Pasta with chanterelles – Pasta Kingdom

Chanterelle pasta

From Danish Bornholm comes this natural delicacy pasta, made from a locally grown special kind of flour.
Handcrafted and has received international attention and awards.
When we at Aroniabutiken tried this for the first time, we were delighted and thought that we want to sell this, it is something completely different from ordinary pasta at Ica. We also like Pastariget’s history and that it is locally produced right through – Scandinavian small-scale production. Read more about Pastariget below.

“PastaKingdom’s pasta is twice as filling and rivals the best in the world. That’s because it has a higher protein content, which comes from lots of fresh eggs and from the local durum wheat, which has a very high protein content.” – Susanne Bloch (one of the founders of Pasta Kingdom).

Since 2009, Pastariget has been the only company in Denmark producing gourmet pasta made from Bornholm durum wheat. Durum is a type of grain normally only grown south of Rome, but which can grow on the sunny island of Bornholm thanks to the many hours of sunshine and warm ocean currents.
The spices used in the flavored pasta are also locally grown.

Ingredients:
58% Bornholm durum wheat flour, 20% Bornholm wheat flour, 20% Danish whole eggs, freeze-dried chanterelle, salt. Shelf life: 24 months from production date

Content: 230 g. Portions per pack: 4. Cooking time: 4 min.

About the company Pasta Kingdom

Pastariget consists of husband and wife Susanne Bloch and Finn Harild. Susanne, who moved to Bornholm, is the driving force behind the pasta production and Finn, who has lived on the farm for almost 40 years, is a farmer and runs the farm.

Frennegaard is actually the only place in Denmark where durum wheat is grown. Normally, the wheat variety is only grown south of Rome. But the many hours of sunshine and warm sea currents on Bornholm mean that it can be grown at northern latitudes.

The fact that Susanne and Finn met at all is thanks to a series of coincidences. When Susanne’s father was on his deathbed in 2006, he said that life is short and that it is important to realize your dreams in time. Susanne’s dream had always been to move to Bornholm, and it turned out that her dream included not only a new place to live, but also a husband and a new job.

Even as Susanne was visiting the island to look at houses, the miracle happened. Her daughter had her horse in training at Frennegård, and Finn came cycling past. Susanne knew instinctively that it was her future husband and so it was, although it would be 3 months before their paths crossed again and not long after that Susanne moved into Frennegård and began her new life as a farmer’s wife. The pasta factory was started in 2009.

Susanne had never worked with food before, but threw herself into the task. She researched the best pasta machines and made good contacts who helped with advice on producing the very best pasta.

Both pasta kings from Italy and chef Boris Koppel, who has previously received an honorary diploma from the Gastronomic Academy for his fresh pasta, contributed to the start-up. The Italians with getting the machines to work and Boris Koppel with finding the right mixing ratio of durum, eggs and water.

Susanne explains: “Afterwards, even the Italians realized that they had never tasted a better pasta. In the beginning, we only made classic plain pasta, but we gradually added more flavors. Basil, chili and saffron, wild garlic and cocoa, among others, and right now there are 17 different types of pasta, most with a matching pesto, but we also sell our own flour, all grown here at Frennegaard, honey from our own fields and delicious freeze-dried spices sold from our webshop and from our farm shop.”