Alce Nero wholemeal durum wheat and lentil linguine is made using 100% Italian wholemeal wheat and pulses mixed with spring water from the Dolomites.
A delicious alternative to traditional pasta, thanks to its higher protein and lower carbohydrate levels. It is a source of fibre as they contain wholemeal semolina, and a source of protein as they contain 40% red lentils, the most ancient legume to be cultivated by mankind. With its copper colour and delicate taste, Alce Nero wholemeal linguine with lentils is excellent served with a variety of sauces and never overcooks.
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Alce Nero uses whole wheat semolina for its wheat and legume pasta because it is rich in fibre and less processed, produced by grinding the entire grain and then adding lentils, the oldest legume grown by man, in a quantity amounting to 40%. All to obtain a pasta that has less carbohydrates and a greater protein content with respect to traditional 100% wheat pasta.
Only Italian lentils and wheat grown in Italy by Alce Nero partner farmers are used.
In terms of crop rotation, durum wheat is generally inserted in rotation with legumes and cruciferous vegetables in order to add to the organic substances in the soil, boosting its fertility.
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