The project led to the creation of a new line of dry pasta made from flours of hulled and malted legumes, aiming to improve the product’s nutritional value and sustainability. By applying the processes of malting and hulling to legumes such as chickpeas, beans, and lentils, it was possible to reduce antinutritional factors, enhance digestibility, and make the flours more suitable for producing high-quality pasta.

The process was optimized to develop flours with excellent technological and nutritional characteristics. Various dry pasta recipes were tested, carefully evaluating cooking, texture, and nutritional profile. Consumer acceptability tests provided very positive feedback, confirming interest in an innovative and healthy product.

At the same time, the environmental sustainability assessment through LCA (Life Cycle Assessment) and the economic feasibility study demonstrated the potential for industrial-scale production. The result is a high-protein pasta with reduced antinutritional factors and a higher content of fiber and minerals compared to traditional pasta.

This project represents an important step towards a more balanced and sustainable diet. Pasta with hulled and malted legumes introduces a new category of legume-based products, meeting the growing demand for healthy and natural foods and opening new opportunities for development and innovation in the agri-food sector.