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.
Durum Semolina Flour,
Organic Whole Grain Whole Wheat Flour,
Natural Spring Water,
Natural Sourdough Culture,
Virgin Olive Oil.
Farine Semoule Durum,
Farine De Blé Entier Complete Organique,
Eau De Source Normale,
Levain De Normale Culture,
Huile D'Olivé Vierge.
Certified Organic Whole Wheat 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. Whole wheat retains all of the bran, germ and endosperm of the wheat grains, giving it that dark brown completion and grainy texture. Whole wheat is also more satiating that all-purpose white flour.