Sourdough Pasta - Emmer Twists 400g
Berkelo
Gross Weight: 0.50kg
Australian made dried sourdough pasta made from Australian flour that is ASP certified sustainable.
Made from a blend of Sustainable Durum Wheat Flour and Sustainable Stoneground Emmer Flour with a sourdough starter added. The pasta is long-fermented which improves the digestibility and nutrient availability. Sourdough Pasta is nutrient dense a good source of protein and dietary fibre.
It is slow dried over 16hrs and bronze extruded so pasta sauces will hold well. Its flavour could be described as buttery, wholesome and sweet.
With origins in Ancient Egypt, in 9700 BC Emmer was one of the first cereals to be domesticated in Levant (modern day parts of the Middle East). It is an ancient member of the Farro family and like other ancient grains is higher in fibre, protein, vitamins and minerals.
Certified home compostable packaging & commercially compostable so that it can be returned to nature after use.
Store in an airtight container in the fridge to maintain optimum freshness. Certified home compostable packaging & commercially compostable so that it can be returned to nature after use.
HOW TO USE
Cook in boiling water for 8 –10 minutes or until desired texture. It is a very versatile pasta and pairs well tomato based sauces. It is also great for pasta bakes and pasta salads.
GROWING & PROCESSING
Tom & the team at Berkelo have worked collaboratively with our friends at Wholegrain Milling to create this new and unique Australian made sourdough pasta made from certified sustainable flour.
The grain is locally sourced and milled at Wholegrain Mill in Gunnedah, Northern NSW.
A passion for sustainable agriculture led to the creation of this new pasta range. A purpose-built pasta shed sits next to the Wholegrain Milling mill which allows them to create pasta on a scale that can reach the kitchens of more people, without compromising our food creation values.
The pasta is slowly fermented over 18 hours, slowly air dried over 16 hours and bronze extruded. This results in a nutritious and easily digestible pasta that will hold sauces well.
INGREDIENTS
Sustainable Durum Wheat Flour, Stoneground Sustainable Emmer Flour and Filtered Water.
Australian made dried sourdough pasta made from Australian flour that is ASP certified sustainable.
Made from a blend of Sustainable Durum Wheat Flour and Sustainable Stoneground Emmer Flour with a sourdough starter added. The pasta is long-fermented which improves the digestibility and nutrient availability. Sourdough Pasta is nutrient dense a good source of protein and dietary fibre.
It is slow dried over 16hrs and bronze extruded so pasta sauces will hold well. Its flavour could be described as buttery, wholesome and sweet.
With origins in Ancient Egypt, in 9700 BC Emmer was one of the first cereals to be domesticated in Levant (modern day parts of the Middle East). It is an ancient member of the Farro family and like other ancient grains is higher in fibre, protein, vitamins and minerals.
Certified home compostable packaging & commercially compostable so that it can be returned to nature after use.
Store in an airtight container in the fridge to maintain optimum freshness. Certified home compostable packaging & commercially compostable so that it can be returned to nature after use.
HOW TO USE
Cook in boiling water for 8 –10 minutes or until desired texture. It is a very versatile pasta and pairs well tomato based sauces. It is also great for pasta bakes and pasta salads.
GROWING & PROCESSING
Tom & the team at Berkelo have worked collaboratively with our friends at Wholegrain Milling to create this new and unique Australian made sourdough pasta made from certified sustainable flour.
The grain is locally sourced and milled at Wholegrain Mill in Gunnedah, Northern NSW.
A passion for sustainable agriculture led to the creation of this new pasta range. A purpose-built pasta shed sits next to the Wholegrain Milling mill which allows them to create pasta on a scale that can reach the kitchens of more people, without compromising our food creation values.
The pasta is slowly fermented over 18 hours, slowly air dried over 16 hours and bronze extruded. This results in a nutritious and easily digestible pasta that will hold sauces well.
INGREDIENTS
Sustainable Durum Wheat Flour, Stoneground Sustainable Emmer Flour and Filtered Water.
