Has anyone on here tried Rummo Maxima high-protein pasta? It uses yellow peas as its protein component. It has a nice texture and holds up well. The flavor is more like real pasta and not lentils or chickpeas or whatever usually goes in those.
I made some today with Hoboken Farms Low-Sodium Marinara. Delicious!
by Samurai-Sith
1 Comment
I have not, but I’d like to. The gluten-free pasta I’ve been using is made from corn and brown rice and is imported from Italy. Not bad, but I’d rather have normal pasta.