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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.

Millet Nutrition

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

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



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Classic Radiatori
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Certified Organic Millet Flour: One of the oldest foods that was domesticated and cultivated by humans in Asia and Africa over 7000 years ago is millet. There are many varieties of this grain. Pearl millet (Pennisetum glaucum) can be cooked and included in soups and other dishes while Proso Millet (Panicum miliaceum) is used as bird feed. Like buckwheat and quinoa, millet is non-glutinous and highly nutritious so its importance in the baking world as flour is increasing. Being non-glutinous and a non-acid forming food (because of its alkaline nature), millet is easy to digest and is considered one of the least allergenic grains. It also contains calcium, iron, phosphorus, magnesium, potassium, silicon and B vitamins and promotes healthy hair and nail growth.

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