Spelt Conchiglie is made with stoneground wholegrain spelt so that none of the amazing nutrional and health benefits of this grain are lost in the milling process. Not to degenerate any of the vitamins, they produce and dry pasta at low temperature. Spelt tastes of toasted almond, light brown walnut, toffee, caramel.

Spelt, a hulled wheat, has less gluten than bread wheat and a rich nutty flavor. The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe.

Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E.

Cooking Time, al dente

Contains Gluten.