Gemelli

Gemelli
4.8 out of 5 stars, average rating value. Read 546 Reviews.

Description

We make all the pasta shapes you love with chickpeas. Why? Because we want to eat more pasta! And when your pasta is nutrient-dense, good for the planet, packed with 20G of protein, AND super delicious? Then pasta night can be every night!

Our chickpea gemelli noodles brings the shape you love with 20G of protein and a boost of fiber in every box. Banza's gemelli pasta is the upgrade that your favorite baked dishes and pasta salads have been waiting for.

Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum

Cooking Tips

1. Taste your pasta as you get close to the recommended cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
2. Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
3. If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.

How to Cook Banza Gemelli

Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).

Step 2
Add Banza, stir, and reduce to a simmer.

Step 3
Cook to desired firmness, stirring frequently, about 7-9 minutes (expect foam).

Step 4
Strain and rinse with water.

Step 5
Enjoy with your favorite sauce!

Step 6
Store your sauce separately from your pasta.

Banza VS Average Pasta

• 50% More protein
• 3X Fiber
• 25% Fewer Net Carbs

Customer Reviews

Overall Rating

4.8 out of 5
546 Reviews
303 out of 317 (96%) reviewers recommend this product

Most Helpful Favorable Review

5 out of 5 stars.
Great substitute for autoimmune diseases and Autism
Maria

• Verified Purchaser
  5 years ago
  This product was the answer to my prayers. 3 years ago I stopped eating pasta for I could not digest it. I have autoimmune diseases and pasta was one of the staples that was making me sick. My son has Autism and he can not eat regular pasta either, pasta makes his symptoms worse. So Banza gave us the opportunity to eat pasta again without getting stomach pain, getting bloated and getting chronic fatigue which were my typical symptoms and my autistic toddler used to get tantrums and get aggressive. All those symptoms related to regular GMO supermarket pasta. Thank you Banza for being a light at the end of the tunnel and giving us the opportunity to enjoy again what we like.

Most Helpful Critical Review

3 out of 5 stars.
organic is so important w/ legumes
Anonymous

• Verified Purchaser
  5 years ago
  You need to offer this in an organic version. Making it organic ensures the consumer that it will not test high for glyphosates or pesticides. Legumes tend to be highly sprayed crops and they contain a high concentration of pesticides.

Related Recipes

Miso Pesto Gemelli

Ingredients

• 8 oz Banza Chickpea Gemelli
• ¾ cup raw pine nuts
• ¾ cup Extra Virgin Olive Oil plus 1 tbsp
• 1 large clove of garlic, or 2 small
• 2 cups fresh basil + stems
• 2 tbsp chickpea miso

Instructions

1. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza for 9-11 minutes. Strain and rinse under cool water until pasta is cool. Set aside.
2. Toast pine nuts: In a skillet on medium-high heat, toast pine nuts until golden, about 3 minutes. Set aside to cool.
3. Prepare chickpea miso pesto: Add basil, garlic, ½ cup of the toasted pine nuts and chickpea miso to a food processor. Blend and add ¾ cup of olive oil in a thin stream until incorporated. Add salt and pepper to taste and stream in water, 1 tbsp at a time, until the sauce is loose enough to coat each noodle.
4. Combine: Add cooked Banza and pesto to cooled skillet and mix until combined. Add in remaining pine nuts and top with optional garnishes: tomatoes, micro greens, flaky sea salt or any other topping of choice.

Creamy Corn Gemelli

Ingredients

• 1 box Banza Gemelli
• 1 leek, sliced and tough green parts removed
• 2 large ears of corn, kernels removed
• 3 tbsp butter
• ½ cup grated parmesan cheese
• ⅓ cup torn mint
• Fresh lemon juice

Instructions

1. Prepare Banza: Bring 8 cups of salted water to a rolling boil. Cook Banza for 7 minutes. Reserve ½ cup cooking water, then strain, rinse & set aside.
2. Prepare Sauce: Heat oil in large sauté pan over medium heat; add leek and a pinch of salt and cook until soft, ~3 minutes. Add ¼ cup water and all but ¼ cup corn; simmer until corn is heated through and almost.