100 % single-grain wheat pasta made from one of the world\u2019s oldest cereals. Discover the treasures of the past through pasta made from an ancient grain with a unique flavour and exceptional nutritional properties.<\/p>\n\n\n\n
Einkorn (Triticum monococcum) has a history stretching back thousands of years and is currently regaining popularity thanks to its natural flavour and valuable composition. Farro is an ideal choice for both meat and vegetable soups, but it also pairs wonderfully with light and fresh sauces.<\/p>\n\n\n\n
Cooking time:<\/strong> 3 \u2013 5 minutes<\/p>\n\n\n\n Egg-free pasta.<\/p>\n\n\n\n Composition:<\/strong> Organic spelt flour (Triticum monococcum), water.<\/p>\n\n\n\n Storage:<\/strong> Store in a cool, dry place, away from direct sunlight.<\/p>\n\n\n\n Nutri-Score:<\/strong> A<\/p>\n\n\n\n Foods marked with green colour (\u201eA\u201c and \u201eB\u201c) can form an important part of a balanced diet and it is recommended to consume them more often or in larger quantities.<\/p>\n\n\n\n Average nutritional values per 100 g:<\/strong><\/p>\n\n\n\n Energy: 1556 kJ \/ 367 kcal<\/p>\n\n\n\n Fats: 1.9 g Carbohydrates: 73 g Fibre: 2.5 g<\/p>\n\n\n\n Protein: 14 g<\/p>\n\n\n\n Salt: 0 g<\/p>\n\n\n\n The product contains salt exclusively due to naturally occurring sodium.<\/p>\n\n\n\n What about gluten sensitivity?<\/strong><\/p>\n\n\n\n Since einkorn differs from modern wheat varieties in many respects, the question often arises as to whether it is also suitable for people sensitive to gluten. Research shows that although einkorn is not a gluten-free cereal, the gluten content in its genotypes may be significantly lower compared to commonly grown bread wheat varieties. However, the structure of the gluten contained in einkorn and its effect on the human body are still the subject of further scientific research.<\/p>\n\n\n\n Warning:<\/strong> The product is not suitable for people suffering from coeliac disease or those who must adhere to a strict gluten-free diet.<\/p>\n\n\n\n
of which saturates: 0.3g<\/p>\n\n\n\n
of which sugars: 2.6 g<\/p>\n\n\n\n