Pasta of Petkus

60,00 kr.

Pasta of Petkus is extremely nutrient dense and has a deep, rich, and malty taste. #stoneground

You’re welcome to pre-order as many bags as you like. Order before 14:00 if you want to pick Petkus up from noon the day after.

The Pasta

If we had to pick a grain that could save us all, it would probably be rye. And Petkus, as a representative rye variety, makes a strong case for this. The third-wave pasta we make from this weed-suppressing, antioxidant packed, nutrient bomb is a tasty health investment that strokes most human tummies the right way.

Pasta of Petkus has a deep, rich, and malty taste.

The core ingredients.
Local organic Petkus grain, slowly cold milled to preserve its essence — the nutrients.
Water.
No free rides.
No strange numbers.

The Grain

The Petkus grain is a gem. Not only is it low in gluten and rich in flavor, but it also contains high levels of antioxidants, minerals, vitamin E, calcium, iron, and potassium. And although it can’t yield as many kilos per acres as its more commonly grown cousins, it is worth the extra effort because of its smooth taste and because it doesn’t get affected, like other rye varieties, by the common toxic ergot fungus.

The seed and plant breeder responsible for this exquisite rye variety is Ferdinand von Lochow III (1849-1924). To understand why Ferdinand deserves some fireworks, one needs to grasp how he created a rye variety that could withstand the harshest winters, sandy soil, and poor annual rainfall. He did it the old-fashioned way, organically, long before any GMO. And the result was a sturdy variety because it also knew how to adapt, sustain and thrive in kinder soil and climates.

The first Petkus variety was a winter variety, but later on, Ferdinand also developed a successful summer Petkus, which we, at Jazzed, are using in our repertoire today.

Ferdinand von Lochow was so good at what he did that during the 1930s, 90% of all German rye and approximately half of the world’s rye harvest came of Ferdinand’s breeding work.

Ferdinand named the Petkus rye after the place, a manor, where he lived and worked in Brandenburg, Germany.

The Farmer & Miller

Our Petkus variety is grown, harvested and milled by Kristian Andersen, at Kragegaarden on Fyn. Kristian became a a certified organic farmer in 1987, and practices regenerative farming principles with cover crops, crop rotation and (up until 2020) integrated livestock.

He is an equally crafted stone miller. The grains are slowly cold milled on demand. Most of the kernel, including the germ, is kept, which gives his flour a shorter shelf life. The tradeoff is a tastier and more nutrient dense product of extremely high quality.

Kragegaarden is partly powered by locally generated electricity from the farm’s own windmill.

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