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.
The word “whole” refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm, the internal part of the grain. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
Our whole spelt pasta has therefore all the main nutrients of the grain, as a minimal part of the grain and its flavor is complex: nutty, persistent, with a delicious biting end.
Most of the organic whole spelt grain we use in our pasta is grown in Montana.
Our cuts with whole spelt:
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