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Introducing the newest addition to Agrozimi’s spelt pasta line, twisted striftária! Similar to Italian casarecce, striftária are a popular shape that everyone loves. They are made with spelt flour (called triticum spelta or dinkel in some countries) and the fresh spring water from the northern Greek village of Arávissos, where Agrozimi has been based for three generations. 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.
Spelt pasta has a full flavor with nutty notes and a rough texture that holds sauce beautifully. A long-ago ancestor of today’s commercial wheat, spelt 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.
We love spelt striftaria as a tasty and nutritious alternative to our usual pasta nights, as a tasty main course and the perfect base for favorite vegan dishes. Looking for a recipe for your spelt striftaria? You’ll find one on the inside of the label or simply toss your cooked pasta with one of Elli & Manos’ Greek Flavor Bursts. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs. While there is a suggested cooking time on the pack, try it for yourself and cook to taste, especially if you like your pasta “al dente”.
Looking for recipes? Head to our blog to see all of our Agrozimi recipes. Be sure to subscribe to get our latest news, recipes, and subscriber-only special offers!
Ingredients: Spelt flour.
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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.Read Their Story