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Amanda was born in Mantova in the summer of 2016 and is the result of the passion of Cecilia and Lorenzo: she is an expert in communication and the owner of a press office, he is a food technologist with a background as a product specialist in IT multinationals. They combined their skills to create a pasta made solely from legumes, an innovative product already on the market but with untapped potential. According to Amanda's founders, legume-based pastas can be further popularized if they were easier to use and had a texture closer to traditional pasta.
Amanda Legume Pasta: "she who must be loved"
Amanda aims to bring to the table pastas made only from legume flours: healthy, tasty, beautiful to look at, but above all resistant to cooking, maintaining an al dente texture without losing color, flavor, and aroma to satisfy an audience that wants to nourish themselves and their families with love. For this reason, on every package of pasta, the name Amanda stands out, meaning “she who must be loved”.
Thanks to the meeting with the owner of Pastificio Ferrari di Mirandola, who agreed to contribute to the creation of the first prototypes by making available their production line, recently reactivated after the Emilia earthquake, after nine months of studies, research, and tests, the first Amanda products were presented in the summer of 2017. The result of the collaboration between Amanda and Pastificio Ferrari is now a product that remains al dente, retains colors, aromas, and nutritional values while combining innovation with artisanal production. A work appreciated even by the world of high-end dining. Significant recognitions arrived from the Merano Wine Festival 2018 with the gold earned for the yellow pea chips and eggs.
The uniqueness of this incredible pasta includes:
the only pasta (among semolina and legume pastas) that cooks without boiling, saving water, time, energy, and CO2 emissions;
a completely Italian supply chain;
excellent cooking stability, like semolina pasta;
use of microbiologically pure water in the dough, not well water or aqueduct;
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Producers
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