A group of students studying Food Science and Technology degrees from the University Miguel Hernández (Spain), created an innovative new food product called Essenza de Vega.
It makes fresh pasta out of a mixture of different flours, including amaranth, quinoa, persimmon and whole wheat flours.
The fresh pasta is then filled with either dates and bacon, or cheese with pomegranate and chia seeds. It is important to point out that these fillings are based on two emblematic products from the province of Alicante, dates and pomegranate, thereby closing the circle in terms of using local produce. Furthermore, the fresh pasta from Essenza di Vega does not contain additives, colorings or preservatives.
A Spanish project reinvents fresh pasta
About the author
Related Articles
for READ NOW
