kikärtspasta

Kikärtspasta, also known as chickpea pasta, is a type of pasta made primarily from chickpea flour. This alternative to traditional wheat-based pasta has gained popularity as a gluten-free and higher-protein option. The main ingredient, chickpea flour, gives it a distinct flavor and a slightly denser texture compared to durum wheat pasta. It is typically produced by extruding a dough made from chickpea flour and water. Sometimes, other flours or starches might be added to improve texture or cooking properties, though pure chickpea flour versions are common.

The nutritional profile of kikärtspasta often includes a higher content of protein and dietary fiber compared to conventional pasta. This makes it an attractive choice for individuals seeking to increase their protein intake or manage their digestive health. It is also naturally gluten-free, making it suitable for people with celiac disease or gluten sensitivities. When cooked, kikärtspasta tends to be more tender and can sometimes become softer than wheat pasta if overcooked. It pairs well with a variety of sauces, from light and fresh to rich and hearty, and is used in similar dishes as traditional pasta.