I’m loving this macaroni from Berkelo. I was sent a sample for Whole Grain Week 2022 by the Grains Legume Nutrition Council. I cooked it up and found that it was just divine! Read on for more …
Serving size: 80 g (about 1 1/3 cups dried weight) Servings per packet: 5
|Component||Qty per serving||Qty per 100 grams|
|Fat total, g||1.4||1.7|
|Fat saturated, g||0.4||0.5|
Certified sustainable stoneground whole khorasan flour, stoneground durum wheat flour, water, sourdough starter.
Read more about Kamut or Khorasan (Triticum turanicum), an ancient form of wheat, which makes a superb pasta with a firm mouthfeel and golden colour. I really like to use it in pasta salads as it definitely doesn't go soggy or break up.
Sourdough mother is simply the Berkelo “starter”, aka the mother, leaven or natural yeast. The pasta is made using traditional methods, blending Durum wheat with other varieties of wheat, water and starter. The dough is extruded and fermented followed by a long and low drying process. Fermentation is not part of the traditional method but it’s what makes this pasta so special, digestible and tasty.
This is a great way to up your intake of pasta. I really liked the Khorasan macaroni, less so the twists and shells which are made from other grains and look darker.
Visit the Berkelo site at https://berkelo.com.au