Wholesale Sourdough Spaghetti

Naturally Fermented – Rediscovering the Original Grain Through years of research into natural fermentation processes, Kaslo Sourdough Pasta has succeeded in reviving one of nature's oldest and most original foods. All gluten-containing grains – such as wheat, rye, or spelt – should be fermented before consumption. This process helps to naturally break down the gluten and makes the grain more digestible. The problem is not the grain itself, but the modern, shortened processing. Our fermented pasta returns to the roots – with more flavor, better digestibility, and original quality. Shelf life: up to 3 years (according to packaging).