Whole Grain Pasta Made From North Dakota Wheat
 ✖  |
The whole grain pasta developed by a North Dakota farm couple is different than commercial pastas on the market. It’s truly whole grain, grinding all the wheat’s parts - the bran, germ and endosperm - at the same time. By grinding the wheat with a stone mill and then running the pasta dough through a brass die, the result is a nutritious, tasty artisan pasta.
“We don’t sift out any of the nutrition,” says DeAnna Lozensky, who started Guardian Grains with her husband, Kelly, in 2021. She adds that the good nutrition starts with the good soil they have been building with regenerative practices on their Max, N.D., farm.
“We’ve been working with a science lab to create a nutritional label that is specific to our pasta,” she notes. Compared to other quality pastas on the market, Guardian Grains pasta has higher protein, magnesium, zinc and manganese. It’s also lower in calories and carbs, according to the lab.
The Lozenskys started their business selling wheat to consumers, bakeries and businesses that grind their own flour. To add more common pantry products (flour and pasta), they worked on a pilot project with Northern Crops Institute in Fargo to create pasta. Because the bran is used, it was challenging to get the process just right. Extruding the dough through a brass die leaves rougher edges, making it an artisan pasta that sauce sticks to especially well.
“When cooked, it’s a light color with flecks of bran, and it’s delicious,” Lozensky says.
The flour is ground, and the pasta is made at Tuttle Rural Innovation Center in Tuttle, N.D. where the Lozenskys rent space and hire a couple of people to create their products. The Lozenskys provide the cleaned wheat from their 2,600-acre crop farm that includes hard red spring wheat, heritage grains such as Einkorn and a French wheat variety, as well as milling oats, peas, flax, mustard and barley.
They sell stone-milled flour for $2/lb. and heritage grain flour for $3 to $4/lb. Pasta (macaroni, rotini and radiatore) sells for $13/lb. (or buy 3 lbs. and get one free).
“We’re just trying to offer better ingredients and better food for people with our natural approach to farming,” Lozensky says.
Contact: FARM SHOW Followup, Kelly and DeAnna Lozensky, 21905 13th St. SE, Max, N.D. 58759 (ph 701-833-5019; ndfarmgirl1@gmail.com; www.guardiangrains.com).
Click here to download page story appeared in.
Click here to read entire issue
Whole Grain Pasta Made From North Dakota Wheat The whole grain pasta developed by a North Dakota farm couple is different than commercial pastas on the market It’s truly whole grain grinding all the wheat’s parts - the bran germ and endosperm - at the same time By grinding the wheat with a stone mill and then running the pasta dough through a brass die the result is a nutritious tasty artisan pasta “We don’t sift out any of the nutrition ” says DeAnna Lozensky who started Guardian Grains with her husband Kelly in 2021 She adds that the good nutrition starts with the good soil they have been building with regenerative practices on their Max N D farm “We’ve been working with a science lab to create a nutritional label that is specific to our pasta ” she notes Compared to other quality pastas on the market Guardian Grains pasta has higher protein magnesium zinc and manganese It’s also lower in calories and carbs according to the lab The Lozenskys started their business selling wheat to consumers bakeries and businesses that grind their own flour To add more common pantry products flour and pasta they worked on a pilot project with Northern Crops Institute in Fargo to create pasta Because the bran is used it was challenging to get the process just right Extruding the dough through a brass die leaves rougher edges making it an artisan pasta that sauce sticks to especially well “When cooked it’s a light color with flecks of bran and it’s delicious ” Lozensky says The flour is ground and the pasta is made at Tuttle Rural Innovation Center in Tuttle N D where the Lozenskys rent space and hire a couple of people to create their products The Lozenskys provide the cleaned wheat from their 2 600-acre crop farm that includes hard red spring wheat heritage grains such as Einkorn and a French wheat variety as well as milling oats peas flax mustard and barley They sell stone-milled flour for $2/lb and heritage grain flour for $3 to $4/lb Pasta macaroni rotini and radiatore sells for $13/lb or buy 3 lbs and get one free “We’re just trying to offer better ingredients and better food for people with our natural approach to farming ” Lozensky says Contact: FARM SHOW Followup Kelly and DeAnna Lozensky 21905 13th St SE Max N D 58759 ph 701-833-5019; ndfarmgirl1@gmail com; www guardiangrains com
To read the rest of this story, download this issue below or click
here to register with your account number.
