Description VARIETY: Spelt (triticum Spelta) TASTE: nutty, hearty, nutrient rich BEST PAIRED WITH: very versatile, from full-bodied sauces like a ragu to burnt butter emulsions FARMED BY: Ben Smith ORIGIN: Thornton Farm, Trangie, NSW PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried Our plastic free packaging is certified home compostable & commercially compostable so that it can be returned to nature after use. Ingredients Certified sustainable stoneground whole spelt flour, certified sustainable stoneground durum wheat flour, sourdough starter. Nutrition Information Sourdough PastaNutritional Information Servings per package: 5 Serving size: 80 g Avg QtyPer Serving Avg QtyPer 100g Energy 1184 kJ 1480 kJ Protein 13.9 g 17.4 g Fat, total 1.9 g 2.4 g – saturated 0.5 g 0.6 g Carbohydrate 49.8 g 62.3 g – sugars 2.4 g 3.0 g Sodium 2.2 mg 2.8 mg Fibre 3.4g 4.2g Related
