Ancient Grains Shells
Nutty and hearty, and the highest-protein pasta in our range — a shell built to scoop up whatever you put with it, from a light olive oil dressing to a proper baked shells dish.
Made from stoneground spelt — an ancient grain grown for what it gives you, not how fast it grows — long-fermented before it's slow air-dried. Spelt naturally carries more protein than standard durum wheat, and the fermentation process unlocks even more of it, along with minerals the grain would otherwise keep locked away. Made right here in Brookvale on Sydney's Northern Beaches, so it's mixed, fermented and dried locally, not shipped in from overseas.
Taste & texture
- Distinctly nutty, earthy flavour — more pronounced than the durum wheat shapes in the range, closer to a wholegrain bread than standard pasta
- Hearty, slightly denser bite that holds up well in baked dishes and heartier sauces
- Shell shape scoops up chunky sauces, roasted veg, or a simple oil and herb dressing
- Highest protein and fibre content in the range, thanks to the spelt grain itself
- Cooks up a deeper golden-brown colour, reflecting the wholegrain spelt
- Sits lighter — long fermentation breaks down gluten before it hits your gut
