Bring 12,000 Year Old Pasta to Life: Einkorn from Jovial

imageAs a vegan mother of two vegan boys I am always looking for new ways to introduce B vitamins, and protein in to our diets.  We are a big pasta family and up until now purchase a wheat pasta at the grocery store from a well known company.  It is the least ropey we have found, since wheat pastas tend to be thick and taste like cardboard.

I was contacted by a rep for Jovial who offers Einkorn Pasta, made from a grain our Bronze Age ancestors would have eaten.  Sound odd? Sure, the name looks weird, and the pasta itself when dry has an oddly textured feel and a marbled look, but judge a pasta until you try it is my motto.

All I can say is yowwy! Yummy and Wow. As I said we are a family of pasta lovers, myself included at the top of the list.  It is seldom that I feel full or satisfied with my 2 ounces of pasta, but Einkorn is different.  I believe the texture is part of the appeal and appetite suppression.  Most wheat pastas as I said are ropey, and when cooked become slick, sauces slide off of them, they wind up getting quickly chewed (maybe not fully even) and sliding down the throat without a thought.

Einkorn pasta seems almost “barbed” the sauce gets stuck in all the texture and the hearty feel of the food requires you to sit and chew it.  I tried a few pieces without sauce to get an idea of whether or not I would enjoy my meal.  The pasta alone is very interesting with an earthy, grainy taste a bit outside of traditional “wheat”.  I would also say it has a “meaty” substance to it, unlike other pastas it comes across the same way a portabella mushroom does, its filling.  With a garlic pesto sauce and some tofu the taste was simply divine!

Disappointed that I may never be able to find Einkorn pasta once my sample ran out I slowly rationed it to myself, and hid it from my boys.  Nothing slips by my hubby who mentioned, “You know you can pick more up at Whole Foods, right?”

Well, that is just what I plan on doing.  Calorie wise Einkorn has the same as 2 ounces of regular wheat pasta, it has 9 grams of protein which is far better than most pastas on the market, here’s a chart of other comparisons:
imageThe First Ever™ Whole Grain Einkorn Pasta is made from the world’s most ancient wheat, first cultivated 12,000 years ago at the birth of agriculture. The resulting products are wholesome, nutritious and surprisingly delicious. Einkorn was lost in time when new varieties of wheat with much higher yields were created by natural and commercial hybridization. “Jovial had its official start in 2010, but was idealized for many years,” said Carla Bartolucci, co-founder of Jovial. “It is our dream to change the future of agriculture by creating consumer demand for the purest, most ancient varieties of food. Our sustainable economic model focuses on farming first and then considers the entire process all the way through to the shelf. We believe the purest food we are all seeking can only come from the purest seed.”
Jovial Whole Grain Einkorn Pasta is available in five varieties: Rigatoni, Penne Rigate, Fusilli,  Spaghetti and Linguine. The pastas range from $3.39-3.69 per 12 oz box and are available at retailers nationwide.
Ancient grains are inherently more nutritious than modern varieties. Einkorn is the most ancient wheat. It is more nutritious on many levels than modern organic wheat, and even outperforms other “superfoods” including the blueberry in its nutritional value.  Packed with protein, B vitamins and minerals, a meal with Einkorn pasta is very sustaining.
Einkorn Nutritional Highlights

  • High in Thiamin, essential dietary and trace minerals.
  • Good source of protein, dietary fiber and a number of B Vitamins.
  • Higher Oxygen Radical Absorbance Capacity (ORAC-antioxidant capacities) twice that of durum and bread wheat.
  • Higher content of tocotrienols than other species of wheat, a potent form of Vitamin E.
  • Lower percentage of nutrient loss during processing
  • One 2oz. serving contains as much of the antioxidant Lutein as a whole egg (which provides nutritional support to our eyes and skin).

Einkorn’s starch is so different from modern durum wheat, it does not crush during milling and does not absorb as much water during mixing, resulting in a superior finished pasta. Einkorn is innately rustic, with a hardy root system that overpowers weeds, eliminating the need for herbicides. It grows well without fertilization, making it ideally suitable to small-scale, organic agriculture.  Jovial works with a growing network of organic farmers in rural areas of Italy and other parts of Europe to grow 100% certified organic einkorn.
The First Ever™ trademark on Jovial products is the company’s guarantee of the purest Einkorn product and the purity commitment extends from “Seed to Shelf.”  Jovial Einkorn Pasta is packaged in a carton made from 80% recycled cardboard and is 100% recyclable. The window is certified 100% compostable, made from FSC certified wood pulp.
“We believe that the future of our food is a thing of the past,” said Bartolucci. “We were so excited to discover that a food from ancient history was preserved in time and could still be grown today.”

I received no compensation for this post, the opinions expressed are entirely my own and given freely.


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