These are broad strips of white pasta with a slightly roughend surface and delightfully shaped looped ends where they have been hung to dry over narrow poles. Made from Spelt flour instead of the more traditional wheat flour, you can cook and use these in exactly the same way as regular pasta to add some more variety of grains to your diet. Yuu can use these ribbons of pasta in the same way as you might use the wider paparadelle.
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.
*=certified organic ingredients
|Typical Values Per 100g|
|of which sugars (g)||0.7|
|of which saturates (g)||0.4|
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