Naturata Penne Dinkel hell/ Spelt, White 500g - Demeter

Introducing Naturata Penne Spelt, a selection from our Demeter-certified range. Each 500g pack contains artisanal penne crafted from top-tier organic spelt, offering a lighter, more digestible alternative to conventional pasta. The spelt grain imparts a subtle, slightly sweet flavor that is as unique as it is delicious, complementing a wide array of sauces and ingredients.

This pasta not only elevates your dining experience but also aligns with eco-friendly practices through biodynamic farming. Perfect for those who appreciate gourmet quality and nutritional value, Naturata Penne Spelt transforms everyday meals into exceptional culinary adventures.

Ingredients:
SPELTFLOUR type 812** (a type of WHEAT)
Allergenic ingredients: Gluten. This list of ingredients constitutes a full declaration as defined by the guidelines of the German Association for Natural Foods and Products.

Naturata spelt pasta is perfect for pasta dishes, bakes and salads. Its delicate, nutty flavour goes really well with tomato, bolognese and cream
sauces.

For over 30 years now, the Demeter spelt for Naturata's spelt pasta has been coming from a Demeter producer association of around 25 farmers in the Schwäbische Alb region of Baden- Württemberg. Timely supply agreements, fair prices and reliable commitments to purchase guarantee the farmers a financial basis for their operations. Prior to sowing, the required grain quantities are agreed upon so that crop rotation can be coordinated accordingly. The soil and climatic conditions in the Schwäbische Alb region are ideal for cultivating the traditional spelt varieties which give Naturata pasta its delicate, nutty flavour. The processing plant which manufactures the pasta products is just a few kilometres away. Short transport routes as well as production according to strict biodynamic criteria contribute to the preservation of natural resources.

The white spelt pasta is made from type number 812 flour. To produce the dough, flour is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies. Throughout each stage of the drying process, care is taken that the moisture is not extracted from the pasta too quickly to give the shapes a good surface texture. Depending on the shape, drying temperatures lie between 70 and 100 °C.

Store in a cool, dry place.