Naturata Spaghetti Dinkelvollkorn/ Wholemeal Spelt 500g - Demeter
Naturata Spaghetti Wholemeal Spelt, a premium pasta crafted from the finest Demeter-certified organic wholemeal spelt flour. Each 500g pack is filled with nutritious, full-bodied spaghetti that promises a delightful al dente texture and a nutty flavor, perfect for a variety of dishes. Sourced from sustainable, biodynamic farming, this pasta not only tastes good but also supports ecological agriculture. Ideal for health-conscious individuals and those following an organic lifestyle, Naturata Spaghetti Wholemeal Spelt is a superior choice for your pasta needs, ensuring a meal that is both delicious and nourishing.
Ingredients: WHOLE GRAIN SPELT FLOUR** (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
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. Priorto sowing, the required grain quantities are agreedupon so that crop rotation can be coordinatedaccordingly. The soil and climatic conditions in the Schwäbische Alb region are ideal for cultivatingthe traditional spelt varieties which give Naturatapasta 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 stageof 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.
