![]() ![]() Rudolph says that Banza (his name for his garbanzo bean pasta creation) cooks and tastes like traditional pasta, but it’s grain-free, has double the protein, four times the fiber and nearly half the net carbs. We were able to tell people our story face to face and try all kinds of dishes, products and messaging until we found what people liked.” “I’m not sure if it helped, but it was a totally real expression of my gratitude. It was scrappy and exhausting, but the pasta really resonated with people.”įor customers who purchased three or more boxes, they offered a fun incentive: free hugs. ![]() We’d wake up a 4am, cook and pack boxes in the trunk of my car to sell. He convinced his brother, Scott, to join him as a business partner. They liked it as much as he did, and their rave reviews made him realize that he was on to something. Chickpeas are delicious and have a great starchiness, in addition to their nutrition profile, so I started messing around with a hand crank.”Īfter a few weeks of experimenting, he brought his “pasta” to work to see what his co-workers thought. At some point it clicked that there wasn’t a single pasta made out of chickpeas. “I was trying a bunch of healthier pasta options, but was consistently disappointed. Eventually, he decided to try to make pasta from chickpeas. Rudolph favored a Mediterranean diet, especially hummus, and he began experimenting in the kitchen, making everything from high-protein ice creams to chickpea pancakes. I realized the better I ate, the better I felt.” “But toward the end of college, I became interested in nutrition. The joke in my family was that I stuck to the three main food groups: bagels, chicken nuggets and spaghetti,” he says. Without a lot of extra money to spend eating out, he found himself cooking at home regularly and trying to make healthier versions of the foods he had loved to eat while growing up. ![]() After graduating from college in 2012, he moved from the New York suburbs to Detroit for a program called Venture for America and worked for a tech startup. And most of the time, after you add your sauces and toppings, they taste just like the real thing.Founding a food business was never something Brian Rudolph saw in his future. Meaning: pastas that are suitable for eating as part of your regular dinner rotation-not just special occasions. ![]() We're talking about totally grain-free spaghetti, rigatoni, and penne made with nutrient-packed ingredients like legumes and almond flour that are legitimately high in protein and fiber. The good news: In the past few years, brands have really upped their healthy pasta game-and we're not just talking about gluten-free and whole-wheat varieties. In fact, there are 44 grams 1 of carbs in your average 2-ounce serving of pasta-and really, who sticks to just 2 ounces? This, in turn, can set you up for imbalanced blood sugar and cravings, which you probably know if you've ever eaten a giant bowl of noodles only to be hungry an hour or two later. Namely the megadose of refined carbs and relative lack of meaningful vitamins, minerals, protein, or fiber. It's one of those universally comforting, simple meals that's the perfect vehicle for delicious sauces and pestos, roasted veggies, and your favorite protein. ![]()
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