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  • glutenmentes-tojasmentes-gmo-mentes-vegan-teszta
    Gluten-free and egg-free VEGAN pasta that is healthy, rich in fibre and minerals, and sustainable
    SORGHUM PASTA is the ideal gluten-free, egg-free and vegan alternative to white and durum pasta
    Sorghum is a naturally gluten-free, highly nutritious grain, rich in protein and fibre, but low in sugar and slow to absorb. It is rich in iron, potassium, antioxidants and vitamin E. It can be eaten by people with gluten intolerance and the pasta is vegan as it is egg free. Sorghum itself has a low glycaemic index, is low in sugar, is environmentally friendly to grow as it requires little water and as it is grown and processed in Hungary, it is 100% Hungarian.

    How is Magic Mills Gluten Free Sorghum Pasta different from other products?

    Magic Mills Sorghum Pasta is made with 70% sorghum flour and a minimum of additives. 

    Typically, sorghum pasta and flour contain a small amount of sorghum and are usually made with other gluten-free flours.

    We are the only producer in Hungary of the special edible sorghum variety used in our pasta. The main criteria for selecting this variety were its good baking properties and flavour, and the fact that it should have a similar colour to usual dry pasta.

    Are you tired of missing out your favourite soup or a delicious Italian pasta?

    Maybe you’re used to pasta that never tastes the way you want it to?

    What if from now on you could eat pasta just as deliciously as the “normal” way, but in a much healthier way, without having to give it up?

    Sorghum pasta is egg-free and vegan, tastes deceptively similar to usual pasta and can be used in a hundred different ways in the kitchen – you can cook it in sweet or savoury dishes.

    This page is for you if you:

    Gluten-free pasta made from sorghum has almost the same taste and texture as pasta made from wheat flour. It is GMO-free, egg-free and vegan. It absorbs slowly and has a low glycaemic index, so it won't spike your blood sugar.

    Our gluten-, allergen- and egg-free
    sorghum pasta range

    Cornetti Gluten-Free Dried Sorghum Pasta
    Gluten-free sorghum pasta. We recommend it for lovers of Hungarian...
    Square Gluten-Free Sorghum Dried Pasta
    With Magic Mills' gluten-free square pasta, you don't have to...
    Frollini Gluten-Free Sorghum Dried Pasta
    Potato pasta? Cabbage noodles? Cottage cheese pasta? Look no further,...
    Spaghetti Gluten-Free Sorghum Dried Pasta
    Watching your friends enjoy their bolognese spaghetti while you're on...
    Tagliatelle Glute-Free Sorghum Dried Pasta
    We recommend it for traditional Hungarian and Italian pasta dishes...
    Fusilli Gluten-Free Sorghum Dried Pasta
    It cooks wonderfully and can also be enjoyed cold in...
    Penne Gluten-Free Sorghum Dried Pasta
    An excellent choice for Italian pasta dishes, as a side...

    Who do we recommend sorghum pasta for?

    Advantages of sorghum pasta over other grain-based pasta










    Nutritional values per 100g dry sorghum seeds
    Dietary fibre

    *Nutritional values of finished products may vary from these, but are stated on the packaging.

    How is gluten-free sorghum pasta different from other pasta?

    1. Brown rice contains 5 times more sugar than sorghum* and corn contains 12 times more sugar than sorghum*.
    2. Sorghum contains 3 times more fibre than corn and brown rice*.
    3. Higher protein and iron content than corn and brown rice*.
    4. According to ICRISAT research, sorghum is a smart food, which means it is extremely tasty and healthy, rich in nutrients, minerals and vitamins, economical to grow, and environmentally friendly and sustainable. So when you eat sorghum pasta, you are also doing the planet a favour, as it requires fewer resources to grow and has a lower environmental impact.
    5. It absorbs nutrients efficiently from the soil, which is why sorghum has a very high nutrient content.
    6. High fibre content makes it easy to digest.
    7. According to the National Association of Hungarian Dieticians, sorghum is a suitable replacement for wheat in a balanced gluten-free diet.

    *Source: 3rd European Sorghum Congress, 12-13 October 2021, Toulouse, Monia Caramma: 100% sorghum pasta: an innovation in the gluten-free market and a new frontier of healthy nutrition)

    Sorghum pasta is suitable for gluten-free and sugar-free diets, is recommended for vegans, and is environmentally friendly and sustainable.

    How and what can sorghum pasta be used in the kitchen?

    Sorghum pasta can be cooked and eaten in the same way as usual pasta.

    Ciroktészta receptek

    What is sorghum?

