Several years ago at the Fattoria we began to “work” on barley, and to benefit from its nutritional characteristics it was stoneground to obtain semi-wholegrain flour to “give the green light” for one of La Vialla’s types of pasta, the Barley and Durum Wheat Spaghetti (70% Barley and 30% Durum Wheat, both stoneground). This was the first step towards rediscovering ingredients that are considered as poor, but actually - even according to modern food science - are not “poor” at all! In fact barley is “rich” in Phosphorous, Magnesium, Potassium, insoluble plant fibre and, above all, soluble plant fibre such as beta-glucan. A growing number of people are aware that good health also begins at the table, and what was once simply the intuition of country traditions, is now confirmed by science. With all the good qualities mentioned so far, we almost forgot something: these Spaghetti with barley are also… delicious!!!!
Try them first simply with a little extra virgin olive oil (or even olive oil with chilli pepper) and then, for those who wish, with the famous “Pesto al Finocchietto”, tomato or bell pepper sauces, finished off with a drizzle of olive oil and a “sprinkling” of pecorino cheese.
Ingredients: 70% Barley, 30% Durum wheat, both stoneground.