Spelt flour, also known as “spelta,” was long known only in Swabia, a region in southern Germany. This area is famous for its rocky soils and harsh climate. However, since spelt is less demanding compared to traditional hard and soft wheat varieties, it proved ideal for cultivation there. Naturally, its yield is much lower than that of other types of grains.

Spelt flour is renowned as a natural remedy. Compared to other grains, it contains a perfectly balanced composition of nutrients. Due to its easy digestibility, it has been proven to aid in treating skin conditions as well as metabolic and digestive issues.

Pasta made from spelt flour tends to become stickier when boiled due to the wheat’s composition. For this reason, we recommend stirring frequently and adhering to the cooking time.