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.
Our Blogs
Is pasta ultra-processed? It depends how it’s made.
Ultra-processed food is everywhere in the conversation right now, but where does pasta actually sit? Not all pasta is the same, and how it is made matters more than the...
Is pasta ultra-processed? It depends how it’s made.
Ultra-processed food is everywhere in the conversation right now, but where does pasta actually sit? Not all pasta is the same, and how it is made matters more than the...
What is Einkorn? The oldest wheat still used today
What is einkorn wheat and why does it matter today? From the field to the pastificio, this article explores how einkorn behaves differently from modern wheat and why we have...
What is Einkorn? The oldest wheat still used today
What is einkorn wheat and why does it matter today? From the field to the pastificio, this article explores how einkorn behaves differently from modern wheat and why we have...
British Pizzoccheri. A story of mountains, soil and honest simplicity.
There are dishes that do more than feed you. They carry memories, they hold landscapes inside them and they quietly teach us how people once lived. Pizzoccheri belong to this...
British Pizzoccheri. A story of mountains, soil and honest simplicity.
There are dishes that do more than feed you. They carry memories, they hold landscapes inside them and they quietly teach us how people once lived. Pizzoccheri belong to this...
Buckwheat in Britain. The return of a humble grain.
Buckwheat is one of those ingredients that feels both ancient and new at the same time. Everyone has heard of it, very few have cooked with it, and almost no...
Buckwheat in Britain. The return of a humble grain.
Buckwheat is one of those ingredients that feels both ancient and new at the same time. Everyone has heard of it, very few have cooked with it, and almost no...
What does Organic really mean?
Every September, we pause and reflect on the word organic. It appears on fruit and vegetables, milk and meat, and on our pasta too. But it’s not just a label;...
What does Organic really mean?
Every September, we pause and reflect on the word organic. It appears on fruit and vegetables, milk and meat, and on our pasta too. But it’s not just a label;...
Why we make slow dried pasta – and why that’s a good thing.
If you’ve noticed our pasta takes longer to cook than usual, you’re not imagining things. But this isn’t a mistake, it’s a mark of quality. In fact, the longer cooking...
Why we make slow dried pasta – and why that’s a good thing.
If you’ve noticed our pasta takes longer to cook than usual, you’re not imagining things. But this isn’t a mistake, it’s a mark of quality. In fact, the longer cooking...