Abstract
Durum wheat semolina is traditionally used to produce pasta by successive hydration, mixing, extrusionand drying steps. These steps give a compact structure to pasta, with a protein network entrappingstarch granules. This specific structure is responsible for the low glycemic index of pasta and for itsorganoleptic qualities. However, wheat pasta remains nutritionally poor in lysine, an essential aminoacid. In addition, wheat pasta consumption can cause metabolic disorders in gluten intolerant people.Some gluten-free pasta made of gluten-free cereal are available on the market, but remains low inprotein. Legumes as a rich source in protein, lysine, and slowly digested carbohydrates, would be aninteresting raw material to produce gluten-free pasta. Gluten-free spaghetti made exclusively fromlegume flours have been produced; their culinary, sensory and nutritional properties are characterizedand compared to those of a 100% wheat and a commercial gluten-free cereal pasta. This studydemonstrates the nutritional benefit of legume pasta notably for the gluten intolerant people.