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The California company ReGrained, founded by home-brewers Dan Kurzrock and Jordan Schwartz, salvages spent grains tossed away by breweries after producing beer. The lifelong buddies developed a process that upcycles the garbage, which is actually nutritious and loaded with fiber and protein. The company converts it into toasty flour they’ve named SuperGrain. ReGrained used the flour for a limited run of snack bars. Now, Kurzrock and Schwartz have partnered with California pasta maker, Semolina Artisanal Pasta, and recently rolled out a pasta blending their upcycled flour with durum semolina — Upcycled Strozzapreti with ReGrained SuperGrain. The strozzapreti (two tall strands scrolled together reminiscent of a cinnamon stick) is a fitting shape because it has been long crafted in Italy with various flours, even potatoes and stale bread. The color of barley, the starch has a mild nutty flavor and rugged texture that sauce clings to. With three times the fiber as other whole-grain pastas, the hearty strands will turn a simple pasta dish into something more intriguing — and beneficial for your health and the planet (three 16-ounce boxes, $29.95). To order, go to regrained.com.



Ann Trieger Kurland can be reached at anntrieger@gmail.com.