with up to 50% more protein, 40% more
fiber, and fewer carbohydrates.
It's packed with magnesium, zinc, phosphorus,
and potassium, plus extra vitamin B1 to support
energy and nervous system health.
with up to 50% more protein, 40% more
fiber, and fewer carbohydrates.
It's packed with magnesium, zinc, phosphorus,
and potassium, plus extra vitamin B1 to support
energy and nervous system health.
Altograno® is a nutritious ingredient obtained
from durum wheat only. Through the innovative
Lavorazione Circulare® method, we bring you
more of the finest parts of wheat within the
same milling process. This unique Italian method
yields exceptional nutrition without sacrificing
the familiar, rich wheaty taste you love.
Altograno® is a nutritious ingredient obtained from durum wheat only. Through the innovative Lavorazione Circulare® method, we bring you more of the finest parts of wheat within the same milling process. This unique Italian method yields exceptional nutrition without sacrificing the familiar, rich wheaty taste you love.
Altograno® is a nutritious ingredient obtained from durum wheat only. Through the innovative Lavorazione Circulare® method, we bring you more of the finest parts of wheat within the same milling process. This unique Italian method yields exceptional nutrition without sacrificing the familiar, rich wheaty taste you love.
GRAMS PER 100g OF PASTA
UP to+50% more protein
-30% gluten +40% fiber
-20% carbohydrates
This circular approach yields exceptional
nutrition with unparalleled lightness and
taste - an ingredient that enhances the
nutritional abilities of the whole kernel with the
culinary abilities of a conventional product.
We aim to bring Altograno® to everyone's table,
every day. Because food is life, and we want
to savor every moment.
This circular approach yields exceptional nutrition with unparalleled lightness and taste - an ingredient that enhances the nutritional abilities of the whole kernel with the culinary abilities of a conventional product. We aim to bring Altograno® to everyone's table, every day. Because food is life, and we want to savor every moment.
Our Products
SPAGHETTI
454 g
SPAGHETTI
454 g
FLOUR
5Kg
Be Inspired
PROTEIN SPAGHETTI WITH CHERRY TOMATOES
INGREDIENTS X 2 PEOPLE
6oz Colavita Protein Spaghetti
2 tbsp Colavita extra virgin Olive oil
2 cloves garlic, thinly sliced
1 pint (about 300g) cherry tomatoes, halved
Salt and fresh ground black pepper, to taste
A pinch of red pepper flakes (optional)
A handful of fresh basil leaves, torn
1/4 cup grated Parmesan or Pecorino Romano
INSTRUCTIONS:
Bring a large pot of salted water to a boil. Cook the Protein
Spaghetti according to package directions, until al dente.
Save about 1/2 cup of extra pasta water before draining.
In a large skillet, heat the extra virgin olive oil over a medium heat.
Add the garlic and cook for about 1 minute. just until it turns golden.
Toss in the cherry tomatoes and a pinch of salt. Cook for about 6-8 minutes,
stirring occasionally, until the tomatoes soften and release their juices.
if you like a little heat, add red pepper flakes.
Add the drained pasta directly to the pan with the tomatoes.
Pour in a bit of the reserved pasta water to help the sauce coat the
noodles. Toss everything together for a minute or two.
Remove from heat, stir in the basil, sprinkle with grated Parmesan.
Season with extra salt and pepper if needed.
PROTEIN PENNE BOLOGNESE
Ingredients X 2 People:
6 oz Colavita Protein Penne
1 tbsp Colavita extra virgin olive oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 clove garlic, minced
6 oz lean ground beef (or beef + pork mix)
1/2 cup Colavita tomato sauce or crushed tomatoes
1 tbsp Colavita tomato paste
1/2 cup beef or vegetable broth (or water)
Salt and black pepper, taste
A pinch of dried oregano (optional)
Fresh Parmesan cheese, for serving
INSTRUCTIONS:
Bring a large pot of salted water to a boil. Cook the Protein Penne
according to the package directions until al dente. Save about 1/2 cup of the
cooking water, the drain.
Heat the extra virgin olive oil in a large skillet over medium heat. Add onion,
carrot, and celery. Cook for about 5 minutes, until softened. Add the garlic
and cook for another 30 seconds.
Add the ground beef and cook until nicely browned, breaking it up with a
spoon as it cooks. Season with salt and pepper.
Stir in the tomato paste, then add the tomato sauce and broth. Add a pinch
of oregano if you like. Bring to a simmer and let it cook for about 15-20
minutes, stirring occasionally, until thickened.
Add the drained penne to the sauce. Toss well, adding a little of the
reserved pasta water if needed to loosen the sauce.
Divide into two bowls, sprinkle with Parmesan, and serve hot.
PROTEIN PIZZA MARGHERITA
Inredients:
For the dough:
1 1/2 cups Colavita Protein Flour
1/2 tsp salt
1/2 tsp sugar
1 tsp instant yeast
1/2 cup warm water
1 tbsp Colavita extra virgin olive oil
For the topping:
1/1 cup Colavita tomato sauce (Colavita San Marzano tomatoes)
1 tbsp Colavita extra virgin olive oil
1 small ball (4 oz) rush mozzarella, sliced or torn
A handful of fresh basil leaves
Salt and black pepper, to taste
INSTUCTIONS:
In a large bowl, mix the protein flour, salt, sugar, and yeast. Add the warm
water and extra virgin olive oil. Stir until a dough starts to form.
