The Most British Spaghettoni in Britain
Wholegrain depth, bronze-cut texture and slow dried for 40 hours. Al dente in minimum 11 minutes
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Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
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Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
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Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
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Wholegrain "Krivet" Spaghettoni, 250g
Regular price £3.80 GBPRegular price -
Organic Spelt Conchiglie
Regular price From £4.50 GBPRegular price -
Organic Spelt Fusilli
Regular price From £4.50 GBPRegular price -
Spelt and Fava Bean Sedani Rigati
Regular price From £4.50 GBPRegular price
