Pasta made with pulses and cereals isn’t new in the Italian tradition, mostly because it tastes delicious, but also because the combination of grain and pulses is just nutritionally fantastic. Emmer is a very healthy grain that’s rich in fibre, protein, minerals, carotenoids, other vitamins and antioxidant components, and low in fats.  

Fava beans are also dense with nutrition and have no saturated fat or cholesterol. They boost a high concentration of vitamins (thiamin, vitamin K, vitamin B-6), minerals (potassium, copper, selenium, zinc, magnesium), protein and fibre nobili (soluble fibre) at one third of the calories content of grains.

In short, if you combine Emmer and Fava bean together then you have a super-pasta: packed with nutrients, soluble and insoluble fibre, a complete source of lean natural protein at a much lower intake of calories.

To make sure not to burn out all this goodness; we slow dry our pasta at a low temperature. And, we take all the time it needs to make sure that our Emmer and Fava Bean, Sedani Rigati, cooks perfectly al dente in 8 minutes.

We think it looks and taste delicious: it possesses a wonderful velvety rough surface; has a deep yet delicate chestnut colour; and an intense sweet flavour with a gentle hint of fresh fava bean, reminiscent of those summer days when you squeeze the beans out of their pods.