Courtesy of Maryse Chevriere
As the line blurs between “health” food and “regular” food (isn’t it cool to eat healthy these days?), producers are on the lookout for the next great thing. Einkorn is one such example. An ancient grain, first grown by man over 12,000 years ago, einkorn has nearly been forgotten due to its low yield and other characteristics that make it unsuitable for mass-processing. However, this grain is a nutritional powerhouse that I think will give the other whole wheat, spelt, or farro pastas on the market a run for their money.
Compared side by side with generic whole wheat pasta, einkorn pasta is a richer source of protein, fiber, and a variety of vitamins and minerals like thiamin and lutein than both whole wheat and regular pastas. Like whole-wheat pasta, it has both the bran and germ, resulting in higher fiber count. And many know that more fiber and less processing means a lower glycemic index, which is better for us and and our waistlines.
We will let the facts speak for themselves, but in order to properly compare the two pastas yourself -- by tasting -- you can do as I did, and take the pasta to the kitchen. Pair the Einkorn pasta with something simple, like butter and Parmigiano Reggiano or a parsley-walnut pesto. Or you can choose a chunky sauce to complement the chewy noodles, like the Tomato Vegetable Sauce with Sausage. Whole wheat pasta is a versatile alternative to "regular" pasta. It goes well in cold vegetable pasta salads, sesame noodle salads, or with a Creamy Goat Cheese Sauce with Beets and Beet Greens.
Jovial Whole-Grain Einkorn Pasta
Bionaturae Whole Durum Wheat Pasta