Description
VARIETY: Spelt (triticum Spelta)
TASTE: nutty, hearty, nutrient rich
BEST PAIRED WITH: very versatile, from full-bodied sauces like a ragu to burnt butter emulsions
FARMED BY: Ben Smith
ORIGIN: Thornton Farm, Trangie, NSW
PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried
Our plastic free packaging is certified home compostable & commercially compostable so that it can be returned to nature after use.
Ingredients
Certified sustainable stoneground whole spelt flour, certified sustainable stoneground durum wheat flour, sourdough starter.
Nutrition Information
Sourdough Pasta
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| Servings per package: 5 | ||
| Serving size: 80 g | ||
| Avg Qty Per Serving |
Avg Qty Per 100g |
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| Energy | 1184 kJ | 1480 kJ |
| Protein | 13.9 g | 17.4 g |
| Fat, total | 1.9 g | 2.4 g |
| – saturated | 0.5 g | 0.6 g |
| Carbohydrate | 49.8 g | 62.3 g |
| – sugars | 2.4 g | 3.0 g |
| Sodium | 2.2 mg | 2.8 mg |
| Fibre | 3.4g | 4.2g |
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