Vilgain Fusilli legume BIO - gluten‑free pasta with high protein and fiber content

Vilgain Fusilli legume BIO is a pasta made from the most delicious legumes - peas, chickpeas, beans and lentils. There's a slightly nutty flavour in the pasta that you can enjoy whoever you are - it's vegan, kosher and suitable for coeliacs.

Premium quality natural ingredients

Italians are renowned for their delicious, high‑quality pasta. We work with the best in the business to bring you the best of their gluten‑free repertoire. No sub‑par quality from China - nothing like that. All legumes come from controlled organic farming, peas and chickpeas even direct from Italy. No preservatives, no dyes or other unnecessary "enhancements", just the pure power of nature.

Environmentally friendly and sustainable production

The raw materials go through a "from the seed to the table" process that ensures that the same producer is responsible for the seed to the package in which the paste reaches you and everything in between. Years of time‑tested cultivation, gentle harvesting, slow drying at low temperatures to preserve nutrients, and honest inspection throughout the production process ensure that you get the highest quality side dish on your table.

Packed with plant protein and fibre

Legume‑based pasta has more nutrients than grain‑based pasta in almost every respect. Thanks to the vegetable protein and a fair portion of fibre, it will reliably fill anyone who wouldn't be satisfied with the same portion of wheat pasta. In addition, they contain more Vitamin C, Vitamin K and some B vitamins. You'll also find the minerals zinc, iron, magnesium and potassium.

Universal shape for sauces

Fusilli resemble short propellers and this shape is perfect for soaking up any sauce. You'll enjoy them equally with cheese sauce and herb butter. They also taste great with garlic, parsley and chilli. If you're in a hurry, the sauces also make a great substitute for red or green pesto.

Vilgain Fusilli BIO in points:

• ingredients from Italian agriculture
• low glycemic index
• free of artificial additives and other ballast substances
• produced gently at low temperatures
• source of vegetable protein and fibre
• great with sauces or pesto
• gluten‑free, kosher, suitable for vegans
• from controlled organic farming

Vilgain Organic Fusilli Green Pea - gluten‑free pasta with full flavor and high plant protein content

Vilgain Fusilli Green Pea BIO are tasty pasta made from green peas, suitable for vegans and celiacs. Their taste is slightly sweet and accompanied by an intoxicating aroma of grassy meadows.

Premium quality natural ingredients

Italians are renowned for their delicious, high‑quality pasta. We collaborate with the best in the field to bring you the very best from their gluten‑free farming. No subpar quality from China – all production takes place in Italy under controlled organic agriculture. No preservatives, no colorants or other unnecessary additives, just pure power of nature.

Environmentally friendly and sustainable production

The ingredients go through a “from the seed to the table” process, ensuring that from the seed to the final packaging, a single producer is responsible. Years‑proven cultivation, gentle and honest harvesting, slow drying at low temperatures to preserve nutrients, and thorough control during all production processes ensure that you get a side dish of the highest quality on your table.

Satiates with plant protein and fibre

Legume‑based pasta has more nutrients compared to grain‑based pasta in almost every aspect. Thanks to plant protein and a generous portion of fibre, it reliably satisfies anyone who wouldn’t be satisfied by the same portion of wheat pasta. In addition, it contains more vitamin C, vitamin K, and some B vitamins. You’ll also find minerals such as zinc, iron, magnesium, and potassium.

Universal shape for sauces

Fusilli resemble short spirals and this shape perfectly soaks up any sauce. You’ll enjoy them equally with cheese sauce or with herb butter. If you’re in a hurry, red or green pesto is also a great substitute for sauces.

Vilgain Organic Fusilli Green highlights:

• ingredients from Italian agriculture
• low glycemic index
• free from artificial additives and other fillers
• gently produced at low temperatures
• source of plant protein and fibre
• excellent with sauces or pesto
• gluten‑free, kosher, suitable for vegans
• from controlled organic agriculture

Vilgain Fusilli semolina BIO - tasty semolina drills from the most fertile region of Italy

Vilgain Fusilli BIO is a tasty pasta made from semolina, also suitable for vegans. They are made only with ingredients from controlled organic farming on a small family farm in northern Italy.

Natural ingredients of premium quality

Italians are renowned for their delicious, high‑quality pasta and we've taken it up a level. Our grain is sourced from the Langhe region - an area famous for its world‑famous wines and Piedmontese nuts. It is the optimal climate of this region and the purity of the local soil that gives the pasta its delicious, full flavour and high nutrient content.

Traditional handmade

The grain is milled in wooden mills as soon as possible after harvest, minimising the risk of oxidation. The semolina is then mixed with water to form the dough and extruded to form the desired shape. It is then left to dry naturally. Extrusion with a bronze nozzle is considered one of the best and most reliable production methods because it creates a coarser surface on the pasta, to which the sauce then adheres better. The whole process is carried out at low temperatures to preserve the maximum nutritional value of the ingredients and under close supervision. This allows us to ensure a premium texture, premium quality and great taste.

Universal shape for sauces

Fusilli resemble short propellers, and this shape soaks up any sauce perfectly. You'll enjoy them equally with meat bolognese and tomato‑basil sauce. If you're in a hurry, red or green pesto is also a great substitute for sauce.

