Naturata Organic Spelt Pasta
Why is lobster rather than pasta offered at state receptions? After all, spaghetti bolognese is one of the most popular dishes of all. The reason, ironically, lies in its popularity. Because millions of people eat pasta every day, it lacks exclusivity. Yet it would be entertaining to watch diplomats eating spaghetti. In the correct Italian way, they would have to wind up some spaghetti on the edge of their plate with a fork and then carefully bring it to their mouth. The trick is not to load up too many noodles at once. They could slip off the fork and splash sauce on your shirt or the person sitting next to you. Because spaghetti makes observing table manners a real challenge, it is also known as "difficult food". For real Italians, using a spoon to wind up the spaghetti is just as frowned upon as sucking up individual noodles. What is unthinkable at a banquet raises the spirits at children's birthday parties. Noisily sucking up spaghetti is particularly fun for children and catapults them to the top of the popularity scale.
In the south of Italy, pasta is mainly made from durum wheat, while in northern Italy soft wheat is commonly used. Durum wheat pasta contains more protein and is firmer to the bite than its soft wheat counterpart. Eggs in the pasta dough increase elasticity, improve the flavour and provide a golden yellow colour. To this day, the claim that "real Italian pasta" is always made without eggs persists. This is not true, however, because between Turin and Palermo you can find both varieties. Whether pasta is vegan or not varies greatly from region to region. Because eggs used to be much more expensive, poorer households had to do without them when making pasta. Conversely, using as many eggs as possible was seen as a sign of wealth and was meant to impress guests. Today, both variants have staunch supporters. However, because more and more people are giving up animal products, egg-free pasta is ahead
While spelt is one of the ancient grains, wheat is a more modern grain that is being made more and more resistant and productive through breeding. Both can be used to make wonderful pasta. Pasta made from spelt has a slightly nuttier flavour than that made from wheat. In terms of cooking properties and bite, pasta made from spelt is in no way inferior to that made from durum wheat. For more than 20 years, the spelt for Naturata's pasta has come from a Demeter producers' association in the Swabian Alb in Baden-Württemberg. The soil and weather conditions there are ideal for the traditional spelt varieties.
With the Naturata Organic Spelt Spaghetti you may rediscover the pasta classic. The pleasantly nutty aroma of the spelt noodles harmonizes wonderfully with Bolognese and Carbonara, but also with all other sauces. Those who like to lay it on thick should choose the Naturata Organic Spelt Ribbon Noodles instead of spaghetti. Since you cannot wrap so many noodles on the fork because of their thickness, they bring calmness to the food. Sauces with coarser pieces or cheese stick well in the Naturata Organic Spelt Spirelli. They are therefore ideal for pasta with ham or a casserole. In Italy, pasta is often only the first course. If you want to stay true to this tradition, you will find the ideal noodles for a starter with the Naturata Organic Spelt Stortini. They taste great warm with pesto or cold in delicious pasta salads. For maximum pasta enjoyment, Naturata also offers a variety of noodles in the spelt wholemeal variety. Buon appetito.
