A team of researchers from Brazil University claim to have made gluten free pasta using green bananas. The gluten free pasta was created after the researchers managed to produce a green flour from the bananas and then turn that into pasta. It was then taste tested against whole-weat pasta and came out on top.
The full findings of the study were published in the Journal of the Academy of Nutrition and Dietetics. If succesful the idea will open new markets of revenue for banana farmers as green bananas are often thrown away because they are not ripe enough. It's also a break through for anyone who suffers from a gluten allergy as great tasting pasta may soon be on the menu again.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look