We've experimented with the legume flour pastas. You have to be VERY careful not to overcook them - a minute past "done" can be "gummy mush." Barilla makes a "Protein Plus" line that's half wheat flour and half chickpea flour, making for a more "normal" texture. The chickpea flour ones seem more neutral in flavor, even those that are 100% pea flour. Some of the other legumes are colorful but also have a stronger flavor (not bad, just different, although Jim doesn't like any of them).
