What Is Emmer?
Domesticated emmer (T. turgidum subsp. dicoccum), known as farro in Italy, and shippon in Ancient Israel, was domesticated in the Southern Fertile Crescent and cultivated in ancient times throughout the Middle East and Old Europe.
Emmer is higher in crude protein than bread wheat but has low dough extensibility, which means it does not stretch or rise like and therefore makes excellent pasta.
Emmer wheat as an ancient grain is rich in fiber, protein, minerals, carotenoids, antioxidant compounds and vitamins.
Emmer is also a complete protein source when combined with legumes, making emmer pasta ideal for vegetarians or for anyone simply wanting a plant-based high-quality protein source.
What Is Wholegrain Emmer Mezzi Rigatoni?
This Wholegrain Emmer Mezzi Rigatoni pasta is made with stoneground wholegrain emmer so that none of the amazing nutritional and health benefits of this grain are lost in the milling process.
Not to degenerate any of the vitamins, Pastificio Carleschi produce and dry their pasta at low temperature. The same bouquet we enjoy when mixing spelt flour with water we recognise in our finished dry pasta as a sign that nothing is lost in our artisan process.
Stoneground, Bronze Extruded & Slow Dried
Pastificio Carleschi British pasta is made just north of London exclusively using British sourced spelt, emmer and einkorn grains, ensuring complete traceability from field to plate.
Each grain is meticulously stoneground before being bronze-extruded and slow dried at low temperatures for up to 40 hours on wooden shelves.
Creating pasta using this traditional method keeps all the nutritional value, taste and fragrance of the ingredients and ensures great texture, taste and tenure when cooked!
