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

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

Natural simplicity of Naturata Spaghetti Spelt, made from the finest Demeter-certified organic spelt flour. This 500g pack offers a unique take on traditional pasta, providing a lighter, yet equally satisfying alternative with its smooth texture and subtle, earthy flavor. Ideal for those seeking to incorporate organic and biodynamic foods into their diet, this spelt spaghetti is a testament to sustainable agriculture and nutritional quality.

Perfect for a variety of sauces and recipes, Naturata Spaghetti Spelt is a versatile staple for any kitchen, promising a delicious and wholesome meal experience.

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 forNaturata's spelt pasta has been coming froma Demeter producer association of around 25 farmers in the Schwäbische Alb region of Baden-Württemberg. Timely supply agreements, fair pricesand reliable commitments to purchase guarantee thefarmers 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 theSchwäbische Alb region are ideal for cultivatingthe traditional spelt varieties which give Naturata pasta its delicate, nutty flavour. The processing plantwhich manufactures the pasta products is just a few kilometres away. Short transport routes as well asproduction according to strict biodynamic criteriacontribute 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.


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