The Best Spelt Pasta

Spelt pasta is unique for its lightness and digestibility! Made with one of the most sought after and expensive flours, this cereal, however, has many beneficial properties. Considered the oldest type of cultivated wheat, spelt has a higher protein content than other types: it is rich in vitamins and minerals and low in fat. Italian spelt pasta is very renowned all over the world and is one of the flowers all&' flagship of Italian cuisine.

In this section of our shop you can indulge yourself by choosing many different types of Italian spelt pasta that we have put on sale online for you.

Spelt paste: which one to choose

Spaghetti & Mandolino has always been synonymous with quality: we are l&' the only e-commerce in Italy that guarantees certified Italian spelt pasta of excellence for sale online and, as such, deserves a standard shipment and packaging that preserves l&' integrity and the organoleptic characteristics of this product.

Spelt is a food that is particularly suitable for the Mediterranean diet, thanks to its high nutritional properties. It is one of the first varieties of wheat to have been cultivated by man, used by man as nourishment since the Neolithic Age. Its roots originate between the Mediterranean basin and the Middle East.

Spelt pasta is appreciated all over the world for its unique and decisive flavor, pleasantly aromatic. Its aftertaste is similar to hazelnut and you can also recognize notes of chestnut at the end.
Our pasta factories, thanks to their careful, slow and scrupulous processing, allow us to keep the organoleptic properties of spelt intact

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SPELT PASTA: THREE DIFFERENT TYPES

Today, three main varieties of spelt are produced: monococcus spelt, coconut spelt and spelt spelt. These three varieties differ in the size of the grains

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Monococcus spelt is the oldest cultivated one and is characterized by small grains. Today it is the least cultivated species due to its poor yields, both for its high processing costs and for its low supply of nutrients

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Coconut spelt, on the other hand, is the most common and has a higher productivity due to the presence of two caryoxides for each spikelet.

Spelt spelt is the one with the largest grain size, it is not common in Italy because its processing does not adapt to our microclimate.

SPELT FLOUR AND COMMON WHEAT FLOUR: DIFFERENCES

Although spelled flour has a nutritional value very similar to that of common wheat, it has some differences that should be taken into account.

First of all, spelled flour is low in fat (1.5%) and has a higher protein content than common wheat, quantifiable at about 11%. Spelt is one of the few cereals that contains the essential amino acid methionine which, thanks to its chelating action, helps to detoxify us from toxins and to combat the formation of free radicals, preventing the onset of endometriosis

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Compared to common wheat, spelt is more digestible and is particularly suitable for its action on the digestive system.

SPELT PASTA: NUTRITIONAL PROPERTIES

Why introduce spelt into your diet?

Spelt, unlike other cereals, is rich in protein content, vitamins, minerals and fiber. Its fibers, combined with its low fat content, make it possible to provide the right amount of calories necessary for our daily needs

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Spelt pasta contains vitamin A, B2 and B3 but also essential nutrients such as thiamine, nacine and riboflavin. Among the mineral salts we find phosphorus, potassium and magnesium

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The benefits obtained from these nutrients are multiple and mainly concern the reduction of the risk of atherosclerosis, the lowering of the LDL cholesterol level and the protection against cardiovascular diseases. Spelt wheat pasta is particularly useful for reducing the risk of type 2 diabetes and its high fiber content makes it possible to contribute to the prevention of ischaemia and obesity

.

Spelt flour is perfect for a balanced diet, in fact not all carbohydrates are necessary for our body, we must try to give preference to whole grains that provide less sugar.

SPELT FLOUR: AN ARTISANAL PROCESS

Spelt

flour is quite difficult to make, although it is probably the first type of wheat that man has ever known. It is not only talked about in Ancient Rome, but there have been discoveries dating back to prehistory, to the time of Neanderthal man

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Its processing does not withstand high temperatures and therefore cannot be industrially processed. The chemical composition of spelt, in particular its low gluten content, does not allow drying in 3-4 hours at 100°C as is the case with industrial pasta. The only way to produce spelt pasta is to make it by hand, with slow drying and

at low temperature.

The processing of spelt is special because the outer casings are not easily separated from the grain. It undergoes two processes: peeling and pearling. The peeling step consists in separating the outer shells from the inside. With peeled spelt, whole wheat flour can be made directly by grinding it. In this version it retains a lot of fiber because the outer shell is not completely detached. The second step, pearling, is very similar to that of rice: all the outer shell is carefully removed and the grain is almost identical to a grain of wheat. The grinding of these causes spelt flour to be created.

To make excellent spelt pasta, therefore, a rather complex process is needed, which only the best pasta artisans can carry out. Take a look at the spelt pasta for sale online on this page, it's the best in Italy!