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Everyday Flexitarian

Bill Cosby



“Best of All Grains”

The twelfth century healer St. Hildegard von Bingen wrote, “Spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful.” Numerous studies in Europe have confirmed what St. Hildegard believed, spelt is easier to digest than common wheat.

Known as a gentle grain, spelt is allergy friendly. Although it does contain gluten, it is very different from modern wheat's. Its highly water-soluble protein structure makes it easy to digest and can often be enjoyed by those sensitive to modern wheat. Exceptional 100% whole grain Eden Spelt Pasta with its impressive nutritional profile, superb flavor, and smooth texture, nourishes and satisfies.

Ancient Staple Revived

Spelt Triticum spelta is an ancient emmer wheat variety and distant relative of modern hybrid wheat. It was first grown about 9,000 years ago in the Fertile Crescent of the Middle East and northern Greece. In Italy it is known as farro grande, farricello, Zea, and siligo. In Germany it is known as dinkle. Spelt was the staple grain and bread wheat of Europe and the Middle East until it was displaced by contemporary wheat. It remains a significant food crop especially in Germany, Italy, Switzerland, Austria, and the Ardens region of Belgium.

Swiss immigrants are credited with bringing Spelt to eastern Ohio in the 1890s. Being less amenable to modern farming methods, it fell into disuse until being revived by U.S.A. organic farmers in the 1980s. Spelt has a strong hull that stubbornly clings to the grain and is difficult to clean with regular thrashing machines. The hull, however, is a great asset protecting the grain from insects and pollutants, while helping retain nutrients, moisture, and freshness during storage. Spelt requires very little nitrogen in the soil to grow well and naturally tends to choke out weeds, making it an ideal crop in organic agriculture.

Whole Grain Benefit

Whole grain is key to a healthy diet providing a broad range of nutrients in the exact proportions needed for good health and well-being. Whole grain has three main components: bran, germ, and endosperm – all are valuable sources of nutrients that are greatly reduced or lacking in refined grain. 100% whole grain Eden Spelt Pastas are made from the entire grain, not reassembled components. The four varieties are: • Spelt Spaghetti • Spelt Ribbons • Spelt Ziti Rigati, and • Spelt & Buckwheat Gemelli – a blend of 70% organic spelt and 30% organic buckwheat. They provide fiber, protein, iron, thiamin B1, niacin B3, magnesium, and zinc. They are very low sodium foods with no salt added.

Every action in making Eden pasta is designed to create the finest flavor and texture. Small batch, freshly milled U.S.A. family organic whole grain, purified water, artisan craftsmanship, and slow steam/air-drying are used. It is made at the Eden Organic Pasta Company, a Detroit landmark using traditional pasta making techniques and vintage Italian equipment daily since 1923. It was North America's first third-party certified organic food processing facility. All of the packages are reclosable, recycled and recyclable paperboard boxes, with a tasty recipe and photo from Eden’s kitchen printed on the back. pareve.

Udon Noodles

Special Offer

As a valued customer, receive 20% off Eden Organic Pasta. Simply enter the coupon code “JUNE2011” when prompted during checkout. Please extend this offer to friends and family.

Offer expires July 31, 2011.

Spelt Ziti Rigati with Green Peas

Serves 7 |  Prep. Time 10 min. |  Cook Time 0:20 min.

Udon with Olives

• 12 ounces Organic Eden Spelt Ziti Rigati
• 6 Tablespoons Eden Extra Virgin Olive Oil
• 1 medium onion, diced
• 1 large clove garlic, minced
• 1/2 teaspoon Eden Sea Salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon ground sage
• 28 ounces frozen green peas or shelled fresh peas
• 1 cup water or vegetable broth

Cook pasta per package directions. While pasta is cooking, heat the oil and sauté the onions about 5 minutes until golden. Add the garlic and sauté 1 minute. Add salt, pepper, sage, peas, and water. Bring to a boil, reduce flame and simmer about 5 to 7 minutes. If using fresh peas, cook about 12 minutes or until tender. Remove half of the peas and liquid, and puree in a blender until smooth. Combine the pureed peas with remaining whole peas. Mix thoroughly. When the pasta is done, remove, drain and serve with fresh pea mixture on top of each serving or mix the sauce together with the pasta and serve.

Nutritional Info Per serving
382 Calories, 14g Fat (33% calories from fat), 12g Protein, 53g Carbohydrate, 10g Fiber, 0mg Cholesterol, 271mg Sodium

Good Food Good Reason
Health and Happiness®