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Five reasons why you need to try hemp pasta – and what to serve with it

Spoiler alert: It’s high in protein, has tonnes of nutritional value and it’s good for the environment.



Hemp pasta with chickpea soup, made by Buonissima co-founder Bruno Rutigliano

Chef and founder of UK-based hemp pasta brand Buonissima, Bruno Rutigliano shares his favourite recipes. 

Bruno Rutigliano, grew up in a town in southern Italy, in a family with a shared passion for homemade pasta.

After moving to the UK 10 years ago, his visits home would reignite in him his Italian roots and first love; good food.

Bruno has spent six months creating the perfect recipe for his Buonissima pasta, which is made from hemp flour and organic Senatore Cappelli durum wheat, grown in his hometown.

The result is a light, slightly nutty-flavoured pasta which is vegan, gluten free and filled with nutritional value.

But this is not the sort of pasta you comfort eat on the coach after a long day.

Bruno Rutigliano, CEO and founder of Buonissima

“People who buy this pasta are people who are passionate about food,” says Bruno.

“It’s not the sort of pasta you eat every day, it’s an experience. People who understand the product know the difference.”

So what is the difference, and what makes it superior to your average supermarket packet of pasta?

It contains all of the omegas 

Hemp flour contains the fatty acids, omega-3, omega-6 and omega-9, which are all unsaturated fats with a host of health benefits. All three support heart health, while omega-3 is also thought to be great for reducing inflammation and omega-6 has been shown to alleviate symptoms of rheumatoid arthritis. 

It’s rich in fibre 

Hemp pasta is rich in fibre which is good for heart health, as well as digestion and keeping everything moving as it should. It can also help you feel fuller for longer, can improve cholesterol and blood sugar levels and assist in preventing some diseases such as diabetes, heart disease and bowel cancer.

It’s high in protein

According to Bruno, it’s a great choice for sportspeople and athletes due to its high protein content. It’s also light which means you can fill up and get the energy you need, but doesn’t leave you feeling bloated and sluggish like a big bowl of white pasta can.

It’s vegan and gluten-free

Buonissima’s pasta is completely vegan making it ideal for those who are moving towards a more plant-based diet. 

It’s sustainable

Hemp flour is a great ingredient due to its sustainability and positive impact on the environment. Hemp grows quickly, requiring little to no pesticides and absorbs 15 tonnes of Co2 per hectare – 25 times that of the equivalent size rainforest.

As Bruno adds: “Hemp has been used for thousands of years, it’s cheap, you can grow it anywhere and it’s good for the planet.”

Here are two of Bruno’s favourite ways to dish up hemp pasta:


Hemp pasta with chickpea soup 


– Hemp pasta Mezzemaniche Buonissima

– chickpeas

– rosemary

– cherry tomatoes


-Bring a large pot of salted water to boil, add Buonissima Mezzemaniche (around 70g per person) and cook for around seven minutes

– While the pasta is cooking, prepare the sauce: put the cooked chickpeas in a large bowl, boil for five minutes along with garlic and rosemary. Once tender use a fork or a potato masher to mash half of it.

– Once the pasta is al dente, add to the sauce pan and stir for around two minutes adding a bit of pasta water. 

– Put it in a dish and add some black pepper and a drizzle of olive oil and some fresh rosemary to garnish

– Buon appetito! 


Hemp and white rice penne with tofu and black olives (gluten free)


– Buonissima white rice and hemp penne

– Black olives

– Tofu

– Basil

– Buonissima hemp seeds


Bring a large pot of salted water to boil, add Buonissima Penne ( 70g per person) and cook it for about seven minutes

– While pasta is cooking prepare the sauce. Add in a bowl about 150g of tofu, basil leaves, few capers and a hint of salt. Mix it using an immersion blender.

– Cut 10 black olives in small pieces 

– In a separate pan add 1 tablespoon of olive oil, when hot add 20g of Buonissima hemp seeds until toasted 

– Add the pasta to the sauce and serve topped with fresh basil, olives and the toasted seeds

– Buon appetito!

For more recipes, follow Bruno on Instagram @buonissimauk



Sarah Sinclair is a respected cannabis journalist writing on subjects related to science, medicine, research, health and wellness. She is managing editor of Cannabis Health, the UK’s leading title covering medical cannabis and CBD, and sister titles, Cannabis Wealth and Psychedelic Health. Sarah has an NCTJ journalism qualification and an MA in Journalism from the University of Sunderland. Sarah has over six years experience working on newspapers, magazines and digital-first titles, the last two of which have been in the cannabis sector. She has also completed training through the Medical Cannabis Clinicians Society securing a certificate in Medical Cannabis Explained. She is a member of PLEA’s (Patient-Led Engagement for Access) advisory board, has hosted several webinars on cannabis and women's health and has moderated at industry events such as Cannabis Europa. Sarah Sinclair is the editor of Cannabis Health. Got a story? Email / Follow us on Twitter: @CannabisHNews / Instagram: @cannabishealthmag


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