Knead on a lightly floured surface for about 5-7 minutes, until smooth and
elastic.
Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap,
and let it rest in a worm spot for about 1 hour, or until doubled in size.
Preheat your oven to 475°F.
Punch down the dough, then roll or stretch into a 10-12 inch circle.
Transfer it to a baking sheet or pizza stone.
Spread the tomato sauce evenly over the dough, leaving a small border for
the crust. Add mozzarella pieces on top, drizzle with olive oil, and sprinkle
with a pinch of salt and pepper.
Bake for 10-12 minutes, until the crust is golden and the cheese is bubbling. Remove from he oven, top with fresh basil leaves, slice and serve hot.
Be Inspired
PROTEIN SPAGHETTI WITH CHERRY TOMATOES
INGREDIENTS X 2 PEOPLE
6oz Colavita Protein Spaghetti
2 tbsp Colavita extra virgin Olive oil
2 cloves garlic, thinly sliced
1 pint (about 300g) cherry tomatoes, halved
Salt and fresh ground black pepper, to taste
A pinch of red pepper flakes (optional)
A handful of fresh basil leaves, torn
1/4 cup grated Parmesan or Pecorino Romano
INSTRUCTIONS:
Bring a large pot of salted water to a boil. Cook the Protein
Spaghetti according to package directions, until al dente.
Save about 1/2 cup of extra pasta water before draining.
In a large skillet, heat the extra virgin olive oil over a medium heat.
Add the garlic and cook for about 1 minute. just until it turns golden.
Toss in the cherry tomatoes and a pinch of salt. Cook for about 6-8 minutes,
stirring occasionally, until the tomatoes soften and release their juices.
if you like a little heat, add red pepper flakes.
Add the drained pasta directly to the pan with the tomatoes.
Pour in a bit of the reserved pasta water to help the sauce coat the
noodles. Toss everything together for a minute or two.
Remove from heat, stir in the basil, sprinkle with grated Parmesan.
Season with extra salt and pepper if needed.
PROTEIN PENNE BOLOGNESE
Ingredients X 2 People:
6 oz Colavita Protein Penne
1 tbsp Colavita extra virgin olive oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 clove garlic, minced
6 oz lean ground beef (or beef + pork mix)
1/2 cup Colavita tomato sauce or crushed tomatoes
1 tbsp Colavita tomato paste
1/2 cup beef or vegetable broth (or water)
Salt and black pepper, taste
A pinch of dried oregano (optional)
Fresh Parmesan cheese, for serving
INSTRUCTIONS:
Bring a large pot of salted water to a boil. Cook the Protein Penne
according to the package directions until al dente. Save about 1/2 cup of the
cooking water, the drain.
Heat the extra virgin olive oil in a large skillet over medium heat. Add onion,
carrot, and celery. Cook for about 5 minutes, until softened. Add the garlic
and cook for another 30 seconds.
Add the ground beef and cook until nicely browned, breaking it up with a
spoon as it cooks. Season with salt and pepper.
Stir in the tomato paste, then add the tomato sauce and broth. Add a pinch
of oregano if you like. Bring to a simmer and let it cook for about 15-20
minutes, stirring occasionally, until thickened.
Add the drained penne to the sauce. Toss well, adding a little of the
reserved pasta water if needed to loosen the sauce.
Divide into two bowls, sprinkle with Parmesan, and serve hot.
PROTEIN PIZZA MARGHERITA
Inredients:
For the dough:
1 1/2 cups Colavita Protein Flour
1/2 tsp salt
1/2 tsp sugar
1 tsp instant yeast
1/2 cup warm water
1 tbsp Colavita extra virgin olive oil
For the topping:
1/1 cup Colavita tomato sauce (Colavita San Marzano tomatoes)
1 tbsp Colavita extra virgin olive oil
1 small ball (4 oz) rush mozzarella, sliced or torn
A handful of fresh basil leaves
Salt and black pepper, to taste
INSTUCTIONS:
In a large bowl, mix the protein flour, salt, sugar, and yeast. Add the warm
water and extra virgin olive oil. Stir until a dough starts to form.
Knead on a lightly floured surface for about 5-7 minutes, until smooth and
elastic.
Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap,
and let it rest in a worm spot for about 1 hour, or until doubled in size.
Preheat your oven to 475°F.
Punch down the dough, then roll or stretch into a 10-12 inch circle.
Transfer it to a baking sheet or pizza stone.
Spread the tomato sauce evenly over the dough, leaving a small border for
the crust. Add mozzarella pieces on top, drizzle with olive oil, and sprinkle
with a pinch of salt and pepper.
Bake for 10-12 minutes, until the crust is golden and the cheese is bubbling. Remove from he oven, top with fresh basil leaves, slice and serve hot.
