Legume pasta is pasta made exclusively from a flour obtained by grinding peas, red lentils and chickpeas. It has nutritional properties designed to improve the diet without giving up the pleasure of a plate of pasta. It also finds application in special diets, such as gluten-free for coeliac disease, higher protein intake for vegans, and higher fibre content for intestinal regularity. Calories are mainly provided by complex carbohydrates (about 45 g/100 g), followed by a large proportion of protein (100 g of legume pasta provides almost 20% of an adult’s requirements) and a modest proportion of fat. From a vitamin point of view, legume pasta is a good source of water-soluble B vitamins and also of iron, phosphorous, potassium, calcium, iron, magnesium and zinc.