Legumè di Moro Pasta is obtained from the extrusion and subsequent drying of mixtures of red lentil flour and water, and mixtures of buckwheat flour and water. Rich in protein and a source of dietary fiber, it is suitable for athletes, vegetarians, and vegans, as well as all lovers of healthy eating, without having to give up the taste and pleasure of the table. Ideal for cold dishes, salads, soups, or as a tasty side dish. Red lentils are highly nutritious and easily digestible, rich in iron and folates, while buckwheat, in addition to being gluten-free, has a very low glycemic index and is rich in fiber and minerals such as magnesium, potassium, iron, and antioxidants (rutin).