Beer Pasta

Pasta made with beer. Yes, really.

Tuscan ancient grain pasta where Italian craft beer replaces the spring water in the dough. Malt depth, yeasty bite, deeper color.

Stone-milled ancient Tuscan grains, drawn through bronze dies, slow-dried at low temperature. The only twist: beer in the dough, not water.

Why beer in the dough. The malt sugars caramelize during drying, deepening the wheat color and adding a quiet roasted sweetness. The natural carbonation gives the dough an extra-textured, slightly chewy bite.

Bronze die, slow dry. Industrial pasta is teflon-extruded and dried hot in a few hours. Bronze die gives the rough texture that holds sauce; low-temperature drying preserves nutrients and flavor.

WHY YOU'LL LOVE IT

• Italian craft beer instead of water in the dough
• Stone-milled, ancient Tuscan grain
• Bronze die for rough, sauce-grabbing surface
• Slow-dried at low temperature
• Genuinely different: a pasta with character, not a novelty

HOW TO ENJOY IT

• Cook 10 to 12 minutes in well-salted boiling water (1 L per 100 g)
• Pairs beautifully with hearty ragu, mushroom, or sausage sauces
• Try with brown butter and sage, or a pecorino + black pepper carbonara twist
• Excellent foundation for a stout-and-mushroom braise

SPECIFICATIONS

• Producer: Mulino Val d'Orcia, Tuscany, Italy
• Origin: Val d'Orcia, Tuscany (UNESCO area)
• Grain: Ancient Tuscan grain
• Ingredients: Organic ancient-grain wheat semolina*, Italian craft beer*. (*organic ingredient)
• Allergens: Wheat (gluten), barley (from beer). May contain traces of mustard.
• Certifications: Organic
• Net weight: 500 g (17.6 oz)
• Cook time: 10 to 12 minutes

🌱 Organic | 🌾 Bronze die | 🏺 Heritage grain | 🍺 Made with craft beer | 🇮🇹 Made in Tuscany

This information is for educational purposes only and is not intended as medical advice. Consult a qualified healthcare professional before making changes to your diet.

Terra Sacra Field Notes — Health Properties

• Heritage wheat profile. Ancient Tuscan grains have a different gluten structure than modern industrial wheat, often reported as easier to digest by people with mild wheat sensitivity (though not safe for celiac disease).
• Whole, stone-milled grain. Stone milling preserves the bran, germ, and natural aromatic compounds that high-speed steel roller milling destroys.
• Lower glycemic load. Slow-dried, bronze-die pasta combined with whole-grain semola tends toward a lower glycemic response than industrial refined pasta.
• Pesticide-free, glyphosate-free. Grown on certified organic land in the UNESCO Val d'Orcia, no synthetic inputs.
• Plant protein. Ancient grains are naturally protein-rich, contributing useful plant protein to a Mediterranean diet.