Spelt is an autumn-winter cereal that easily adapts to poor soils.
Apart from the products produced by Pietro Massi, other specialties produced with 100% Farro Monococco are available on the market. In the majority of cases, however, it is only used to make short pasta. Pietro Massi, on the other hand, also produces long-pasta products based on 100% Monococco Farro.
Compared to other wheat varieties, Monococco farro is characterised by:
- a low gluten content
- a large number of antioxidants
- a higher protein value than that of other grains
- high levels of micro elements (magnesium, iron, zinc, potassium, etc.)
- low levels of saturated fatty acids
- the presence of yellow pigments
- a high vitamin E content
As is the case for all the cereals used in our range of products, the Pietro Massi cold processing method ensures that all the nutritional elements contained in Monococco spelt remain unharmed, protected and carefully preserved.
The complicated processing of spelt
In general, the difficulty in producing spelt-based pasta lies in the fact that spelt has a low water retention capacity compared to semolina and is therefore difficult to process. Moreover, these rheological characteristics make it particularly sticky and not very cohesive. Another difficulty when using it for long pasta is that it does not cook well and breaks easily, because the lack of gluten, which is what usually gives elasticity to the dough, means that it very fragile.