Gluten-free, high-protein egg pasta |
How it connects to Pasta
Spinosi Zero+ → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Red lentil flour, Chickpea flour, Maize flour
- Part of
- Spinosi, Pasta from other flours and gluten-free pasta, Egg pasta
- Similar and different
- Tagliatelle, Fettuccine
Frequently asked questions
What does "Zero+" mean in the name of Spinosi's gluten-free line?
It is the line's name: an egg pasta where wheat is replaced by legume and maize flours; the company presents it as a functional food for athletes and for people with metabolic conditions.
Is it true that egg pasta is always wheat pasta?
No. In Zero+ there is no wheat: tagliatelle from black or yellow maize, fettuccine with red lentil flour, Spinosini with chickpea flour and spirulina.
Which flours replace the wheat?
Maize, red lentil, chickpea and mixed legume flours.
How long is the pasta dried?
Slowly, for 24 hours, after slow extrusion.
Which sauces suit it?
Simple vegetable, olive oil or tomato sauces.
Similar
Spinosi Maccheroncini di Campofilone IGP · Spinosi Pasta all'uovo · Spinosi Freschi ripieni · Verrigni Pasta all'Uovo · Makarony Polskie Abak · Pastai Le Paste Lisce
What it includes
- Spinosi Fettuccine Zero+ Mix Legumi
- Spinosi Fettuccine Zero+ Lenticchie Rosse
- Spinosi Strozzapreti Zero+ Ceci
- Spinosi Strozzapreti Zero+ Ceci e Spirulina
- Spinosi Strozzapreti Zero+ Lenticchie Rosse
- Spinosi Strozzapreti Zero+ Piselli
- Spinosi Tagliatelle Zero+ Mais Corvino
- Spinosi Tagliatelle Zero+ Mais Giallo
All (9) →
- Spinosi Fettuccine Zero+ Lenticchie Rosse
- Spinosi Fettuccine Zero+ Mix Legumi
- Spinosi Spinosini Zero+ Ceci e Spirulina
- Spinosi Strozzapreti Zero+ Ceci
- Spinosi Strozzapreti Zero+ Ceci e Spirulina
- Spinosi Strozzapreti Zero+ Lenticchie Rosse
- Spinosi Strozzapreti Zero+ Piselli
- Spinosi Tagliatelle Zero+ Mais Corvino
- Spinosi Tagliatelle Zero+ Mais Giallo