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Sourdough pasta, or as we coined it ‘Pasta Fermentata™’, was born out of my passion, dedication and knowledge for baking traditional sourdough bread over the past 22 years. The common thread is that both of these foods are made from gluten-containing grains. Our ancestors predominantly consumed these grains only after they were naturally fermented with a sourdough culture. Modern ‘yeast only breads’ have replaced this tradition, and furthermore these gluten-containing grains are now in many none-traditional modern foods.

Consequently, this has led to many modern gastrointestinal ailments, food allergies, gluten sensitivities, colitis, Crohn’s diseases, and Celiac Disease.  These are all health problems stemming from not observing how nature intended these gluten-containing cereal crop foods to be eaten. The mandatory practice of sourdough fermentation our ancestors relied on has largely fallen to the wayside. Our mission has been to backtrack and revive this ancient knowledge. Extensive research as well as devotion to this cause has ultimately matured into this extraordinary product of ‘Pasta Fermentata™’. The ‘One and Only’ pasta made with a natural sourdough bacterial culture.

Sourdough pasta has all of the beneficial characteristics of any naturally fermented food like sauerkraut, kombucha tea, kefir, fermented vegetables, etc. Bacterial cultures play a crucial role in food production, by converting raw, hard to digest, gluten-containing grains into nutritious life-sustaining beneficial foods. In this way, sourdough is the classic example of a functional food.  It breaks apart the bonds that hold together the proteins (gluten) in these cereal grains. Lactic acid bacteria together with specific enzymes break the molecular bonds of the proteins (glutenin and gliadin), splitting them into simple amino acids that our digestive systems can easily assimilate. We have tailored our sourdough culture to precisely accomplish this feat.

Benefits Include:

Increases the availability of nutrients

Promotes the growth of friendly intestinal bacteria

Aids with digestions

Support immune function

Increase the availability of B vitamins (folic acid)

Increase the digestive enzymes

Breakup of the molecular gluten bond of glutenin and gliadin

Lactic acid keeps harmful bacteria in check

If we want to keep eating and enjoying these gluten-containing grains, it is mandatory that we include a sourdough fermentation process in preparing them prior to consumption. Not only is this important on an individual level, but also for our planetary survival, since these grains provide up to 50% of the world’s food intake. We cannot afford or risk losing these cereal crops. It is not the grains that are at fault, but under-preparing them before we consume them.

Silvio Lettrari, Owner Kaslo Sourdough

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