Spelt is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. The official name of spelt is Triticum aestivum var. spelta. Spelt was originally grown in Iran around 5000 to 6000 B.C. It has been grown in Europe for over 300 years, and spelt has been grown in North America for just over 100 years. Spelt has gained popularity as a dietary grain due to its nutty flavor, high protein and nutrition content. Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. Because spelt contains gluten, it is not suitable for people with coeliac disease. Nonetheless, many other people with allergies or intolerances to common wheat can tolerate spelt. It has also high water solubility, so its nutrients are easily absorbed by the body.
Our whole spelt flour, mostly from Washington State and Montana, is characterized by an extraction rate at the mill close to 98% . This means that the flour maintains all the fibers and nutrients of the whole grain. Bold and absolutely tasty, this pasta has all the nutty, complex flavor of spelt, with the classic grassy and brambly flavor tones of a whole gain. The color of the flour is dark brown and the noodles are very toothsome when cooked.
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