Organic Spelt Casarecce (Ringlets)


Derived from the Italian casereccio or homemade, a rustic, toothsome cut, originally from Sicily.  The rolling indentations and ridges catch and cling hearty sauces, especially a slow-cooked meat sauce.  Also  terrific for baked pasta.

Recommended Cooking Time: 11 minutes

In stock


About Spelt

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..

Our spelt pasta, mostly from Washington State and Montana, is made with an organic flour characterized by an extraction rate at the mill of about 85%. This means that that the flour still contains some of the fibers and minerals you would generally find in whole grain flours. The pasta has all the nutty, complex flavor of spelt, without having the bitter finish typical of whole grains flours. The color of the flour is lightly brown and has a very pleasant texture when extruded.

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.