/ Our magazine / Amanda: legume pasta specialties, made with great passion!
/ Our magazine / Amanda: legume pasta specialties, made with great passion!
Amanda, the one who must be loved: the fruit of the passion of Cecilia and Lorenzo, the owners of the company that was born in Mantova in the summer of 2016. Cecilia is an expert in communication and the owner of a press office, while Lorenzo is a food technologist, a product specialist in multinational IT companies. One day, they decided to combine their skills to create an innovative and healthy product: a pasta made solely from legumes, a product already present on the market but with enormous potential that has yet to be fully expressed. In fact, this type of pasta could find wide acceptance in the market, if only it were easier to use and more similar in texture to traditional pasta. In this, Amanda is a true specialist and provides a product of excellent quality: good, healthy, and nutritious pasta!
Amanda introduces itself this way: on every package of pasta stands the phrase "Amanda, the one who must be loved". It is not just a motto, it is a true invitation to care for oneself: with Amanda's pasta, it is possible to nourish oneself and one’s family with love! The products are just that: good, healthy, and beautiful to look at; the pasta is designed to be resilient when cooked, to remain al dente, to enchant with its aroma and to satisfy every palate, even the most demanding.
The possibility of creating the first prototypes of pasta was made possible thanks to Pastificio Ferrari in Mirandola. After several months of studies, research, and tests the first Amanda products were subsequently presented in the summer of 2017. The fruit of this collaboration and the studies conducted is a sublime product, naturally gluten-free, that remains al dente, and maintains the colors, aromas, and above all, the nutritional values; an innovative product, yet artisanal, appreciated even by fine dining.
Amanda has received important recognitions for its products: the Merano Wine Festival 2018 awarded the company with a gold medal, earned thanks to the Yellow Pea and Egg Strips.
The product of Amanda is a union of tradition and craftsmanship; a pasta with the ancient scent of legumes, created for modern use and for easy, quick cooking. Amanda produces pasta crafted artisanally, drawn through bronze and dried at low temperatures for 48 hours. The result is a product that perfectly meets the new nutritional needs, which lean towards functional, innovative, and practical foods.
The first step is the selection of raw materials: only the best seeds, originating from 100% Italian cultivation. The farmers providing the raw materials respect the DTP030 manual for NON-GMO products, and the supply chain is traceable and certified ISO 22005. The red lentils come from Altamura in Puglia, an area known for its IGT lentils, while the yellow peas come from the Po Valley in Emilia and Lombardy, from qualified suppliers who guarantee a product with excellent nutritional values and high quality.
The second phase is milling: during this operation, the seed is sampled for initial laboratory analyses. It is cleaned, subjected to a light toasting to reduce the bacterial load, flaked, and finally ground. No procedures involving steaming are used, as such methods impoverish the raw materials and result in the loss of the nutritional values, colors, and typical aromas of legumes.
The third phase involves the dough, which is mixed in tanks of 50 kg with cold purified water from a reverse osmosis system. The amount of water varies depending on the season and the batches of flour; here, the experience of the pasta maker is fundamental, as one must understand when the dough is correctly hydrated, and ready for the next phase. For the Yellow Pea Strips, fresh eggs, always from Italian farms, are also added, with attention to the egg white-yolk ratio, to ensure all the energy of the egg but without fat and cholesterol. No thickeners, colorings, or flavorings are used in the recipes: only water, flour, and lots of passion.
The fourth phase involves the shaping, which occurs at low speed and pressure to avoid overheating the dough. This step is essential to make the pasta tough and robust. The right combination of pressure and speed of the knife that cuts the pasta to the set size gives the typical shape of Amanda products.
The fifth phase involves pasteurization. The pasta is mechanically cut to remove all impurities, and then pasteurization occurs, a process necessary to make it hygienically safe and to naturally extend its shelf life.
The sixth phase involves pre-drying. Here the pasta is placed in a pre-dryer, at a maximum temperature of 45 degrees, for no more than four minutes. This operation serves to compact the product and to fix its colors, flavors, and aromas.
The seventh phase involves manual sieving. Before drying, the pasta is carefully checked: products with imperfections or that are malformed are discarded. Every strand of pasta must be unique and display all the characteristics of Amanda, which make it so unique, light, and convey the artisan quality of the product.
The eighth phase involves long drying, the fundamental phase to confer cooking toughness, fixing colors, aromas, and scents. The pasta is laid on breathable trays, stacked one on top of the other, and placed in a drying cell at controlled temperature and humidity for about 48 hours. Every step, even the removal of water, is controlled and programmed; here again, the expertise of the pasta maker is crucial, as it is his job to always monitor the humidity in the room, the temperature, and the product's condition. Sudden changes could indeed create cracks and breaks in the product or, worse, poor quality of the pasta once cooked.
The last phase involves packaging the product. Before this step, tests on pasta samples are conducted to determine quality, safety, and to certify the nutritional values that will be included on the label. The samples are not only observed but also cooked to verify that the pasta does not break, maintains its colors and aromas, flavor, and to check cooking times. Only at this point can the pasta be packaged. The bags used are micro-perforated, to allow the product to breathe. Every label always contains the characteristics and nutritional values, guaranteeing the quality of Amanda!
Pasta Amanda is good and nutritious; here are the pasta formats you can use to create tasty and innovative recipes! Moreover, Pasta Amanda is the first legume pasta in the world that can also be "risottato", with just under a glass of water and a little salt. Just a few minutes are needed to have a dish with the colors, aromas, flavors, and nutritional values of legumes!
The Red Lentil Twists Amanda, an unprecedented format, beautiful and good as it is rich in the noble vegetable proteins of red lentils and fibers, which ensure a healthy and balanced diet. An energetic and highly digestible dish because it contains very few fats and sugars. It can be used to create excellent first courses but also as a second or in combination with side dishes. It is ideal for those following a vegetarian or vegan diet!
The Yellow Pea Trofie Amanda are a traditional format, for an unconventional pasta: a pasta rich in proteins, vitamins, and vegetable fibers, energetic but highly digestible because it contains few fats and sugars. Excellent as a first course, ideal for those supporting a vegetarian or vegan diet. Also try it as a second course or as a side dish!
The Yellow Pea and Egg Strips are the world’s first legume pasta blended with eggs. Amanda drew inspiration from the great tradition of egg pasta to create an innovative, functional, and very nutritious dish! So much goodness with few fats: the eggs are in fact blended to reduce the quantities of fats and cholesterol.
Amanda pasta is so naturally tasty that it can be seasoned with just a drizzle of oil, but we would like to propose a healthy and tasty recipe: red lentil flowers with cauliflower, a delicious and nutritious recipe for the whole family!
To prepare it, you will need Red Lentil Twists Amanda, mixed cauliflower, black olives, garlic, extra virgin olive oil, salt, and pepper. Take the cauliflower, wash it, and break it into florets. Boil it for five minutes in salted boiling water. Finely chop the garlic and place it in a pan with the oil. Sauté over low heat, and add the cooked cauliflower florets, adjusting the salt. Boil the pasta for five minutes, and then sauté it in the pan with the cauliflower. Serve it in plates, add the sliced olives, a sprinkle of pepper, and a drizzle of oil. Enjoy your meal!
Amanda, the one who must be loved: try the legume pasta made with passion, you won’t be able to do without it anymore!
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