Emmer Twists Sourdough Pasta - Berkelo

STORY: With origins in Ancient Egypt, in 9700 BC Emmer was one of the first cereals to be domesticated in Levant (modern day parts of the Middle East). It is an ancient member of the Farro family and like other ancient grains is high in fibre, protein, vitamins and minerals. VARIETY: Emmer Wheat (triticum dicoccum) TASTE: Buttery, wholesome, sweet BEST PAIRED WITH: tomato based sauces. It’s our favourite for pasta bakes and pasta salads FARMED BY: Matthew Barnes, 9 Mile farm, Capella, QLD, Australia PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried About the producer: Berkelo is one of Sydney’s best artisan sourdough producers. They use only certified sustainable (beyond organic!), stoneground flour in their range of ancient-grain sourdough breads and pastas. We import their long-fermented sourdough pastas. Sourdough pasta: - is easier to digest! The fermentation has already broken down some of the phytic acid and gluten - has a slightly more complex taste with a natural sweetness and slight sour tang - is slightly chewier for a nice bite - may have higher bioavailability of its nutrients due to the fermentation process. Sounds like a bowl of upgraded pasta to us 🙂🍝 Learn more about Berkelo and their sourdough pastas at their website here. Bonus: The packaging is compostable!