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INGREDIENTS
We use Emmer, Einkorn and Spelt which are ancient grains also known as farro varieties. These grains have been around for thousands of years and have constituted the backbone of our ancestors' diet, barely changing over the years (no GMO). Their farming is very beneficial for soil regeneration as well as being naturally resilient varieties which is why we chose to use them (we are certified by the Soil Association). All grains and milled products we use are certified organic which means they are grown without chemical herbicides, pesticides, fungicides and chemicals. We proudly use only UK AGRICULTURE grains, nothing imported.
We use stoneground flour, which is flour that is made when a miller grinds the grains between two stones. This technique is preferred over the more common industrial milling process (where the grains go through a series of metal rollers) because the stones in a stone mil stay cold compared to industrial mills which can get extremely hot. The heat effectively “burns”out some important nutrients before the flour is bagged, which in our opinion is food waste. Moreover, the industrial mills process involves adding germ and bran back into the flour again which means there is no way to guarantee that the flour is actually whole grain.
In a time where it is imperative we act on food waste, we believe that only organic wheat is absolutely safe to be consumed wholegrain.
Alongside the ancient wheat grains mentioned above we also source fava beans straight from Hodmedod’s to make our Emmer & Fava Bean Sedani Rigati. This speciality pasta is a new flour mix, new shape and where pasta meets pulses! It has a great flavour and is a super-pasta packed with nutrients, fibre (both soluble and insoluble) as well as a complete source of lean natural protein at a much lower intake of calories.
Food waste is a huge problem that we are trying to help tackle which is why we are trying to experiment with non-conventional ingredients that are often overlooked or thrown away... so keep an eye out for some exciting new products! We think it's really exciting to be a part of the movement as it also lets us be creative and redefine pasta in whatever way we wish.
Here is some more information about each grain:
SPELT
The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe. It is a hulled wheat which has less gluten than bread wheat; being an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorus, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E being more nutritious and healthier than modern grains. It’s taste has been compared to the likes of toasted almond, light brown walnut, toffee and caramel. It is unsuitable for people with celiac disease, gluten sensitivity or a wheat allergy.
Domesticated emmer, known as farro in Italy, and shippon in Ancient Israel, was domesticated in the Southern Fertile Crescent and cultivated in ancient times throughout the Middle East and Old Europe. It was the only wheat used in ancient Egypt and was used to make the first matzah. Emmer is higher in crude protein than bread wheat but has low dough extensibility (does not stretch and rise like bread wheat); and for that reason emmer makes excellent pasta. It is rich in fiber, protein, minerals, carotenoids, antioxidant compounds, and vitamins, emmer is a complete protein source when combined with legumes, making emmer pasta ideal for vegetarians or for anyone simply wanting a plant-based high-quality protein source. Just one cup of whole grain emmer farro can account for 20% of the daily recommended fiber intake. It’s taste has been compared to the likes of hazelnut, toasted walnut, leather and dark chocolate. Contains some gluten, so it is not suitable for people with celiac disease or gluten sensitivity.
EMMER
