Pasta lovers may find something new this time with the mouth feel and flavor of pasta, as it is reported that pasta might be made of pigeon pea flour in future. Test reports from Alexia Torres of Simn Bolvar University in Venezuela and her co-workers from the Instituto de Fermentaciones Industriales (C.S.I.C.) in Spain claimed that addition of pea flour to pasta enhanced its sensory properties and nutrition of pasta reducing its cooking time.
Doubtless of the fact that blended flours is replacing wheat flour after the whole grain revolution and due to the non-gluten benefit, but pigeon pea flour has an added advantage of having soluble fibers. The uniform blending might give an edge to pasta production so the pasta makers can think about it.
As far as pea pasta, giving the same nutty flavor when combined into the typical Italian pasta preparation is concerned, stands to be a bit doubtful. It is all about authentic flavor when it comes to preparing pasta with pea flour or for that matter any other blended flour other than the durum wheat flour. The question whether it will be accepted in Italian cuisine or not depends on consumers who do not compromise with ethnic flavors.
