BIO MACCHERONCINI BARLEY PASTA 500 g

The organic Maccheroncini di Barley of the Oltresole company are produced in Italy with artisanal processing and bronze drawing. To give a rich and balanced flavor to the pasta, the barley is dried slowly and at a low temperature and no additives or preservatives are added. Oltresole short chain pasta is characterized by a low gluten index. Barley together with oats is one of the cereals with the lowest glycemic index. Barley is rich in protein, fiber, mineral salts (calcium, iron, phosphorus, potassium, magnesium, zinc and silicon) and vitamins (A1 B1 B2 B3 E). Among the mineral salts, phosphorus, which is fundamental for those who carry out an intellectual activity, prevails, moreover due to its characteristics, barley is a cereal with anti-diarrheal, emollient, diuretic and refreshing remineralizing properties. Oltresole's organic barley macaroni are available in a 350g pack. They go very well with excellent vegetables sautéed with aubergines, courgettes, peas, broccoli or peppers. Try them also with ricotta or vegetable sauces. They have a distinctive aroma and a strong flavor. Just season them with a little extra virgin olive oil and they can also be eaten cold. The consistency remains intact after only 7 minutes of cooking so it does not crumble and never becomes "sticky" PAIRING: The Organic Barley Macaroni go well with all kinds of excellent vegetables sautéed with aubergines, courgettes, peas, broccoli or peppers, also try them with ricotta or vegetable sauces. They have a characteristic scent and a strong flavor just season them with a little extra virgin olive oil and you can also consume them cold. nutritional point of view and has a low glycemic index. The pasta is tasty and pleasant and recalls the authenticity of the past. It helps the sense of satiety so in the end it also helps the figure and counteracts the problems related to the intestinal tract thanks to the fiber content. barley flour, however, does not have much gluten and does not rise well (the sugars present in it are not available to the yeasts) therefore it is difficult to ò be used to prepare breads or other baked doughs unless mixed with other flours. On the other hand, its use for the production of pasta is ideal. FUN FACT: barley flour was already used in ancient times in Salento. In general, not everyone could afford Senatore Cappelli flour or Saragolla flour, so in the humblest families they used to prepare pasta with much cheaper barley flour. Barley flour contains little gluten but has a very good supply of mineral salts (dandruff in particular), vitamins and fiber.