Crafted from our exhaustive research into natural fermentation processes, we have unlocked nature’s most ancient and fascinating food.
Fermented pastas have unique characteristics not found in conventional pastas: improved digestibility and nutrient absorption, superior flavour, and very fast cooking time — 5 or 6 minutes for al dente!
Pasta Fermentata is a revolutionary new culinary experience with exceptional flavour and superior texture.
All gluten-grains, like wheat, rye, spelt and Kamut®, must include a fermentation process which initiates the breakdown of the gluten in advance of human consumption.
It is not the grain’s fault, but the modern way these grains are under-prepared prior to human consumption – that makes the difference.
- Dairy Free
- Egg Free
- Salt Free
- Digestive Health Benefits
- Naturally Fermented
- Kootenay Made
Durum Semolina Flour, Organic Hemp Flour, Natural Spring Water, Natural Sourdough Culture, Extra Virgin Olive Oil
The heart of a good product is its ingredients. We detail here a few of the choices we’ve made to ensure you get the best possible pastas we can think of:
- We select high quality Canadian grains.
- We use top-notch Italian machinery and bronze plates.
- We siphon water from our natural spring in the heart of the Selkirk Mountains.
- We employ our signature sourdough culture — already used successfully for over 20 years in our sourdough breads.
Ninety-five percent of our ingredients are Canadian. We value supporting our Prairie farmers: our high quality durum semolina grain is grown in the hot, dry climate in Southern Saskatchewan and Manitoba.