grain
is what it all starts with. From the moment it arrives at our mill, each kernel carries the full story of the field — the bran, the germ, the natural oils, the quiet strength of the whole grain. We keep that story intact.
Through slow, traditional stone milling, the grain is gently ground between natural stone wheels at low temperatures. Nothing overheats, nothing is stripped away. The nutrients, flavour, and aroma remain exactly where they belong — within the flour itself.
From this freshly milled wholegrain flour, we create all our products with the same care and patience. Nothing removed. Nothing added. Just the complete grain, thoughtfully transformed into food that is hearty, nourishing, and full of life.
pasta
is what we are famous for
What makes truly great pasta? Not bleached flour. Not preservatives. Not mass production. At Knysna Grain Mill, we believe real food takes time. Our pasta is handmade and packed right here on our farm in Rheenendal — no additives, no shortcuts. Just honest ingredients and genuine care.
It may take a little longer. But real food always does.
~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.
