ROCHESTER, NY. — Lupin flour is the key ingredient in a new grain-free pasta featuring more protein per ounce than steak, chicken, salmon or tofu. The Rochester-based entrepreneur behind JaziLupini has launched a Kickstarter crowdfunding campaign to ready the product for its market debut.

“What sets JaziLupini apart from any other pasta substitute is its versatility,” said founder Jazz Sanchez. “Unlike veggie noodles and shirataki noodles, which if we’re being honest kind of tastes like rubber bands, JaziLupini cooks and looks like regular pasta. It can be boiled, baked and fried.”

The brand began as a pandemic project. Ms. Sanchez experimented with various alternative flours during lockdown last year before landing on lupin, which is rich in protein and fiber and a good source of iron, magnesium, zinc, potassium, folate and vitamins B2 and B1, according to the company. She later partnered with artisanal pasta makers to develop the product, which is formulated with organic, US-grown lupin beans, plus pea protein isolate, tapioca flour and xanthan gum. A serving contains 26 grams of protein, 18 grams of fiber and 3 net carbs per serving.

“JaziLupini will be the first keto pasta option on the market that is versatile enough to work in meal prepping, reheating, baking and freezing — just like real pasta,” Ms. Sanchez said.

She hoped to raise $20,000 to purchase raw ingredients, order packaging and shipping boxes, secure certifications for gluten-free, kosher and ketogenic certified, manufacture a first run, and pay storage, packing and shipping fees. Any additional funds will support the launch of an e-commerce website, research and development new products and expansion into new channels.