Ever wonder where and how low protein pasta is made? Discover the story of Nutricia’s Loprofin pasta and what makes it tasty and convenient for those on a low protein diet.
Meet the Mennucci Family
The Mennucci family began making Loprofin pasta almost 50 years ago in Tuscany, Italy. The operation is now in its fifth generation and is managed by Lorenzo Mennucci (pictured).
In 1877, Giuseppe Mennucci first started making pasta in a small grocery store in the countryside of Tuscany. At that time, the process of making and drying the pasta was carried out in the courtyard under the sun. This all nearly ended during the Second World War, when the company was bombed and partially destroyed. After the bombing, the Mennucci family was quick to rebuild the factory.
See for yourself where our Loprofin pastas are made in this video of the Mennucci family!
What makes low protein pasta different?
The main difference in the production of low protein pasta and ordinary pasta is that gluten is the protein that binds the dough in ordinary pasta. For low protein pasta, steam is used instead to bind the starches together to make a dough.
How do you make and prepare low protein pasta like Loprofin?
You can find a variety of low protein pasta shapes and styles within the Loprofin line on our online shop. Experiment in the kitchen today! Plus, free shipping on all online shop orders of $30 or more in the U.S.
When you have your Loprofin in hand, head to our recipes section to download our complimentary Italian Inspired Recipes low protein cookbook, where we offer tips and tricks for cooking perfect Loprofin pasta every time. Last but not least, view recipes made with Loprofin low protein pasta on our dedicated recipe pages as well.