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Our Pastas


Crafted From our exhaustive research into natural fermentation processes, we have unlocked Nature’s most ancient and fascinating food.

Pasta Fermentata is a revolutionary new culinary experience with exceptional flavour, superior texture and digestive properties.

All gluten-grains like wheat, rye, spelt and Kamut®, must include a fermentation process which initiates the breakdown of the gluten in advance of human consumption.

It is not the grain’s fault, but the modern way these grains are under-prepared prior to consumption - that makes the difference.

Barley Nutrition

Durum Semolina Flour,
Organic Barley Flour,
Natural Spring Water,
Natural Sourdough Culture,
Virgin Olive Oil.

Farine Semoule Durum,
Farine D'Orge Organique,
Eau De Source Normale,
Levain De Normale Culture,
Huile D'Olivé Vierge.



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Certified Organic Barley Flour: Barley (Hordeum vulgare L.) originates from Western Asia and Northeast Africa where it grows naturally based on the ideal environment. Barley has been domesticated and cultivated in such a way that the brittle spikes that flourish on wild barley is sturdier, making it easier for harvesting. This grain is used as a fermentable component of beer, but is also used as animal fodder and can be milled and used in baking. When used in baking as a substitute for wheat flour, its weaker gluten structure is noticeable and alters the intended form of the baked good. Barley is an excellent source of fibre, selenium as well as phosphorus, copper and manganese.

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