We make this delicious fusilli with organic semolina (durum wheat flour) and organic Kernza, a perennial relative of wheat. Unlike most grains, which are annual, Kernza doesn’t need much tilling, cutting down on greenhouse gas emissions from tractors. The plant’s deep root system prevents erosion, builds soil and improves water quality. Best of all, the grains have a warm, nutty flavor—just right for pasta.
