Spaghetti gets a nutritious upgrade with this traditionally made spelt pasta from Agrozimi. A long-ago ancestor of today’s commercial wheat, spelt ((triticum spelta, called dinkel in some countries) is more easily digested than common wheat, since its gluten has more water-soluble proteins, and spelt’s total protein content is up to 25% higher than most typical wheat varieties. Agrozimi produces all their pasta with a long and careful process - top-quality flour is kneaded with no added salt, shaped through bronze dies, and slowly air-dried at low temperatures for unmatched flavor and nutritional value. The long, naturally-dried strands are carefully hand-packed.
We chose Agrozimi for brothers Kostas and Yiorgos Martavaltzoglou’s love of tradition, while still daring to experiment with flavors and techniques. We were also impressed by their state-of-the-art facility and commitment to high-quality product standards, all that show in their exceptional pasta.
