Kaslo Sourdough’s Pasta Fermantata is getting national recognition.
The first sourdough pasta created is now part of a study on it’s health benefits.
The business began the study last year with the University of Calgary and Dr. Jane Scheer – the Ministry of Agriculture will now be contributing $75,000 to the project.
Manager Heidi Lettrari says it consists of two experiments.
Their unique pasta can be found in Creston and Nelson at a variety of grocery stores.
The pasta was created about 5 years ago by the owners of Kaslo Sourdough, Silvio and Gabi Lettrari.
Silvio Lettrari says getting scientific proof for its positive health effects is exciting.
They hope to have results published in the spring.
Their sourdough pasta has won international awards for innovation.
