Ancient Grain Pastas

 

Emmer, Einkorn and Spelt are classified as ancient grains which is loosely defined as grains that are largely unchanged over the last several hundred years. Ancient grains are more nutritious than refined grain products and add a bold, nutty flavor to our pastas when blended with organic durum semolina.

Wild emmer has been found in early archeological sites dating back to 17,000 BC during the late Paleolithic Age and was the principle grain grown in Egypt. Egyptians had many uses for Emmer besides bread and beer, they used it with salt as a medicinal.

Einkorn was cultivated in the Tigris and Euphrates (modern day Turkey to Iraq) of ancient Mesopotamia to ancient Jericho from 7600 B.C. and gradually spread to Asia Minor and Europe. Einkorn has survived in remote village fields due to its great ability to draw nutrients from stony soils in mountain villages and rich flavor. 

Spelt, also known as dinkel wheat, is an ancient species of wheat cultivated north-east of the Black Sea since 5000 BC and contains high levels of protein, dietary fiber and several B vitamins. Genetic evidence shows that spelt originated as a naturally occurring hybrid of a domesticated wheat, such as emmer wheat, and wild goat-grass.