Pasta Man creates the UK’s first fresh, gluten-free and vegan pasta

Growing up on the beautiful island of Sardinia with his younger brother Claudio and his parents Giovanna and Gavino, Roberto Pittalis was interested in food from an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread.

“They always had a story and a recipe to share,” he says. And they passed on their love of dishes rooted deep in the sun-scorched landscape around them to their grandson.

Now a restaurant owner and food producer, Roberto always returns to Italy at this time of year to visit his friend Matteo and hand-pick bianchetti truffles to use in dishes during Italian Week. annual Café Lilli truffle event, which took place this year from 7 March. A few shavings of these fragrant mushrooms will add flavor to the legume pasta he made during confinement, and which are enjoyed at the Norton restaurant.

The new recipe was inspired by his wife. When Roberto was forced to close his restaurant due to the Covid crisis, Patricia, who is celiac, asked him if it was possible to make pasta using different flours and he was inspired to try some new recipes at his home in Nunthorpe.

“Having worked in the restaurant industry for over 40 years, I realized that there were many people who could not enjoy traditional fresh pasta due to food intolerances, so my research began in the UK Kingdom to see what pulses were available,” he says. . When he was able to travel again, Roberto returned to Sardinia, where legumes are often used in cooking, to continue his research.

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Pasta Man Roberto Pittalis at Café Lilli in Norton Photo: SARAH CALDECOTT

“I knew I was on to something when I came across an old recipe from my grandmother for making bread with chickpeas. From there, I experimented until I found the best chickpea pasta recipe.

His research then moved to the Veneto region, where he knew a chef famous for his research on pasta with legumes. “Valta Frontalini helped me and became a good friend in the process. He put me in touch with Sirmans, who produce professional pasta machines. I also contacted the packaging company in the same region “to supply the bags, which are 100% recyclable and reusable. After that, everything was transferred to the UK so that the nutritional tests could start. It was very intense.”

Pasta Man products are made from legumes such as lentils, chickpeas, yellow peas and broad beans. And although the recipe originated in Italy, the pasta is made on Teesside from 100% British produce.

Pasta Man Roberto Pittalis at Café Lilli in Norton Photo: SARAH CALDECOTT

“We use British organic legume flour, supplied by Skipton Mills, and Hodmedods flour from Suffolk,” says Roberto. “It’s pure pasta. There are no additives or colorings, and it’s gluten-free and vegan. Since it’s made from legumes rather than traditional wheat, it’s also high in protein and fiber, while being low in carbs and calories. »

After receiving excellent feedback from his customers at Café Lilli, Roberto is now marketing his pasta on a larger scale. His healthy credentials mean British sprinter Richard Kilty, from Middlesbrough, and his wife Dovile, a Lithuanian track and field athlete, have become ambassadors for The Pasta Man.

“We stopped selling traditional pasta when we reopened Café Lilli after the lockdown and started selling only the legume pasta. People can’t believe the taste and how good it is for you,” says Roberto. “I hope to see it in stores and restaurants across the country. It is an exciting product and means people with food intolerances and preferences no longer have to deprive themselves of tasty fresh pasta.”

Pasta Man Roberto Pittalis at Café Lilli in Norton Photo: SARAH CALDECOTT

Her favorite is a bowl with garlic, oil and chilli, accompanied by a glass of Vermentino, a light white wine from Sardinia. “Fresh pasta is so full of flavor that it doesn’t need a thick sauce,” he says. Immediate plans for the future of this busy Teesside restaurateur include growing The Pasta Man brand and continuing to serve fabulous local food at Cafe Lilli.

On a well-deserved day, he can be found going for a long walk with Patricia or a motorcycle ride. “I also like to bike around the hills of Cleveland,” he says.

“The Northeast is full of beautiful regions to discover new products and relax.

thepastamanshop.co.uk

Growing up on the beautiful island of Sardinia with his younger brother Claudio and his parents Giovanna and Gavino, Roberto Pittalis was interested in food from an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread. “They always had a story and a recipe to share,” he says. And they passed on their love of dishes rooted deep in the sun-scorched landscape around them to their grandson.

Now a restaurant owner and food producer, Roberto always returns to Italy at this time of year to visit his friend Matteo and hand-pick bianchetti truffles to use in dishes during the week. Café Lilli’s annual truffle festival, which takes place this year from March 7th. A few shavings of these fragrant mushrooms will add flavor to the legume pasta he made during confinement, and which are enjoyed at the Norton restaurant.

The new recipe was inspired by his wife. When Roberto was forced to close his restaurant due to the Covid crisis, Patricia, who is celiac, asked him if it was possible to make pasta using different flours and he was inspired to try some new recipes at his home in Nunthorpe. “Having worked in the restaurant industry for over 40 years, I realized that there were many people who could not enjoy traditional fresh pasta due to food intolerances, so my research began in the UK Kingdom to see what pulses were available,” he says. When he was able to travel again, Roberto returned to Sardinia, where legumes are often used in cooking, to continue his research. . From there, I experimented until I found the best chickpea pasta recipe.

His research then moved to the Veneto region, where he knew a chef famous for his research on pasta with legumes. “Valta Frontalini helped me and became a good friend in the process. He put me in touch with Sirmans, who produce professional pasta machines. I also then contacted the packaging company in the same region to provide the bags, which are 100% recyclable and reusable. After that, everything moved to the UK so that the nutritional testing could start. It was very intense.

Pasta Man products are made from legumes such as lentils, chickpeas, yellow peas and broad beans. And although the recipe originated in Italy, the pasta is made on Teesside from 100% British produce. “We use British organic legume flour, supplied by Skipton Mills, and Hodmedods flour from Suffolk,” says Roberto. “It’s pure pasta. There are no additives or colorings, and it’s gluten-free and vegan. Since it’s made from legumes rather than traditional wheat, it’s also high in protein and fiber, while being low in carbs and calories. »

After receiving excellent feedback from his customers at Café Lilli, Roberto is now marketing his pasta on a larger scale. His healthy credentials mean British sprinter Richard Kilty, from Middlesbrough, and his wife Dovile, a Lithuanian track and field athlete, have become ambassadors for The Pasta Man. “We stopped selling traditional pasta when we reopened Café Lilli after the lockdown and started selling only the legume pasta. People can’t believe the taste and how good it is for you,” says Roberto. “I hope to see it in stores and restaurants across the country. It’s an exciting product and it means people with food intolerances and preferences no longer have to deprive themselves of tasty fresh pasta. »

Her favorite is a bowl with garlic, oil and chilli, accompanied by a glass of Vermentino, a light white wine from Sardinia. “Fresh pasta is so full of flavor that it doesn’t need a thick sauce,” he says.

Immediate plans for the future of this busy Teesside restaurateur include growing The Pasta Man brand and continuing to serve fabulous local food at Cafe Lilli. On a well-deserved day, he can be found going for a long walk with Patricia or a motorcycle ride. “I also like to bike around the hills of Cleveland,” he says. “The Northeast is full of beautiful regions to discover new products and relax.”

thepastamanshop.co.uk