My favourite wholemeal spaghetti, this tastes delicious and is a slightly darker shade than wheat wholegrain pasta, with a mildly nutty taste. Made from Spelt flour instead of the more traditional wheat flour, you can cook and use this in exactly the same way as regular pasta. Great with just olive oil, garlic and chilli, it is a good way to add a different grain and extra fibre to your diet.
Spelt is a very, very old superfood! Its a sub-species of wheat that was a staple of the British populations diet in medieval times. It survived into the 20th century in only a few places, mainly being replaced by bread wheat. The earliest archaeological evidence for spelt actually dates back to five millennia BC, and in Europe to Neolithic times.
Spelt is higher in protein and vitamins than wheat, and is said to be richer in nutrients, as its tough outer husk protects the grain better. It also requires less fertilizers to grow. It is rich in gluten, so is not suitable for those following a gluten-free diet, but many people who are intolerant to normal wheat have found that they can tolerate it, making it a great wheat alternative.
Wholegrain Spelt Flour*
*=certified organic ingredients
Contains Gluten. May contain traces of egg.
|Typical Values Per 100g|
|of which sugars (g)||3.9|
|of which saturates (g)||0.6|
|Salt (g)||0. 004|
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