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Posh pasta with spelt is best for diabetes

Sharpham Park, pioneers of growing organic spelt in the UK, have added to their spelt food range with Artisan Dry Spelt Pasta Collection. With a unique gluten structure that makes it easier to digest than wheat, spelt is a top super food – slowly releasing sugars and nutrients into the blood stream, making it a superb energy source for people with diabetes.

Produced on a traditional Italian pasta machine, the spelt pasta is made with Sharpham Park’s White Spelt Flour, which has been stone ground in the mill on the Sharpham Park farm. As a result of this process, the spelt pasta has a unique ridged surface and texture, which perfectly compliments and holds sauces in recipes. The pasta is then slowly air-dried for a minimum of 36 hours which helps maintain the nutritional qualities of the ingredients and the distinctive nutty taste of spelt, ensuring, a high quality pasta.

The new Artisan Dry Spelt Pasta Collection comes in 3 varieties: Campanelle, made using pasteurised free-range eggs; Conchiglie Tricolore, ribbed spelt pasta shells made with eggs, baby spinach and rich red beetroot to add colour and flavour to the pasta and Rigatoni Triclore, the same ingredients as Conchiglie Tricolore but with ribbed spelt pasta tubes.

Packs are £3.99 each (300g) from major supermarkets and www.sharphampark.com

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