Spelt is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. The official name of spelt is Triticum aestivum var. spelta. Spelt was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and spelt has been grown in North America for just over 100 years. Spelt is often used as a feed grain for animals. However, it has gained popularity as a dietary grain due to its nutty flavor, high protein and nutrition content. Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. Because spelt contains gluten, it is not suitable for people with coeliac disease. Nonetheless, many other people with allergies or intolerances to common wheat can tolerate spelt. It has also high water solubility, so its nutrients are easily absorbed by the body.
Our type 85 spelt pasta is made with an organic flour characterized by an extraction rate at the mill of about 85%. This means that that the flour still contains some of the fibers and minerals you can generally find in the whole ones. The pasta has all the nutty, complex flavor of the spelt, without having the biting final typical of the whole wheat flours. The color of the flour is light brown; its texture is smoother than the the whole flours.
Most of the organic type 85 spelt grain in our pasta is grown in Montana.
Our cuts with spelt:
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