Pulse-based pastas are enjoying a moment in the spotlight. These pastas, which use legume flour made from pulses such as chickpeas, red lentils or black beans, are being marketed as an alternative to “traditional” pasta made from durum wheat flour – largely because of perceived health benefits.
While pulse-based pasta might seem like a new fad, we’ve actually been pushing the health benefits of pulse flours for hundreds of years. I spoke to Jessica Bradley, for an article the BBC, about the broader history of this discussion, and about why white wheat flour has become the most common flour today.
You can read the article online here.