Kamut: from grain to pasta, a food rich in benefits.

The Kamut is an ancient grain with important nutritional properties. It is an excellent ally for a healthy and natural diet: from flour to bread to pasta, which cannot be missing from our table. Kamut pasta is delicious and light, absolutely worth trying!

The origins of Kamut are very ancient: it is Khorasan wheat, scientifically named Triticum turgidum ss Truranicum, originally cultivated in Iran and later spread throughout Southern Europe. Kamut, in fact, is a registered trademark of an American company, which has become a common name. Thus, it usually refers to Khorasan wheat, simply indicating it as Kamut.

Kamut: from the ancient Egyptian word for grain

Kamut is the ancient Egyptian term for the word "grain". It is a cereal that adapts well to various climatic situations, which can be cultivated organically, without the use of pesticides or fertilizers, thanks to its particular resistance.

The history of this grain is very fascinating: it seems that an American pilot, in 1949, accidentally found 36 grains of an ancient wheat in an ancient Egyptian tomb, which had been used more than 4000 years prior, miraculously preserved until today. Well, today Kamut, or Khorasan wheat, is found on tables around the world thanks to the quality of its derivatives, particularly flour and pasta, which are rich in nutritional properties.

The Kamut, or Khorasan, is a natural grain, and therefore original despite the time it has undergone numerous hybridizations to make it resistant to pests and diseases, or to provide a higher yield. Kamut mainly comes from organic farming, given the plant's resistance to pest attacks and good yield, which does not require pesticides or chemical fertilizers to be cultivated. Kamut grain, with very large grains compared to regular wheat, contains gluten, so it is not suitable for those with celiac disease.

Kamut is used as flour for making pasta or baked goods, but can also be used in other ways. The grains can also be processed into flakes, perfect for breakfast or to enjoy with yogurt. Furthermore, the grains can be boiled, like barley or spelt, to prepare soups or cold or warm salads.

Khorasan wheat: nutritional properties

Khorasan wheat gives a slightly different flavor than traditional wheat to its derivatives. The consumption of this cereal has significantly increased lately not only for its eco-sustainable cultivation but also for its notable nutritional properties.

Khorasan wheat, or Kamut, is rich in Vitamin E, Selenium, Zinc, and Magnesium, elements with excellent antioxidant properties, useful in combating cellular aging, chronic fatigue, and lowering immunity. It helps control blood sugar: white flour has a high glycemic index of 85, while Kamut has a value of 45. Thus, diabetics can consume products made with Khorasan flour more safely than those with traditional white flour. It is helpful in keeping cholesterol in check: a study recorded a decrease in bad LDL cholesterol in subjects consuming products made with Khorasan flour compared to those consuming products made with traditional white flour. Moreover, Kamut contains good fats, such as Omega-6, which makes it an energetic food. It is filling: it has more calories than durum wheat flour, but is more digestible and avoids that heavy feeling after meals. Additionally, the presence of fibers makes Khorasan a food that promotes intestinal activity.

It is not a weight-loss food, but it is useful for weight control; it can confidently be defined as a valid alternative to classic pasta, like everything that is whole grain.

Kamut flour, for making many baked goods

Kamut flour is a valid substitute for traditional durum wheat flour for producing many baked goods such as crackers, breadsticks, cookies, snacks, cakes, and even gnocchi. It is often mixed with 00 flour from wheat. It is a flour that is highly valued in natural cuisine for its nutritional properties. Its caloric contribution is moderate: 100 grams of Kamut flour contains 342 calories, and contains amino acids, proteins, mineral salts such as magnesium, iron, phosphorus, potassium, zinc, selenium, and copper, as well as B and E vitamins.

Kamut flour should not be considered an alternative to wheat flour by those with celiac disease since it contains gluten but is more tolerable than wheat for those with mild food intolerances. A study by the International Food Allergy Association has confirmed that a certain number of subjects suffering from abdominal cramps, asthma, or spasms present with wheat do not experience these issues with products made from Kamut flour.

Kamut pasta: with Felicetti, Kamut at km 0

The Kamut pasta, delicious, nutritious, and digestible, is a fantastic alternative to traditional pasta! For a truly tasty first course, Kamut pasta is versatile: ideal for stir-fried dishes, in broth, or baked, the pasta cooks traditionally, and the final result will be overwhelming!

Kamut pasta is great for preparing light and fiber-rich recipes, also in vegetarian and vegan cuisine. A classic pairing is with legumes like fresh fava beans and chickpeas, or with vegetables like peppers, asparagus, and tomatoes. Another excellent combination can be achieved with other grains like quinoa, amaranth, buckwheat, or with legumes, spices, and seafood.

Kamut products usually come from North America, and are certainly not at km 0, but the Felicetti pasta factory is the licensee of the Kamut brand and produces many types of pasta based on this grain: directly to your home, with our fast and secure shipping! The Felicetti pasta factory produces Kamut pasta starting from organic farming, to maintain the organoleptic qualities of the product, without the use of pesticides and chemical fertilizers.

We prepare two exquisite recipes with Kamut pasta: Mediterranean Kamut spaghetti, and Kamut fusilli with Bronte pistachios!

Let's prepare Mediterranean Kamut spaghetti. You will need Kamut spaghetti, diced carrots, zucchini, bell peppers, celery, and leek, Taggiasca olives, mackerel fillets in oil, fresh herbs, oil, salt, and pepper. Heat the oil and sauté the vegetables. Season with salt and pepper. Boil the water and cook the Kamut spaghetti. Drain the mackerel fillets and break them into large pieces. Add them to the vegetables along with the olives and herbs. Drain the pasta and add it to the seasoning. Mix everything well, prepare the plates, and enjoy this delicious dish with a Mediterranean aroma!

Let's prepare Kamut fusilli with Bronte pistachios, a truly delicious aromatic recipe. To prepare them, you need Kamut fusilli, Bronte pistachios, Pecorino Romano cheese flakes, oil, salt, and pepper. While cooking the fusilli in boiling water, crush the pistachios and mix them with the oil. Drain the pasta and combine it with the seasoning. Adjust the pepper according to your taste, and add the Pecorino Romano flakes. It is a very simple recipe but rich in flavor: make it for your guests, they will be amazed!

Try these delicious recipes with Felicetti pasta, recommended by Spaghetti & Mandolino: an excellence that will stand out in every dish! And above all... Bon appetit!

Antonella Iannò