Dimagra AminoPast® Penne
Product versions
  • Penne
  • Fusilli
When to use it

Aminopast is the first product made of essential amino acids and legumes, in variable proportions of chickpeas, lentils, white beans and peeled yellow peas, steamed for a few seconds, dried at low temperature and ground. The amino acids added in free form are obtained by extraction from plants through a process of fermentation, ultrapurification and subsequent crystallization.

How to use

Cooking: bring the water to a boil and cook for 2/3 minutes over low heat in plenty of water. The condiment: avoid tomato sauce, which could give a bitter aftertaste due to the high concentration of mineral salts naturally present in legumes. We suggest: sautéed vegetables, pesto, fish.


Steamed white bean flour, steamed chickpea flour, steamed peeled yellow lentil flour, steamed peeled yellow pea flour, blend of essential amino acids (L-Isoleucine, L-Leucine, L-Lysine, L-Methionine, L-phenylalanine, L-threonine, L-tryptophan, L-Valine).

What does it contain

With amino acids and vegetable proteins. Rich in FIBERS with a-GOS: α-Galactoligosaccharides of plant origin are prebiotic fibers useful for the control of appetite.

Ask the expert

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Dimagra AminoPast® Penne

Dimagra Amino Past Penne is a pasta based on legume flour. It is made without any harmful additives and is certified gluten-free. Rich in fiber, mineral salts, amino acids and plant based protein, this pasta is 100% natural, bronze drawn and dried at low temperature.


Format 300 g
  • 100% natural
  • AminoProtein
  • Low GI
  • High Fiber
  • Gluten-free


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