Gluten-Free Chickpea Penne Organic

What is the cooking time?

Three to four minutes in a litre of boiling water per 100 g. It is the shortest cooking time among the Kazidomi pulse pastas. Beyond that the chickpea flour breaks down and the penne loses its shape. Drain as soon as the bite stays firm in the centre.

What are they made of?

Chickpea flour and water, with no other ingredient, the flour coming from organic farming. Kazidomi has them produced entirely in Italy, in a gluten-free workshop. The list holds no egg, no wheat semolina, no texturing additive and no colouring of any kind.

Chickpea pasta or wholemeal wheat pasta: what does the flour change?

Chickpea flour gives a beige penne with a recognisable pulse taste, cooking in three to four minutes and suiting a gluten-free diet. The Kazidomi wholemeal wheat penne taste of cereal and hold up better on reheating, but they contain gluten.

How do I stop them sticking together?

A large volume of water, a litre per 100 g, a boil kept going and immediate draining. The Kazidomi chickpea pasta releases starch and clumps if it cools down in the colander. A trickle of olive oil, or the sauce added straight away, settles the question.

Which sauces go with them?

The chickpea taste works with cumin, smoked paprika, tomato, lemon and tahini. Kazidomi penne also serve warm in a salad, with fresh herbs and olives. Very creamy sauces, on the other hand, cover over the flavour of the pulse rather than supporting it.