Einkorn is the original species of wheat, first domesticated in Neolithic times. Otzi, the Bronze Age man found perfectly preserved in a glacier in the Italian Alps in 1991, ate einkorn for his last meal. Einkorn wheat provides a low yield per acre and the type of gluten (wheat protein) it contains is not good for making bread. So as newer types of wheat came about, Einkorn was discarded.
Fast forward to today. Jovial Foods is producing pasta products from einkorn wheat. This rustic, hardy variety does not need herbicides or fertilizers to grow, and the low yield per acre makes it suitable for small-scale organic farms. Jovial works with organic farmers in Italy and Europe to produce 100% certified organic einkorn. Even the packaging is 80% recycled cardboard.
Even die-hard white pasta fans who ate the two dishes admitted the pasta was excellent!
Spaghetti and other pasta shapes are available as Whole Grain Einkorn Pasta and White Einkorn Pasta. The white variety simply has more of the outer hull removed to produce a creamy-looking product with half the fiber of the whole grain pasta. Both have 200 calories in a 2 ounce serving (uncooked), with 1.5 grams of fat, no saturated fat, cholesterol or sodium.
We tried the whole grain fusilli in a pasta salad and found the taste nutty and pleasant and the mouth feel excellent—not soft or gummy as happens with some whole grain pasta brands. Even the next day the einkorn pasta had maintained its texture. We used the whole grain spaghetti for an oil and garlic hot dish and again were pleased with the results. The next day, leftovers were of good quality once again. Even die-hard white pasta fans who ate the two dishes admitted the pasta was excellent!