Penne Sourdough Pasta - Berkelo

WHEAT: Durum (Triticum Durum) + Lancer wheat TASTE: Sweet, nutty, nutrient-rich... that beautiful depth of flavour that comes with consuming the whole grain BEST PAIRED WITH: tomato & basil sauce, puttanesca FARMED BY: Greg Morris & Family, Tuppence Farm, Gooli NSW, 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!