Ancient Grains Macaroni

Creamy and subtle, made from Khorasan, a wheat so old it comes with its own legend about a smuggled Egyptian tomb kernel. It's a grain most of the country's never heard of, let alone cooked with.

Made from stoneground Khorasan wheat, long-fermented before it's slow air-dried, so the buttery, mellow character of the grain comes through rather than getting stripped out. More protein and fibre than standard macaroni, and made right here in Brookvale on Sydney's Northern Beaches, mixed, fermented and dried locally, not brought in from overseas.

Taste & texture

• Rich, buttery flavour with a subtle sweetness — more mellow than the other shapes in the range, less assertive than the spelt
• Silky, slightly creamy mouthfeel that pairs especially well with cheese sauces and simple butter-based dishes
• Firm tube holds its bite without going gluggy, even in a rich, creamy sauce
• Cooks up a warm golden colour, deeper than standard durum macaroni
• Sits lighter — long fermentation breaks down gluten before it hits your gut