Sourdough pasta isn’t just delicious; it’s also easier to digest and packed with benefits. During fermentation, lactic-acid bacteria and wild yeasts break down gluten and starches, enhancing protein digestibility and increasing soluble fibre. These microbes produce organic acids that lower the glycemic index and improve mineral absorption.
Benefits:
- Easier digestion thanks to reduced FODMAPs.
- Lower glycemic impact for steadier blood sugar.
- Improved bioavailability of minerals like iron and zinc.
- Prebiotic effect that supports a healthy gut microbiome.
Experience the tangy flavour and silky texture of sourdough pasta. Visit our shop to explore varieties like spaghetti, macaroni and radiatori made with natural fermentation.
