Frequently asked questions

Чи Protelle — це протеїнові макарони?

Так. Protelle — це протеїнові макарони, їх також називають високобілковою пастою. На 100 г сухого продукту припадає 33 г білка — проти приблизно 13 г у звичайних макаронах із твердих сортів пшениці. Білок соняшниковий, тож продукт повністю рослинний і підходить веганам. Готуються звичайним способом, 8–10 хвилин.

Чим протеїнові макарони відрізняються від звичайних?

Різниця в сировині. Звичайні макарони роблять із борошна твердих сортів пшениці — це приблизно 13 г білка та 3 г клітковини на 100 г. У протеїнових макаронів частину борошна замінено джерелом рослинного білка: у Protelle це соняшниковий протеїн, і в результаті виходить 33 г білка, 12 г клітковини та 40 г вуглеводів на 100 г. Спосіб приготування не змінюється — 8–10 хвилин у киплячій воді.

What is the pasta made from?

Ingredients: sunflower protein, wheat protein, wheat flour, corn flour, fermented brown rice. No unnecessary additives, preservatives or flavour enhancers — only natural ingredients that combine a balanced nutritional profile with a mild, pleasant taste.

Does the pasta contain allergens?

The product contains wheat protein (gluten), so it is not suitable for people with gluten intolerance or coeliac disease. Sunflower protein is not a commonly recognised allergen.

Why sunflower protein?

Sunflower protein is a natural plant protein with a mild taste, unlike most plant proteins, so the pasta keeps a familiar flavour. It is GMO-free. Sunflower is an undemanding crop that grows well in Ukrainian soil without excessive irrigation, so the protein is produced locally, in Ukraine.

Why is the pasta dark brown?

The dark brown colour of our pasta is natural and comes from the chlorogenic acid present in the product's ingredients. That compound is what gives the pasta its deep colour.

How do I cook the pasta?

Cooking the pasta is as simple and familiar as cooking ordinary pasta: 1. Bring water to the boil — roughly 1 litre of water per 100 g of pasta. Add salt to taste. 2. Add the pasta to the boiling water and stir gently so it does not stick together. 3. Cook for 8 minutes, stirring occasionally. That is enough to reach a perfect al dente texture. 4. Start tasting about a minute before the cooking time given on the pack. We suggest going by your own judgement — the pasta should be slightly firm, exactly how you like it. 5. Drain and serve hot with your favourite sauce, or simply with butter. Eating well can be both tasty and simple. Choose the better option — without compromising on taste. Enjoy!

Why does the water change colour while cooking?

Protelle pasta has a natural dark brown colour thanks to its chlorogenic acid content. The acid is water-soluble, so some of it passes into the water during cooking, giving it a brownish-yellow or greenish tint. This is a natural process and does not mean the product has spoiled — on the contrary, it shows that active phenolic compounds are present.

Is the pasta suitable for vegans?

Yes! Our pasta is entirely suitable for vegans, as it is 100% plant-based. It contains no ingredients of animal origin, which makes it a good fit for people following a vegan lifestyle or simply looking to add more natural plant-based products to their diet.

What is chlorogenic acid?

Chlorogenic acid is a natural compound from the polyphenol group. It occurs in sunflower seeds, coffee beans, vegetables and fruit. It is naturally present in Protelle pasta because the product is made with sunflower protein, and it is what gives the pasta its characteristic dark brown colour.

Why do nutrition values differ across the box, the website, and other stores?

You may notice that the nutrition values for Protelle pasta differ slightly depending on the source — on the packaging, on our website, or in product listings at other stores. The reason is that until recently, the product's recipe was in an active phase of improvement. We kept refining the composition, and thanks to that work we managed to gradually improve certain values — for example, protein content increased from 30 to 31, 32, and eventually 33 grams per 100 grams of product, and so on. As a result, different sources may reflect information from different stages of this process. The most accurate and up-to-date nutrition values are always the ones printed on the latest packaging. That's what you should rely on first.