ORGANIC SORGHUM PASTA, Fusilli
Hurry up! Sales Ends In
Botanical Name: sorghum bicolor
Ingredients: organic wholegrain sorghum
Country of Origin: Bolivia
Production: Sorghum is à very nutritious grain, originating from Africa, it is now cultivated widely in tropical and subtropical regions.
Qualities: Sorghum contains almost as much carbohydrates as wheat, corn, or rice, but has a significantly higher amount of fiber, along with high levels of unsaturated fats, protein, and minerals like phosphorus, potassium, calcium, copper, and iron. High concentrations of carbohydrates, essential minerals, and antioxidants, and the complete absence of gluten, make Sorghum an excellent source of nutrition.
Common Use: sorghum pasta offers a wheat-free and tasty alternative to traditional durum flour pasta with similar taste and texture but with added nutritional density and fiber content.
How to cook: fill a large stockpot with water and bring to a boil, add a pinch of salt and desired amount of pasta and return to a rolling boil, cook for 10 minutes or until desired texture. Separate the pasta gently with a fork during cooking to prevent clumping. Remove from heat and drain in a large colander over the sink or you can save the cooking water for later use as soup stock.
Storage: keeps well in a sealed container in a cool, dry, and dark location.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
Thank you for submitting a review!
Your input is very much appreciated. Share it with your friends so they can enjoy it too!
We discovered this wheat pasta during the shortages of the Covid crisis. A delectable find: an intriguing flavor, unlike bland white conventional macaroni. Best al dente. We use 2 recipes: see the "Blistered broccoli, walnut & mint pasta" in the recent NYT recipes. And then "Pasta al Miso" made with butter, parmesan, and miso paste, topped with Bonita flakes and crispy wakame (seaweed).