Grain and Pulses Series
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Is lentil pasta better than wheat pasta? A structural look at grain and pulses
A closer look at whether lentil pasta is truly “better” than wheat pasta, and why structure, not just ingredients, shapes how pasta cooks, carries sauce and behaves once eaten.
Is lentil pasta better than wheat pasta? A structural look at grain and pulses
A closer look at whether lentil pasta is truly “better” than wheat pasta, and why structure, not just ingredients, shapes how pasta cooks, carries sauce and behaves once eaten.
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Why combine spelt and pulses in pasta?
Grain and pulses have long worked together in European food culture. Here’s why we combine stone milled spelt and British grown pulses to build pasta with depth, structure and flavour.
Why combine spelt and pulses in pasta?
Grain and pulses have long worked together in European food culture. Here’s why we combine stone milled spelt and British grown pulses to build pasta with depth, structure and flavour.
The Fibre Series
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Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
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Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
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Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
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Why more fibre isn’t always better.
More fibre isn’t always better. Different wheat bran layers behave differently once milled, cooked and digested.
Why more fibre isn’t always better.
More fibre isn’t always better. Different wheat bran layers behave differently once milled, cooked and digested.
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Why slow-dried wholegrain pasta gives steady, lasting energy.
Pasta is not just carbohydrates. Its structure, drying temperature and grain composition change how starch is released and digested. Here’s why slow-dried wholegrain pasta delivers steadier energy.
Why slow-dried wholegrain pasta gives steady, lasting energy.
Pasta is not just carbohydrates. Its structure, drying temperature and grain composition change how starch is released and digested. Here’s why slow-dried wholegrain pasta delivers steadier energy.
Grain and Pulses Series
Is lentil pasta better than wheat pasta? A structural look at grain and pulses
A closer look at whether lentil pasta is truly “better” than wheat pasta, and why structure, not just ingredients, shapes how pasta cooks, carries sauce and behaves once eaten.
Is lentil pasta better than wheat pasta? A structural look at grain and pulses
A closer look at whether lentil pasta is truly “better” than wheat pasta, and why structure, not just ingredients, shapes how pasta cooks, carries sauce and behaves once eaten.
Why combine spelt and pulses in pasta?
Grain and pulses have long worked together in European food culture. Here’s why we combine stone milled spelt and British grown pulses to build pasta with depth, structure and flavour.
Why combine spelt and pulses in pasta?
Grain and pulses have long worked together in European food culture. Here’s why we combine stone milled spelt and British grown pulses to build pasta with depth, structure and flavour.