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Our Pastas


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

Pasta Fermentata is a revolutionary new culinary experience with exceptional flavour, superior texture and all the benefits that only a naturally fermented sourdough culture can accomplish.

All gluten-grains like wheat, rye, and spelt, must include a natural 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.

Due to the sourdough fermentation, our pastas is somewhat more fragile when dried, but it therefore cooks much faster than any regular pasta.

Tip - it is best to frequently taste the cooking pastas to ensure you achieve your preferred tenderness.

For "Al Dente" - boil pasta circa 5 minutes. Avoid over-cooking.

Classic Nutrition

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

Semoule De Blé Dur,
Farine De Blé Biologique,
Eau De Source Naturelle,
Culture De Levain Naturel,
Huile D'Olivé Vierge.



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Classic Maccheroni
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Certified Organic All Purpose White Flour: Wheat (Triticum spp.) is originally from the Middle East and Ethiopian Highlands but now this grain is cultivated on a worldwide scale. Wheat is a gluten-containing grain and has a high protein structure making it ideal for baking. It is a good source of vitamins, minerals and protein. All-purpose white flour has most of the bran and germ removed, giving it that clear, soft texture.

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