Spelt Shells Sourdough Pasta - Berkelo

STORY: With origins in the Middle East/ Mesopotamia region around 9000 years ago, Spelt is an ancient member of the Farro family. Spelt contains more fibre than the average grain and today is most known and loved by the modern grain eater for its digestibility, which has been supported by scientific research. VARIETY: Spelt (triticum Spelta) TASTE: nutty, hearty, nutrient rich BEST PAIRED WITH: very versatile, from full-bodied sauces like a ragu to burnt butter emulsions FARMED BY: Ben Smith, Thornton Farm, Trangie, 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!