Khorasan Macaroni Sourdough Pasta - Berkelo

STORY: With origins in the Fertile Crescent region of the Middle East, Khorasan is an ancient relative of durum wheat (a modern wheat staple) but with grains twice the size. Khorasan has it all, including diverse cook-ability, a rich taste and higher quantities of fibre, protein, vitamins and minerals compared to modern wheat varieties. VARIETY: Khorasan wheat, AKA Kamut (triticum turanicum) TASTE: Creamy, nutty, subtle BEST PAIRED WITH: your favourite cheese based sauce, carbonara, seafood FARMED BY: Greg Morris & family, Tuppence farm, Goolhi, NSW, Australia PROCESS: Stoneground flour, 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!