Protein pasta is a type of pasta that contains a higher protein content than classic pasta made from durum wheat semolina. It is often made wholly or partly from legume flour, for example from lentils, chickpeas or peas, and less often isolated proteins are mixed in as well. The cooking time can also differ from classic pasta, and checking the manufacturer information prevents the pasta from being overcooked.
Because it comes from legumes, taste and consistency often differ noticeably from classic pasta: protein pasta usually feels somewhat firmer and has a stronger flavour of its own. Depending on the product, the protein content is clearly above that of classic wheat pasta, and a look at the nutrition table gives more precise information than the product name alone. Combined with vegetables and a protein-rich sauce, it can be turned into a balanced main meal.
The legumes used as the base ingredient are described in the entry Legumes, and a similar enrichment in baked goods is explained in the entry Protein bread. Recipe ideas are offered by the page Recipes.
