Teff is a species of lovegrass native to Africa that is cultivated for its edible seeds. It packs a nutritional punch and is high in iron. It has a nutty taste that will add dimension to your dish!
This single estate, family business is surrounded by fertile fields and is exposed to the sun and the breeze from the nearby mountains. They use sustainable production practices with low environmental impact and all of the seeds and grains used to obtain the different flours are of Piedmontese origin.
Unlike many other gluten free pastas, this one stays intact without breaking, crumbling or turning to mush. A long drying process at controlled low temperatures allow the pasta to maintain flavor, consistency and nutritive properties. It is rich in fiber and mineral salts and is non-GMO, vegan friendly, certified organic and gluten free.
Cooking Tips: Always cook pasta in a very large pot of salted water. If you don’t give it enough space to move it will stick together. The Italian’s say it should be as salty as the sea in order to flavour the pasta. After draining, add a bit of sauce to the noodles and stir. Save the olive oil for the final drizzle when ready to eat and not before! Otherwise, it will just coat the noodle and not allow your sauce to stick to the noodle.
Ideal Pairings: Use these pastas interchangeably with red sauce, meat sauce, white sauce, in seafood dishes, in salads, in soups…. break all the rules! Shhhh…. just don’t tell the Italians!
Datalini go well with creamy sauces but are most often found in soup
Ingredients: Corn Flour, 15% Teff Flour, Rice Flour