Vilgain Fusilli BIO in points:

• handmade using traditional methods
• without artificial additives and other ballast substances
• ground immediately after harvesting for maximum preservation of flavour and nutrients
• produced gently at low temperatures
• the grain comes from a family farm in northern Italy
• source of vegetable protein
• great with sauces or pesto

Vilgain Organic chickpea fusilli - a main course or side dish with a high fibre content and a portion of protein

Vilgain chickpea pasta is a gluten‑free and egg‑free dried pasta. It is an alternative to classic pasta that not only spices up your meal, but also adds a lot of valuable nutrients to it.

Chickpea pasta boasts minimal fat, a high fibre content (16%) and a serving of high quality vegetable protein (19%).

Thanks to its balanced ratio of macronutrients and protein content, the pasta can be used as a main course (for example, pasta salad with vegetables) and also fits perfectly into a vegan or vegetarian diet, for example. Of course, you can use pasta classically as a side dish for sauces, meat or soups. The preparation is quick and easy, and in no time at all we have a delicious meal, rich in important nutrients.

Vilgain Organic chickpea fusilli in points:

• chickpea pasta in organic quality
• ideal ratio of macronutrients
• minimum fat and high fibre content
• source of high quality vegetable protein
• suitable as a main course or side dish
• easy and quick to prepare
• not sticky and not overcooked
  

Vilgain Organic Fusilli Pea pasta - pasta with minimal fat, solid protein and fibre

Vilgain gluten‑free and egg‑free pea pasta is made from organic yellow pea flour. It is an easy‑to‑digest alternative to traditional pasta that will not only spice up your meal but also add a lot of valuable nutrients to it.

Pea pasta boasts minimal fat, high fibre content (14%) and a good portion of protein (24%).

Thanks to its balanced macronutrient ratio and high‑quality vegetable protein content, the pasta can be used as a main course (for example, pasta salad with vegetables) and is also perfect for a vegan or vegetarian diet, for example. Of course, you can also use pasta classically as a side dish for sauces, meat or soups. The preparation is quick and easy, and in no time at all you have a delicious meal, rich in important macronutrients.

Vilgain Organic Fusilli Pea pasta in points:

• organic quality yellow pea pasta
• ideal macronutrient ratio and low GI
• minimum fat, high fibre and protein content
• suitable as a main course or side dish
• easy and quick to prepare
• not sticky and not overcooked
  

Vilgain Organic Fusilli lentil pasta - tasty pasta with a dose of protein

Vilgain pasta is a gluten‑free and egg‑free pasta made from organic red lentil flour. It is a great way to spice up your diet and provide your body with valuable nutrients at the same time.

The pasta has a very well‑balanced ratio of individual macronutrients and is easily digestible. There is a bare minimum of fat, an ideal amount of carbohydrates and a good protein content.

Thanks to its 24% quality vegetable protein content, it can be used as a main course with vegetables, for example. However, they are also suitable as a side dish with meat and in salads. As with all pasta, its preparation is very quick and easy and in no time at all we have a tasty dish rich in important nutrients that will give us energy.

Vilgain Organic Fusilli lentil pasta in points:

• organic red lentil pasta
• source of fibre
• ideal macronutrient ratio and low GI
• minimum fat and high protein content
• suitable as a main course and as a side dish
• easy and quick to prepare
• not sticky and doesn't overcook
  

Vilgain Organic Fusilli wholegrain spelt - alternative to regular pasta, in organic quality

Are you a pasta lover but would like to choose a more nutritious alternative?  Vilgain Wholegrain spelt pasta, made purely from spelt flour in organic quality, meets your criteria.

Spelt is one of the oldest cereals. It is easily digestible, has a slightly nutty taste and contains a wide range of minerals, vitamins and 11% vegetable protein. These valuable substances are preserved thanks to the fact that the pasta is whole grain and therefore contains the outer skins of the grain.

The pasta is quick and easy to prepare, as is the case with conventional pasta, and can be used classically as a side dish with meat, vegetables, sauces or in salads or soups. They are suitable for both vegetarian and vegan diets, as they do not contain any ingredients of animal origin.

Vilgain Organic Fusilli wholegrain spelt in points:

• pasta made from the ancient cereal spelt in organic quality
• high fibre content
• source of vegetable protein
• easy digestibility and nutty taste
• wide range of minerals and vitamins
• non‑sticky and non‑cooking
  

Vilgain Organic Fusilli rice pasta - tasty pasta for hot and cold cuisine

Gluten‑free and egg‑free pasta made from organic rice flour. A great alternative to regular pasta and a way to spice up your healthy diet. Rice is grown in Pakistan and processed in our neighbours in Slovakia.

The pasta contains minimal fat and an optimal amount of complex carbohydrates. It will reliably keep you full for a long time. They are also very easy to digest.

You can eat it hot or cold. They are suitable for salads, for baking or for meat and sauces. As with all pasta, they are quick and easy to prepare and in no time at all you have a tasty, nutrient‑dense dish that gives you energy.

Vilgain Organic Fusilli rice pasta in points:

• rice from Pakistan, processed in Slovakia
• gluten‑free and egg‑free
• minimum fat
• reliably filling
• easy and quick to prepare