Organic Spelt Penne

Stone-ground, bronze-drawn, and dried emmer wheat for up to twenty-four hours

Two ingredients, flour and water: the rest is done by the cereal and patience

The Farro Penne of the Monastery of Siloe

Spelt pasta (Triticum dicocum) organic, grown by monks on the monastery grounds, stone-ground, and crafted using artisanal methods: bronze-drawn and slowly dried at low temperatures for up to twenty-four hours. The label lists two ingredients: spelt flour and water. The color is amber and opaque, the surface is visibly rough—this is what holds the seasoning instead of letting it slide—and the flavor has the toasted, nutty notes typical of spelt, deeper than that of durum wheat. They cook in about eight minutes, a quick time that makes them convenient even on busy days.
 
 
 

The roots of this pasta sink between two slowly rotating stones

Stone milling is a process that changes the flour even before the dough. In industrial roller mills, the grain is opened and separated: the bran on one side, the germ on the other, the starch in the center—the germ in particular is removed because, being rich in fat, it shortens the flour's shelf life. Stone mills, on the other hand, process the entire grain at once, rotating slowly, resulting in a flour in which the germ remains inside, along with its lipids, vitamins, and the most aromatic part of the grain. It costs more in terms of yield and shelf life, which is why the industry has abandoned it; but it's the reason stone-ground pasta has a flavor unlike other types. Combined with slow, low-temperature drying—up to twenty-four hours, rather than the few hours required for high-temperature industrial cycles—it produces a pasta that truly retains the flavor of the grain from which it was born.
 
 
 

A ten-thousand-year-old cereal returned to the fields

Farro is the first grain cultivated by man: its cultivation dates back to the Neolithic period, over ten thousand years ago. Beginning in the twentieth century, with the modernization of agriculture that prioritized quantity over quality, it was gradually marginalized until it almost disappeared from Italian fields. Today, the monks of Siloam cultivate it on their land, along with the monastery's other ancient grains: not out of nostalgia, but because a grain less selectively selected for its yield brings something to the table that modern varieties have lost along the way.
 
 
 

Choosing Siloe Farro Penne means taking care of yourself

Farro is a balanced food, rich in B vitamins and minerals such as calcium, phosphorus, iron, and magnesium. This pasta contains 14,6 g of protein and a whopping 10,7 g of fiber per 100 g, remarkable values ​​derived from the stone-milling of the whole grain, while it is salt-free. Fiber contributes to a feeling of satiety and slows the absorption of sugars. However, be careful: farro is a wheat and contains gluten, so it is not suitable for those with celiac disease.
 
 
 

How to Best Use: Farro Penne

• WITH TOMATO SAUCES, WHERE THE ROUGHNESS WORKS: the bronze-drawn surface retains every drop — try them with the Organic Fresh Tomato Spicy Sauce of the same monastery and a thread of Siloe Extra Virgin Olive Oil raw.
• WITH MUSHROOMS AND THE FLAVOURS OF THE FOREST: the nutty flavour of spelt goes very well with mushrooms Fresh cardoncelli mushrooms and sauté it in a pan with garlic and parsley, using the filtered soaking water to bind the seasoning.
• IN COLD PASTA AND WITH LEGUMES: if cooked well, they are also excellent cold with vegetables and olives; or add them to a cream of Organic Shelled Chickpeas from Alta Valenrina, for a complete protein-rich single dish.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that organically farms the land around the monastery, in the province of Grosseto, reviving ancient and native varieties: emmer wheat, barley, Triticum turanicum durum wheat, black chickpeas, saffron, olives, and the Ciliegiolo grape. The grains are grown, milled, and processed into pasta following the entire supply chain.
 
 
 

Technical Data

• Ingredients: flour of SPELLED dicoccum (Triticum dicocum) from organic farming, water
• Grinding: to stone
• Drawing: to bronze
• Drying: slow, low temperature, up to 24 hours
• Cooking time: approximately 8 minutes

Allergens: contains GLUTEN.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1414,2 kJ / 338 kcal
• Fat: 2,4 g
• of which saturated: 0,4 g
• Carbohydrates: 70,2 g
• of which sugars: 6,8 g
• Fiber: 10,7 g
• Protein: 14,6 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from light and heat, and reseal the package tightly after opening. Stone-ground flour preserves the grain germ, which is rich in fat. Therefore, the pasta should be consumed by the indicated date and kept away from moisture, which would compromise its flavor.
 
 
 

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