Winter Squash / Pumpkin
The primary ingredient of Earth Angel Organic pasta is a homegrown blend of winter squash and pumpkin. Tender seedlings come to life in cold frames nurtured by the warmth of our Mother Earth while May night temperatures dip into the low 30’s in Montana’s Flathead Valley. We scrutinized squash and pumpkin varieties evaluating their texture, flavor, color, nutrient profile and ability to mature in our northern mountainous climate. Our local organic farmers deserve your applause for their productive efforts. We personally harvest about 300# of pumpkins and squash on less than 1/3 acre of land. It’s thrilling to witness the rapid development of the cucurbita- family throughout foliage, flowering, fruit-set and maturing vegetative production. Our squash/pumpkin blend is a very good source of Dietary Fiber and one of the richest sources of bioavailable carotenoids known; primarily beta- and alpha-carotene. Rich in Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Potassium, Copper and Manganese, you’ll also benefit from Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Thiamin, Niacin, Folate, Iron, Magnesium and Phosphorus.
Whole-grain brown rice flour
Health-promoting Brown Rice is easily digested. Concentrated in B vitamins considered calming to the nervous system, high in both fiber and magnesium; unrefined brown rice and its bran is valued by Eastern cultures. Rice bran, in addition to reducing blood-sugar levels, contains over 70 antioxidants credited for protecting against cellular damage. We’ve selected high protein brown rice varieties for use in our pasta.
Tapioca makes up for its lack of vitamin content by providing several minerals, the most prevalent being iron as well as calcium. Other important minerals, in lesser amounts, are magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. While the amount may be small, tapioca is a source of omega-3 and omega-6 fatty acids. Tapioca imparts a chewy texture to the pasta.
Made from the starch of dehydrated potatoes it imparts structure rather than protein, nutrients or fat to the table-ready product.
Underground aquifers adjacent to thousands of acres of National Lands – Glacier National Park and Bob Marshall Wilderness – supply us with pristine *tap water. Considered by many to be the purest and best tasting water you’ll find! *Standardized testing provided by State approved independent lab
Garfava Bean Flour
Ground from garbanzo and fava beans, this flour is high in protein, fiber and calcium. Combined proportionately with brown rice it forms a complete protein.
Olive oil has been trusted for safe healthful consumption for thousands of years. It compatibly maintains the critical omega 6 to omega 3 ratio and actually most of the fatty acids in olive oil are an omega-9 oil which is monounsaturated.
Naturally low-carb, flaxseeds contain abundant amounts of fiber. Two-thirds of the fiber in Golden Flaxseed is insoluble enabling it regulate a person’s digestive track; thus avoiding constipation. The other one-third (soluble) assists human heath by reducing serum cholesterol levels and regulating blood glucose levels. Flaxseed is high in protein, magnesium, iron, potassium and beneficial omega 3 fatty acids. Omega 3 values become more conservative in the cooking process. However, fiber and minerals values are retained.
Xanthan gum is a natural carbohydrate composed primarily of corn sugar. It provides the binding needed to give gluten-free foods proper elasticity to keeping them from crumbling. Individuals with corn allergies should avoid consuming this pasta.
Cornmeal is a good source of fiber, riboflavin, niacin, folate, iron and thiamin. Combining lime with cornmeal, as we do in our lime green chili pasta, increases the absorption of niacin. Individuals with corn allergies should avoid consuming this pasta.