Let's be Real !
What does it really require to produce top-notch, genuine, and tasty pasta? Must we bleach flour and incorporate various preservatives to extend its shelf life and make it more cost-effective? Is it purely about maximising profits and production, even at the expense of quality? What is our objective in all of this? What do we offer to the world?
These are questions that the food industry should be considering, but unfortunately, they are rarely addressed.
At the Grain Mill, we ask these questions and more! We aim to create real food. Real in the sense of excellent quality - not simply attractive packaging - but hearty and enriching for the body and spirit.
Our products fulfil all of these standards. Each package of pasta is handmade and packaged at our farm in Rheenendal. No mass production, no preservatives or additives, no fancy machinery. This is why it may sometimes take a bit longer, we appreciate your patience in advance :)
Pastamaker David
ancient grains...
The family of hulled wheats, also known as wild wheats, has always fascinated us.
Let us introduce them to you, one by one...
Spelt
Triticum spelta
Spelt was the first grain we started importing
from Europe. In Germany, it's highly cherished
for its health perks, championed by the remarkable Saint Hildegard von Bingen from the Middle Ages.
Packed with essential B Vitamins crucial for keeping your metabolism in check, spelt isn't just good for you—it's tasty too! With its nutty goodness and fantastic baking abilities, spelt is a wonderful swap for wheat in your favorite recipes.
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Gentle and nourishing
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Excellent baking properties
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Nutritious and delicious
Emmer
Triticum dicoccum
Emmer, the often overlooked member of the ancient grain family, a natural hybrid of Einkorn and goat grass, has 28 chromosomes and dates back to the Neolithic Age. Known as "The Pharaoh's Wheat," it was valued by ancient Romans and found in Egyptian tombs.
Emmer has lower gluten but more protein, fibre, zinc, magnesium, and carotenoids. Due to its nutty flavour and perfect texture it's perfect for pasta! Cook it for 50-60 minutes or soak overnight for quicker prep. Emmer is ideal for pilafs, risottos, salads, and sprouted bread. This fibre-rich grain is a great choice for pasta lovers.
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Einkorn`s next relative
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Rich in fibre and trace elements
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Superior for pasta-making!
Einkorn
Triticum monococcum
Did you know that einkorn wheat, an ancient grain
considered the OG of cultivated grains, has been around
since the Neolithic and Early Bronze Age in the Fertile Crescent? This little grain packs a punch with just 2 sets
of 7 chromosomes, compared to modern varieties with over 42 chromosomes, resulting in way less gluten.
While einkorn may not be as well-known as some other ancient grains, it's a total superfood that can be used in all kinds of baking. Plus, einkorn and its relatives have stayed true to their roots, avoiding hybridisation and keeping their authentic traits intact
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The first grain domesticated
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High protein, low carbs
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Suitable for those with gluten sensitivity
Let's travel back in time! Around 8,000 BC, our ancestors began collecting and eventually planting the delicious seeds of a grass known as Einkorn.
Food is not just
a Commodity,
Food is Life!
You are what you eat, at least to some extent. This statement conveys a good message, but it can also be taken too literally. Therefore, you are not solely defined by what you eat. However, you should be aware of the consequences of your food choices for both yourself and the environment.
In our civilized, highly developed world, society has gained a great deal of scientific knowledge. However, at the same time, much of the traditional cultural wisdom has been lost. We have become largely disconnected from our culture, our land, and our food. "Living healthy" has morphed into a lifestyle, a trend, and a status symbol that only the rich can afford. Every month, a new food trend emerges, and the majority follow along without truly understanding why. The commercialization of food has become incredibly pervasive.
This was not always the case. There was a time before the industrial revolution when all produce came from local farmers who loved their land and their animals. Growing food without the use of machinery, pesticides, and chemical fertilizers was common knowledge. It had been passed down over generations and allowed farmers to work on and with their land over centuries without exploiting it and only having a minimal impact on its ecosystems.
The future does not lie in giant food production industries, which only have their profit in mind, seeking maximum quantity at the cost of quality. It lies in small communities that create sustainable food production circuits. It lies in the people who choose to farm for the love of it, and not just for the yield.