Brami Lupini Bean Pasta Offers a Protein-Packed Alternative Without Sacrificing Texture

I've tried it all: the red lentil stuff, pasta made from chickpeas, even noodles that use mung beans and edamame instead of traditional flour.

Much to my disappointment, these alt-pastas lack the chew, bite, and integrity you get from a product made with wheat flour.

I was resigned to the idea that a high-protein pasta that actually tastes good was a myth.