ORGANIC EMMER MACARONI WHOLEGRAIN– 400 g
Soil Association Organic Certification
Halal Certification - Kosher Certification
The flour used to “Mythic Gaea” products, is made from organic Greek cereals. Organic farming is a cultivation method which completely avoids the use of synthetic fertilizers and pesticides, plant growth regulators and hormones.
The organic farmers rely on crop rotation (rotation crops for harvest), crop residues, fallow, manure and mechanical cultivation to control weeds.
Organic farming is often associated with practices, such as Fair Trade, reduced emissions of carbon dioxide and environmental management.
The production of flour and products derived therefrom takes place only in small certified organic manufacturing units. There producers implement only traditional recipes and production methods. In these small farms only organic raw materials treated and observe strictly the rules of modern food processing science.
Ingredients: Organic semolina triticum dicoccum, salt, water.
This product is made from organic Emmer wheat flour.
Emmer is probably the oldest cereal of this world and was the key component in the diet of ancient Greeks.
It features an undeniable nutritional value.
Emmer's (Zea) scientific name is “Triticum dicoccum” and although it externally looks similar to wheat, it has a different nutritional composition.
It shouldn’t however be confused with the German Dinkel or rye.
Emmer is highly nutritious and contains important nutrients, which make it superior to other cereals. It is two times richer in dietary fiber, in comparison with other wheat, a fact that makes it a good choice for people suffering from diabetes.
It is two times richer in protein and features a high content of the amino acid lysine and the vitamins A, B, C and E.
Lysine is that particular component of proteins that increases their digestibility, boosts the immune system and it’s a key element for the brain’s biochemical functioning.
1 cup macaroni
2 chicken cubes
1 onion grated on grater
10 glasses of water
2 tablespoons tomato paste
1/2 teaspoon paprika
3 sprigs parsley chopped
2 tablespoons olive oil
grated feta cheese
Put water in the pot, heat it, add the chicken cubes and the tomato paste and stir well until to dissolve them.
Add in the onion, the parsley and paprika.
After boiling, add the pasta, mix, lower the temperature and cook for 10-15 minutes.
Open the pot, add olive oil, boil a little longer to thicken the sauce.
Serve sprinkled with feta cheese or grated parmesan.
Macaroni with chicken and feta cheese
500 g macaroni
4 small chicken fillets cut into pieces
80 g grated feta cheese
freshly ground pepper
Cook the macaroni in boiling salted water and then strain.
Cut the chicken fillets into small pieces and cook with very little olive oil in a nonstick pan or 10 minutes in the grill of your oven.
In a pot, add the cooked chicken pieces, tomato sauce and pasta.
Mix well, sprinkle with salt and freshly ground pepper.
Serve on individual plates by adding above the crumbled feta