Pastaman creates UK’s first fresh gluten-free vegan pasta

Growing up with his brother Claudio and parents Giovanna and Gavino on the beautiful island of Sardinia, Roberto Pitalis became interested in food at an early age. His grandparents had a farm and watched Nonna and Nonno make wine, olive oil, sausage and bread.

“They always had stories and recipes to share,” he says. And they passed on to their grandchildren a love of cooking that was deeply rooted in the sun-scorched landscape that surrounded them.

Roberto, now a restaurant owner and food producer, still returned to Italy around this time to visit his friend Matteo and use the truffles to cook at Café Lily’s annual Truffle Week starting March 7th this year. Hand-picked Bianchetti truffles. These savory mushroom shavings add flavor to the legume pasta he developed during lockdown, which Norton serves at his restaurant.

The new recipe was inspired by his wife. When Roberto was forced to close his restaurant due to the COVID-19 crisis, Patricia, who has celiac disease, asked him if it was possible to make pasta with different flours, and he made several at his home in Nunthorpe. It inspired me to try new recipes.

“Having worked in the restaurant industry for over 40 years, I have noticed that many people are unable to enjoy traditional fresh pasta due to food intolerances. It started to see if the plants 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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ROBERTO PIRITS, PASTAMAN IN NORTON’S CAFE LILY PHOTO: SARAH CALDECOTT

“When I stumbled upon my grandma’s old recipe for bread from chickpeas, I knew I was onto something. I did.”

His studies then moved to the Veneto region, where he knew a famous chef for his research on legume pasta. “Barta Frontalini helped me out and became a good friend along the way. We contacted a local packaging company to provide us with 100% recyclable and reusable bags After this all moved to the UK so we could start nutritional testing. .”

Pastaman’s products are made from legumes such as lentils, chickpeas, yellow peas and broad beans. The recipe originated in Italy, but the pasta is made Teesside with his 100% British ingredients.

ROBERTO PIRITS, PASTAMAN IN NORTON’S CAFE LILY PHOTO: SARAH CALDECOTT

“We use organic British legume flour from Skipton Mills and Hodmed’s Flour from Suffolk,” says Roberto. “Fresh pasta. No additives, no coloring, gluten-free, and vegan. Made from legumes instead of traditional wheat, it’s rich in protein and fiber, and low in carbohydrates and calories.

After getting a great response from customers at Cafe Lilli, Roberto is now marketing his pasta on a wider scale. His sound credentials mean British sprinter Richard Kiltie from Middlesbrough and his wife Devil, a Lithuanian track and field athlete, have become Pastaman’s ambassadors.

“When we reopened Cafe Lilli after lockdown, we stopped selling traditional pasta and started selling only legume pasta. “We hope to see it in stores and restaurants nationwide. This is an exciting product that means people with food intolerances and preferences won’t have to miss out on delicious fresh pasta.” I mean.”

ROBERTO PIRITS, PASTAMAN IN NORTON’S CAFE LILY PHOTO: SARAH CALDECOTT

His own favorite is a bowl of garlic, oil, and chili, served with a glass of Vermentino, a light-bodied white wine from Sardinia. “Fresh pasta tastes so good that it doesn’t need a thick sauce,” he says. The near-term plans for the busy Teesside restaurateur’s future include growing The Pasta Man brand and continuing to serve great locally sourced food at Cafe Lilli.

On well-earned days, you can be found going for long walks or riding bikes with Patricia. “I also like cycling through the Cleveland Hills,” he says.

“There are so many beautiful areas in the Northeast where you can find new products and relax.”

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Growing up with his brother Claudio and parents Giovanna and Gavino on the beautiful island of Sardinia, Roberto Pitalis became interested in food at an early age. His grandparents had a farm and watched Nonna and Nonno make wine, olive oil, sausage and bread. “They always had stories and recipes to share,” he says.

Now a restaurant owner and food producer, Roberto is still back in Italy around this time to visit his friend Matteo and cook for Cafe Lily’s annual Truffle Week starting March 7th this year. The Bianchetti truffles used are hand-picked. These savory mushroom shavings add flavor to the legume pasta he developed during lockdown, which Norton serves at his restaurant.

The new recipe was inspired by his wife. When Roberto was forced to close his restaurant due to the COVID-19 crisis, Patricia, who has celiac disease, asked him if it was possible to make pasta with different flours, and he made several at his home in Nunthorpe. “Having worked in the restaurant industry for over 40 years, I have noticed that many people cannot enjoy traditional fresh pasta due to food intolerances. When he was able to travel again, Roberto returned to Sardinia, where legumes are often used in cooking, to continue his research.From there until he found the perfect recipe for chickpea pasta. I experimented.”

His studies then moved to the Veneto region, where he knew a famous chef for his research on legume pasta. “Valta Frontalini helped me out and became a good friend in the process. He put me in touch with Sirmans, who manufacture professional pasta machines. We contacted the company and supplied them with 100 bags.After this, everything moved to the UK so we could start nutritional testing.It was very demanding.”

Pastaman’s products are made from legumes such as lentils, chickpeas, yellow peas and broad beans. The recipe originated in Italy, but the pasta is made Teesside with his 100% British ingredients. ‘We use British Organic Legume Flour from Skipton Mills and Suffolk Hodmed’s Flour,’ says Roberto. “Fresh pasta. No additives, no coloring, gluten-free, and vegan. Made from legumes instead of traditional wheat, it’s rich in protein and fiber, and low in carbohydrates and calories.

After getting a great response from customers at Cafe Lilli, Roberto is now marketing his pasta on a wider scale. His sound credentials mean British sprinter Richard Kiltie from Middlesbrough and his wife Devil, a Lithuanian track and field athlete, have become Pastaman’s ambassadors. “When we reopened Cafe Lilli after lockdown, we stopped selling traditional pasta and started selling only legume pasta. Let’s go,” says Roberto. This is an exciting product and means people with food intolerances and preferences will no longer have to miss out on delicious fresh pasta. ”

His own favorite is a bowl of garlic, oil, and chili, served with a glass of Vermentino, a light-bodied white wine from Sardinia. “Fresh pasta has so much umami that you don’t need a rich sauce,” he said.

The near-term plans for the busy Teesside restaurateur’s future include growing The Pasta Man brand and continuing to serve great locally sourced food at Cafe Lilli. On well-earned days, you can be found going for long walks or riding bikes with Patricia. “I also like cycling through the Cleveland Hills,” he says. “There are so many beautiful areas in the Northeast where you can find new products and relax.”

thepastamanshop.co.uk