Turn ANY Legume into High Protein Gluten Free PASTA

Today we learn how to transform simple legumes into delicious, homemade gluten-free pasta with our high protein vegan recipes! We’ll make three unique pasta recipes – Red Lentil & Chickpea, Mung Bean & Marrowfat Pea, and a special blend of Black Eye Bean, Black Turtle Bean & Soy Bean.

Each recipe is carefully crafted to offer a balance of nutrients, making them perfect for anyone following a plant-based, healthy, and sustainable lifestyle.

Whether you’re a vegan seeking high protein meals, or just someone interested in healthy pasta recipes, these dishes are sure to try!

00:00 Homemade Gluten Free Pastas
01:10 How to Make Gluten Free High Protein Flours
02:06 How to Make Gluten Free High Protein Dough
02:38 How to Shape Gluten Free High Protein Pasta
04:15 How to Store Gluten Free High Protein Pasta
04:40 How to Store Gluten Free High Protein Pasta
05:09 Gluten Free High Protein Pasta Recipe Ideas

Red Lentil & Chickpea Pasta

Ingredients:
Red Lentil Flour: 1 cup (approx. 120 grams)
Chickpea Flour: 1 cup (approx. 120 grams)
Water: ½ cup (approx. 120 ml)
Yield: 300 grams of dry pasta

Nutritional Value (per 100g):
Calories: ~360 kcal
Protein: ~22 g
Carbohydrates: ~60 g
Fiber: ~11 g
Fat: ~3 g
Total for 300g:
Calories: ~1080 kcal
Protein: ~66 g
Carbohydrates: ~180 g
Fiber: ~33 g
Fat: ~9 g

Mung Bean & Marrowfat Pea Pasta

Ingredients:
Mung Bean Flour: 1 cup (approx. 120 grams)
Marrowfat Pea Flour: 1 cup (approx. 120 grams)
Water: ½ cup (approx. 120 ml)
Yield: 300 grams of dry pasta

Nutritional Value (per 100g):
Calories: ~350 kcal
Protein: ~24 g
Carbohydrates: ~62 g
Fiber: ~10 g
Fat: ~1.5 g
Total for 300g:
Calories: ~1050 kcal
Protein: ~72 g
Carbohydrates: ~186 g
Fiber: ~30 g
Fat: ~4.5 g

Black Eye Bean, Black Turtle Bean & Soy Bean Pasta

Ingredients:
Black Eye Bean Flour: 80 grams
Black Turtle Bean Flour: 80 grams
Soy Bean Flour: 80 grams
Water: ½ cup (approx. 120 ml)
Yield: 300 grams of dry pasta

Nutritional Value (per 100g):
Calories: ~360 kcal
Protein: ~25 g
Carbohydrates: ~55 g
Fiber: ~12 g
Fat: ~2 g
Total for 300g:
Calories: ~1080 kcal
Protein: ~75 g
Carbohydrates: ~165 g
Fiber: ~36 g
Fat: ~6 g

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High protein pastas can be delicious and a fantastic alternative to the traditional Choice both gluten-free and protein packed and made with only three ingredients that you most likely have a t there are celebration of flavors and colors today we learn how to turn legum and pools into flour and make pasta’s RW

Welcome back to main Chef Tomaso here let’s talk about gluten-free and I protein Pasta Pasta is a comfort food L by men but often is are to find options that are both protein rich and glutenfree and let’s be honest many of the gluten-free flowers are rate with a

Lot of recipes that are over complicated without talking how often the choice in the supermarket are well overpriced So today we’re crafting three incredible pasta varieties from scratch we have a red lentil and chickp fili M bean and Mar root P spaghetti and then we have a

Unique blend of black eye black turtle and soybean tortillon but we’re also learning a little secret on how to cook this pasta and not turning them into a mash first thing is picking our dry ingredient inent and making our flowers and if you need help on how to talk your

Pantry I made a video you can come back to after and also get a free shopping list so for the flowers the process is very straightforward just get your blender and turn them into a [Applause] powder we repeat the process F the flowers that we Need make sure that the bowl is dry and then you scrap the edges a few times until you obtain a very fine flour lentils moong soy and pizza came out perfectly and with the texture that we looking for while the black eyed and black turtle were tou a corser so I

Decide to see them a few times I highly suggest that you sa them anyway so it’s easier to work the pasta talking of which we proceed with the next step first recipe we have a red lentils and chickpea and we start by mixing our flowers but before before that if you

Are enjoying this video give me a like and hit the follow button back to the recipe you can easily make this by hand but if you have a mixer we start with a bitter to mix the flowers and to incorporate the water then we switch it

To the hook and let it KNE 5 to 8 minutes for an improved Texture the goal is to achieve a firm dough that holds it together by and thick every recipe here is different but the process is exactly the same and once they ready we take the do from the mixi bowl cover and we let them rest for about half an hour this processor helps

The dough to fully hydrate now we are ready to shape and we can either make our handmade shapes and I have a video for you here with my favorite four pasta shapes that you can check and learn immediately or we can use a pasta extruder which is a little attachment

That goes into the mixer to create our chosen shape starting with our red lentil and chickp pasta we feed the extruder and I opted for a fuzil shape and I’m so excited about these is these are not just packed with proteins but full of fiber and very low in fat

Looking after our energy digestion and keeping our heart in Check for our second mix M bean and marof fat P spaghetti we repeat the same process these ones are packed with antioxidant and again a great source of energy and nutrients I also like to work my pastas with rice flour which will help us to avoid any sticking same if you were using Semolina for our third and last mix we have black eye black turtle and soybean pasta I call them tortilli kurvy but someone would argue that they are gumti which is a the rigged elbow or something closer to a pipe anyway no one’s SC and these are some type of curved ratoni

This pasta is a beautiful color and taste a triple treat of plant-based protein also iron rich and full of antioxidant so now we have our pasta tray ready and we can let it dry you can dry at a room temp but if you live with

A varous pet like I do you better off in the oven or dehydrator at a lot temper like 30 to 35° until completely dry at this point they’re ready to go in container and they stay safely in your pantry two to 3 months if you’re interested in the nutritional count of

These products I’m leaving them in the description of the video but now let’s see how to cook them a common problem with the stb similar products is that we always risk to overcook them transforming the pasta into a mush and that’s happened to everybody but there

Is a main difference in the method of cooking compared to the gluten pasta and it’s the hard boiling Factor here yes we need to boil our water and add our salt but as soon as we drop the pasta we reduce the heat to a super gentle simmer

For a few minutes spaghetti and tortilli go for around 4 to 5 minutes and fuzil two to 3 minutes before strain and save this way you will always maintain the proper texture here I save them with a putanesca noan chovis and Al and peono and a creamy mushroom

One I hope you found some value in this video so subscribe stay creative and I see you next time peace N