Emmer – Domesticated emmer, 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. It was the only wheat used in ancient Egypt and was used to make the first matzah. Emmer is higher in crude protein than bread wheat but has low dough extensibility (does not stretch and rise like bread wheat); and for that reason emmer makes excellent pasta. It is rich in fiber, protein, minerals, carotenoids, antioxidant compounds, and vitamins, emmer is 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. Just one cup of whole grain emmer farro can account for 20% of the daily recommended fiber intake. It’s taste has been compared to the likes of hazelnut, toasted walnut, leather and dark chocolate. Contains some gluten, so it is not suitable for people with celiac disease or gluten sensitivity.

Our Emmer Casarecce are made with stoneground wholegrain emmer so that none of the amazing nutritional benefits of this grain are lost in the milling process. Not to degrade any of the vitamins, we produce and dry our pasta at low temperatures.

*Comes in plastic free packaging – fully compostable bags certified for both industrial and home composting environments, as well as for marine biodegradation.