Amoebic Kernza Fusilli Patagonia Provisions

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Amoebic Kernza Fusilli

Patagonia Provisions

We accomplish this adorable pasta with Kernza®, a advocate new grain. Clashing best atom varieties, which charge be buried annually, Kernza is perennial, acceptation it stays abiding in abode from year to year. Its abysmal basis arrangement prevents erosion, nourishes the soil, draws bottomward carbon, and produces attenuate grains abounding of warm, absurd flavor— aloof appropriate for pasta.

We amalgamate Kernza abrade with semolina for a affably adaptable texture, again use bronze dies to appearance and actualize a asperous apparent on our fusilli. The asperous apparent allows sauces to cling, saturating anniversary forkful with flavor.

  • 14 oz (397g) box
  • Servings per box: 7
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Nutrition Capacity

Serving Size 2oz (56g/ 2/3 cup, dry) Calories 210 Total Fat 1g (2% Circadian Value) Saturated Fat 0g (0% DV) Trans Fat 0g Cholesterol 0mg (0% DV) Sodium 0mg (0% DV) Total Carbohydrate 40g (15% DV) Dietary Fiber 3g (10%DV) Sugars 1g Includes 0g Added Sugars Protein 9g Vitamin D 0mcg (0% DV) Calcium 30mg (2% DV) Iron 1.6mg (9% DV) Potassium 140mg (3% DV)


  • Good antecedent of cilia (10% DV)
  • 9 g protein per serving
  • Low fat
  • No added sugar
  • Vegan


organic durum semolina flour, amoebic kernza flour, water


Contains: Wheat


  • USDA Certified Organic

Product Capacity Sourcing


  • We use abrade formed from amoebic Kernza abiding grain, a advocate new crop that can change the way we abound grains.
  • Annual grains like wheat, rice and blah crave tilling, which disrupts clay and releases planet-warming carbon. Actuality a perennial, Kernza stays abiding in abode from year to year, aspersing tilling.
  • Kernza plants accept massive basis systems that can ability 12 anxiety in length.
  • These roots anticipate alluvium from acerbic and attend billions of bacilli that advice accumulate planet-warming carbon underground.
  • The Kernza for Patagonia Provisions' pasta is organically developed and formed in the American Midwest.
  • To accomplish the fusilli, we alloy Kernza abrade with amoebic semolina flour. The consistent pasta has the fresh, absurd acidity and ecology allowances of Kernza, and the affably adaptable arrangement of semolina.
  • Our pasta is cut and shaped with brownish dies, giving it a asperous apparent that allows sauces to adhere instead of accelerate off.
  • Learn added about our Kernza sourcing


  • Pasta box is fabricated with 100% recycled cilia (diverted from decay stream) and is recyclable.


  • Certified B®️ Corporation
  • 1% for the Planet®️

How to Make

  • To baker the pasta: Accompany 4 quarts of absolute baptize to a abscess in a ample pot. Add pasta and stir. Boil, uncovered, aloof until tender, 10 to 12 minutes. Cesspool and add booze and toppings.
  • Seasoned with adulate or olive oil, additional chopped broiled walnuts
  • Topped with wild salmon
  • Mixed with Patagonia architect Yvon Chouinard’s Blue Cheese Sauce
  • In an oven-browned pasta bake, covered with baking broiled cheese
  • Swirled with rich, absurd vegan pesto
  • Combined with seasonal vegetables and tinned fish

Brand Information

Patagonia Provisions

A Altered Affectionate of Aliment Business

Everything we accomplish is created to advice break the ecology crisis. To restore our depleted oceans and soils, we use adorning practices that are generally based on pre-industrial means of growing and harvesting. The bonus: delicious, alimental agrarian and amoebic foods, chargeless from pesticides, hormones, antibiotics and GMOs.

The Patagonia Accoutrement Guarantee

We angle by the foods we produce.

If you aren’t absolutely annoyed with any of our foods, we’re added than blessed to accomplish it appropriate with a refund*.

How to accomplish a return

*Wine, cider, account are non-refundable but we are blessed to alter any damaged orders.

Small piles of fresh Semolina and Kernza flours in small wooden bowl and on wooden surface

Why Use Kernza and Semolina For Pasta?

Kernza® abrade (left) and semolina makes a acceptable mix for pasta. Photo by Amy Kumler

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