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Naturata Lasagne Dinkelvollkorn/Wholemeal Spelt 500g - Demeter

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Original price $6.00 - Original price $6.00
Original price
$6.00 - $6.00
Current price $6.00

A hearty and nutritious world of Naturata Lasagne Wholemeal Spelt, a gourmet choice for pasta lovers. This 500g package brings to your kitchen the finest quality lasagne sheets made from Demeter-certified organic wholemeal spelt flour. These sheets offer a robust, nutty flavor and a wonderfully firm texture, providing the perfect foundation for your lasagne creations, from classic recipes to innovative, modern dishes. The wholemeal spelt not only enhances the taste but also increases the nutritional content, making your meal both satisfying and healthy. Cultivated using biodynamic farming methods, this pasta supports sustainability and the well-being of the earth. Naturata Lasagne Wholemeal Spelt is ideal for those seeking to combine the pleasures of gourmet eating with the principles of a conscious, healthful lifestyle.

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 wholemeal spelt lasagne can be used forbakes such as Lasagne Bolognese. Its delicate, nutty flavour combines 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.

This spelt pasta is made from spelt 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 rolled and cut into broad sheets. These are dried in a drying oven over many hours at low temperatures so that the moisture is not extracted too quickly from the lasagne sheets and a smooth, even surface is produced. Finally, the pasta is placed in boxes, weighed and packaged.

Store in a cool, dry place.


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