Category: Biona
Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people on a wheat free diet.
The texture really holds up even after a quick boil, so it doesn't turn to mush like some fresh pastas I've tried. I love that it's made from an ancient grain with extra fibre—makes a hearty lunch feel a bit more virtuous.
The protein content is noticeably higher than regular pasta, which I appreciate after a long workout. Cooked it for exactly 8 minutes and the tagliatelle stayed perfectly al dente with a nice, nutty flavor.
The texture holds up beautifully even after a quick boil, and knowing it’s an ancient grain with more fiber than regular pasta makes me feel less guilty about seconds. Cooked it for eight minutes and it had that perfect al dente bite.
