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 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: