02/26/2026
Choosing sprouted spelt over wheat for homemade pasta is such a beautiful return to simplicity & nourishment 🌱✨
Spelt is an ancient grain, cultivated for thousands of years and cherished long before modern agricultural practices with wheat as a dominant crop became the norm. It was widely grown across Europe, especially in regions like Germany and parts of Italy, and was a staple in traditional peasant kitchens because of its resilience and rich nutrition.
When spelt is sprouted, the grain becomes nourishing in new ways, as sprouting helps break down phytic acid, making minerals like iron, magnesium, and zinc more bioavailable. It can also make the flour easier to digest, since the sprouting process begins breaking down some of the starches and proteins. Many people find sprouted spelt gentler on the gut compared to conventional wheat.
As for the flavour, spelt brings a subtle nutty richness and depth to pasta alongside a slightly heartier texture. Pairing beautifully with simple sauces, good olive oil, and fresh herbs.
Ancient grain. Deeper nourishment. Better flavour.
Sometimes the old ways really are the best ways!
See our Sprouted Spelt Pasta recipe on our blog & to shop all things organic sprouted, ancient grains!
