MEDIA/PRESS KIT

JaziLupini was founded in Rochester, New York by Jazz Sanchez (that’s me!).  The idea was simple: create a low-carb pasta. 

It all started with a 2019 vacation to Sicily, Italy.  Along with eating a lot of pasta dishes, one of the activities I did was take a pasta-making class plus I tried ‘lupini’ beans for the first time. When I returned home, I was craving pasta but in my regular life (outside of “cheat days”) I eat low carb. So I started trying low-carb substitutes on the market. Zoodles were too watery and could not be reheated or meal prepped. And I found the texture of konjac noodles off-putting. So during lockdown last year, I set out to create my own pasta.  

I toyed around with lots of keto flours: almond, coconut, etc. Then quite serendipitously, a paper about the properties of lupin flour in baked goods came across my work desk. It was that pickled bar snack I’d tried back in Sicily: lupini!

After months and many tries, I landed on a recipe that I liked and wondered if other people would like it, too. I got a home processing license during the pandemic and started selling my pasta online in November 2020. Within a month, the pasta was a best seller and the time that I was putting into keeping up with orders was competing with my day job! Customers would frequently praise how satisfying the pasta was (the original version had 28g protein/2 oz though it had eggs and gluten), compared to wheat pasta. 

But, I kept getting requests for gluten-free versions of the pasta, so I eventually came up with one. But soon after, I started getting requests for egg-free pasta from vegan customers. I initially turned those requests down because I thought without gluten AND eggs, there would be nothing to hold the noodle together. However, after a lot of tinkering, I landed on the recipe we’re debuting right now!