    Why sorghum is healthy*

    According to research by Khoddami, Szintia Jevcsák and Péter Sipos, sorghum contains polycosanols, which can reduce cholesterol absorption. It has also been found to contain alpha, beta, gamma tocopherols and tocotrienols. These may also reduce the risk of developing dyslipidaemia (high cholesterol, bad cholesterol) (source:

    Sorghum is high in fibre and can therefore help to maintain a balanced digestive system. Its fibre content is 21% and its insoluble fibre content is 19.59%. A diet high in fibre can help maintain heart health, regulate insulin and blood sugar levels, aid weight loss, support healthy digestion and maintain a healthy immune system. Insoluble fibre can speed up digestion and help the bowel function properly. Sorghum is also recommended in FODMAP diets (recommended for people with irritable bowel syndrome) because of its high fibre content.


    Sorghum is high in vitamin E*, which helps protect cells from oxidative stress and may reduce chronic inflammation and oxidative stress. Sorghum may also protect against oxidative stress through its phytochemicals and may have cancer-preventive, anti-inflammatory, cardiovascular-preventive and antihypertensive (blood pressure-lowering) effects.

    *Sources: gluténérzé; 3rd European Sorghum Congress and research by Szintia Jevcsák and Péter Sipos.

    Sorghum is a slowly absorbed carbohydrate with a low glycaemic index. Foods with a low glycaemic index are less likely to raise blood sugar levels and can therefore form the basis of a balanced sugar-free diet. Sorghum has a low content of soluble sugars (1-5%), but a higher content of slowly absorbed sugars.


    Sorghum is one of the smart foods. This category includes foods that are not only tasty but also healthy. Sorghum ticks all the boxes as a smart food: it is nutritious and resilient to climate change. According to, the website of ICRISAT (International Crops Research Institute for the Semi-Arid Topics), which has been providing scientific research on smart foods for several years, sorghum can contribute to bone health, delay the onset of dementia in the elderly and prevent diabetes.

    Sorghum is high in fibre and may be recommended (after consulting your doctor) for

    • People with celiac disease
    • People with non-celiac gluten intolerance
    • People with irritable bowel syndrome (IBS)
    • Other patients who have been advised to follow a gluten-free diet by their doctor
    • and those following a low glycaemic index diet.


    • 3rd European Sorghum Congress, 12-13 October 2021, Toulouse, Dr Stefano Bibbo, Doctor and Researcher, Department of Internal Medicine and Gastroenterology, University Polyclinic Foundation, Italy, Lalatiana Rakotozafy, Researcher, Cnam – Agri-Food Industries, France, Bilaly Konate, Director of Mali Agrico, Mali Allergy Centre.
    • Allergiaközpont

    Sorghum is an important source of vegetable protein and is therefore highly recommended for vegans, but can also be recommended for athletes.


    • Sorghum ID – Humán élelmiszeripari szereplők: KÉRJÉK A CSILLAGOS CIRKOT!
    • Fittprotein

    Sorghum is rich in magnesium. Magnesium helps reduce fatigue and tiredness, maintains electrolyte balance, participates in normal energy-producing metabolic processes, contributes to proper nervous system function, normal muscle function, plays a role in normal protein synthesis, contributes to normal psychological function, contributes to normal skeletal function, contributes to normal dentition, plays a role in cell division.

    Several studies (including Jevcsák-Sipos and Sorghum ID researchers) have shown that sorghum has a significant iron content – 10.6 mg/kg, or 1.06 mg of iron per 100 g of sorghum.  This means that sorghum can provide part of the daily iron requirement.

    Iron deficiency can easily be caused by poor diet – the most important source of iron intake is the food we eat every day, and one of the most common causes of iron deficiency is inadequate diet. Iron contributes to normal mental function, is involved in normal energy-producing metabolic processes, contributes to normal red blood cell and haemoglobin production, is involved in normal oxygen transport in the body, contributes to normal immune function, reduces fatigue and tiredness, and plays a role in cell division.

    Sorghum has a high potassium content (also confirmed by the above researchers) – 239.9 mg/kg, i.e. 100 g of sorghum contains 23.99 mg of potassium. Potassium levels in the body have been shown to affect blood pressure – the right levels can lower blood pressure. Sorghum may also be involved in the prevention of cardiovascular disease, according to a 2014 study. Potassium contributes to the proper functioning of the nervous system, normal muscle function and is involved in maintaining normal blood pressure.

    Sorghum is a naturally gluten-free food and, according to the National Association of Hungarian Dieticians, is an excellent wheat substitute in a balanced gluten-free diet. It is also free of toxins and has good natural resistance to diseases and pests. It is productive, sustainable and healthy.

    Sorghum is energising due to its high magnesium, iron and antioxidant content – its consumption can be recommended for athletes and people with a healthy lifestyle.

    This means it does not interfere with protein digestion and mineral absorption.

    *The above claims are supported by scientific research, but if you are on a strict medical diet and wish to switch to sorghum, please consult your doctor.