ODYSSÉE D'ENGRAIN
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L'Odyssée d'engrain is first and foremost a beautiful story of a collective: that of farmers and consumers concerned about affirming their social role. Together, they decided to resurrect old varieties of wheat, naturally adapted to the constraints of the terroir, to transform them into tasty organic dry pasta. Cereals are now grown in the Hautes-Pyrénées, but also in the Gers and Haute-Garonne, on farms where polyculture is practised or where black pigs and cows also grow... About thirty tonnes of Poulard d'Auvergne wheat and small spelt grow in these fields each year, before passing under the millstones of mills that are part of this responsible approach. The fresh flours are then processed in the Cizos workshop, according to a traditional and simple recipe that only requires water! The L'Odyssée d'engrain cooperative offers four forms of low-temperature dried pasta: fusilli, gigli, shells and crest, which can be stored for a good year and require 3 to 5 minutes of cooking. These pasta products, which are produced some 50 kilometres from the land where their "seeds" are planted, also favour proximity for their marketing. They are mainly found in southwestern France.
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