Pasta Man makes the UK’s first recent, gluten-free, vegan pasta

Roberto Pittalis grew up on the attractive island of Sardinia with youthful brother Claudio and his mother and father Giovanna and Gavino and have become occupied with meals at an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread.

“They all the time had a narrative and a recipe to share,” he says. And so they handed on their love of dishes, deeply rooted within the sun-drenched panorama that surrounded them, to their grandson.

Now a restaurant proprietor and meals producer, Roberto nonetheless heads again to Italy presently of yr to go to his pal Matteo and hand-pick bianchetti truffles to be used in dishes throughout Cafe Lilli’s annual Truffle Week, which befell this yr from March seventh. Some shavings of those aromatic fungi will add taste to the legume paste he developed throughout lockdown, which is a deal with on the Norton restaurant.

The brand new recipe was impressed by his spouse. When Roberto needed to shut his restaurant as a result of Covid disaster, Patricia, who has celiac illness, requested him if it was doable to make pasta from completely different flours and he was impressed to strive some new recipes again residence in Nunthorpe.

“Having labored within the hospitality business for over 40 years I spotted there have been many individuals who could not get pleasure from conventional recent pasta on account of meals intolerances so I began researching within the UK to see what legumes had been accessible,” he says. . When he was in a position to journey once more, Roberto went again to Sardinia, the place legumes are sometimes utilized in cooking, to proceed his analysis.

“I knew I used to be on to one thing after I got here throughout my grandmother’s outdated recipe for making chickpea bread. From there I experimented till I discovered the most effective chickpea pasta recipe.”

His analysis then moved to the Veneto area, the place he knew a chef well-known for his analysis on legume pasta. “Valta Frontalini has helped me and has develop into a very good pal. He put me in contact with Sirmans, who make skilled pasta machines. I then additionally contacted the packaging firm in the identical area to ship the baggage, that are 100% recyclable and reusable. After this, every little thing was moved to the UK in order that the dietary exams might start. It was very intense.”

The Pasta Man merchandise are produced from legumes corresponding to lentils, chickpeas, yellow peas and broad beans. And though the recipe originated in Italy, in Teesside the pasta is made with 100 per cent British produce.

“We use British natural legume flour, which is provided by Skipton Mills, and Hodmedods Flour from Suffolk,” says Roberto. “It is pure pasta. There are not any components or dyes, and it’s gluten-free and vegan. As a result of it is produced from legumes as an alternative of conventional wheat, it is also filled with protein and fiber and low in carbs and energy.”

After receiving nice suggestions from his prospects at Cafe Lilli, Roberto is now advertising his pasta extra broadly. Due to his wholesome credentials, British sprinter Richard Kilty from Middlesbrough and his spouse Dovile, a Lithuanian athlete, have develop into ambassadors for The Pasta Man.

“We stopped promoting conventional pasta after we reopened Cafe Lilli after the lockdown and began promoting legume pasta solely. Folks cannot consider the style and the way good it’s for you,” says Roberto. “I hope to see it in shops and eating places throughout the nation. It’s an thrilling product and means individuals with meals intolerances and preferences not need to miss out on nice tasting recent pasta.”

His personal desire is a bowl of garlic, oil and chili, accompanied by a glass of Vermentino, a lightweight white wine from Sardinia. “The recent pasta is so filled with taste that it does not want a heavy sauce to go along with it,” he says. Rapid future plans for this busy Teesside restaurateur embody rising the Pasta Man model and persevering with to serve incredible, regionally sourced meals at Cafe Lilli.

On a well-deserved day trip, he could be discovered heading for an extended stroll with Patricia or a experience on their motorcycle. “I additionally prefer to bike by means of the Cleveland Hills,” he says.

“The Northeast is stuffed with fantastic areas to find new merchandise and chill out.”

thepastamanshop.nl

Roberto Pittalis grew up on the attractive island of Sardinia with youthful brother Claudio and his mother and father Giovanna and Gavino and have become occupied with meals at an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread. “They all the time had a narrative and a recipe to share,” he says. And so they handed on their love of dishes, deeply rooted within the sun-drenched panorama that surrounded them, to their grandson.

Now a restaurant proprietor and meals producer, Roberto nonetheless heads again to Italy presently of yr to go to his pal Matteo and hand-pick bianchetti truffles to be used in dishes throughout Cafe Lilli’s annual Truffle Week, which takes place this yr from March seventh. Some shavings of those aromatic fungi will add taste to the legume paste he developed throughout lockdown, which is a deal with on the Norton restaurant.

The brand new recipe was impressed by his spouse. When Roberto needed to shut his restaurant as a result of Covid disaster, Patricia, who has celiac illness, requested him if it was doable to make pasta from completely different flours and he was impressed to strive some new recipes again residence in Nunthorpe. “Having labored within the hospitality business for over 40 years I spotted there have been lots of people who could not get pleasure from conventional recent pasta on account of meals intolerances, so my analysis began within the UK to see what legumes had been accessible,” says he. When he was in a position to journey once more, Roberto went again to Sardinia, the place legumes are sometimes utilized in cooking, to proceed his analysis. “I knew I used to be on to one thing after I got here throughout my grandmother’s outdated recipe for making chickpea bread. From there I experimented till I discovered the most effective chickpea pasta recipe.”

His analysis then moved to the Veneto area, the place he knew a chef well-known for his analysis on legume pasta. “Valta Frontalini helped me and have become a very good pal within the course of. He put me in contact with Sirmans, who manufacture skilled pasta machines. I then additionally contacted the packaging firm in the identical area to ship the baggage, that are 100% recyclable and reusable. Then every little thing moved to the UK so the dietary testing might start. It was very intense.”

The Pasta Man merchandise are produced from legumes corresponding to lentils, chickpeas, yellow peas and broad beans. And though the recipe originated in Italy, in Teesside the pasta is made with 100 per cent British produce. “We use British natural legume flour, which is provided by Skipton Mills, and Hodmedods Flour from Suffolk,” says Roberto. “It is pure pasta. There are not any components or dyes, and it’s gluten-free and vegan. As a result of it is produced from legumes as an alternative of conventional wheat, it is also filled with protein and fiber and low in carbs and energy.”

After receiving nice suggestions from his prospects at Cafe Lilli, Roberto is now advertising his pasta extra broadly. Due to his wholesome credentials, British sprinter Richard Kilty from Middlesbrough and his spouse Dovile, a Lithuanian athlete, have develop into ambassadors for The Pasta Man. “We stopped promoting conventional pasta after we reopened Cafe Lilli after the lockdown and began promoting legume pasta solely. Folks cannot consider the style and the way good it’s for you,” says Roberto. “I hope to see it in shops and eating places throughout the nation. It is an thrilling product and means individuals with meals intolerances and preferences not need to miss out on nice tasting recent pasta.”

His personal desire is a bowl of garlic, oil and chili, accompanied by a glass of Vermentino, a lightweight white wine from Sardinia. “The recent pasta is so filled with taste that it does not want a heavy sauce to go along with it,” he says.

Rapid future plans for this busy Teesside restaurateur embody rising the Pasta Man model and persevering with to serve incredible, regionally sourced meals at Cafe Lilli. On a well-deserved day trip, he could be discovered heading for an extended stroll with Patricia or a experience on their motorcycle. “I additionally prefer to bike by means of the Cleveland Hills,” he says. “The Northeast is stuffed with fantastic areas to find new merchandise and chill out.”

thepastamanshop.nl