Lower in carbs and higher in protein, a 3 1/2 oz serving can rival 4 oz of cooked lean beef for protein and even surpass it a little. Easy to cook up, do not overcook and do not let it sit without draining though. It tastes a little beany plain. Add spices, sauces, etc, and you can't taste that. Trust me, this is a great thing if you are celiac, (no gluten), vegan (and need protein in your diet) or both. A great way to add protein without noticing it.
Product has a good mouth feel and made properly, you can't tell it from durum semolina pasta. It is slightly less yellowish than wheat pasta but not noticeable in general. It is also lower in carbs for a given serving versus wheat pasta (43 to 71 grams I think) which can help if you are trying to cut carbs and are counting them. Price can fluctuate at times which I hate (it can nearly double in price at times) depending on who's supplying it.
Overall, I do depend on this product to help add protein to my diet. In a way you really can't notice. And in the world of 'replacement foods' I've met over the last several years this one really does deliver. Boxes are 8 ounces so you get just over two servings for the protein that beats lean ground beef... whole box is 52 g protein.
Additions: if you are used to durum semolina (wheat pasta) this is NOT going to taste or chew like wheat pasta. Period. It will take a bit of experimentation to get it to come out well. Tricks I have learned after about 12 CASES of shells (the most glue/cardboard of all the shape):
Put in water at just boiling. If a few pasta dumped in cases minor boilup, then chills, you're adding them at the right time. I add before vigorous boil and have learned with the same 2.5 quart stainless steel pot on a gas stove burner, how long it takes that amount of water to get to 'low boil' and actually set a timer.
Scum abatement: these will form a 'scum' that can resemble beaten eggwhites. These will resemble merengue.. I dump my box of pasta shells, stir once, set timer (midrange of how long to cook, then spend 1-2 minutes scooping scum off. Stir once more and I lower heat slightly and get ready to drain and sauce/spice. I tend to put timer at mid time of the, tastetest then adjust time. For me I know the exact time using that pot, that much water and those setting of burner. Then I skim the stuff one more time quickly, 10-15 seconds, then turn heat off and drain. Drain fast. If you are going to use it later, dump in baggie, burp air and refrigerate. Heat your sauce to piping hot at serving time, add the pasta from baggie, and it will reconstitute well. Else add your sauce or other at the time you finish draining and serve immediately.
If you are still using durum semolina pasta as a part of your diet, this will fall short. If it's your only pasta (as in celiac diet) it will be excellent. Just remember it is NOT durum semolina, and you will be fine. (durum for wheat means a certain high protein level which can be 'worked' for such heavily worked items as bread and pasta, to develop the proteins into tender light and somewhat chewy items such as bread and "normal" pasta. One that translates better to the Semolina palate is the Rotini. It cooks fairly well except the very core of the spiral. For the shell, this is about the worst to get to taste well. The shells have come up lately as the cheapest of the Banza chickpea pastas, and I eat these for protein addition to diet. I admit I buy 'cheapest today'. Any of the Banza Chickpea pastas are great for adding protein to a diet. Please, take notes and don't be scared to change things to make the pasta come out better. One major issue is drain immediately. The other is flavoring it to be acceptable. Stick to a heavy fat, chunky sauce that is already at serving temperature and add these last and servie immediately. This sort of pasta will absorb water like nobody's business and turn soggy in nothing flat. It's best served hot and fresh.
Chickpeas, Pea Starch, Tapioca, Xanthan Gum
