September 03rd, 2025

Why I Finally Enjoy Pasta Again – and Why Organic Makes Sense
Back in the 60s and 70s, pasta wasn’t exactly a joy for me. At home, we often had spaghetti straight out of a can. It was quick, affordable and at that time even considered something new and exciting. For me, though, it was awful – that canned taste is still vivid in my memory and my stomach never agreed with it.
Maybe that’s why I avoided pasta for so many years. Until I discovered 100% organic wholegrain buckwheat pasta. And it completely changed my view. These noodles are light, easy to digest, satisfying, and give steady energy without weighing me down. From a health perspective, it makes sense: buckwheat is gluten-free, high in fiber, rich in minerals like magnesium and zinc – and far more nourishing than heavily processed pasta.
The way I prepare it is simple: fresh organic vegetables, quickly steamed or sautéed, good olive oil, real salt and freshly ground pepper. Nothing more is needed. And yes, quality matters: unprocessed sea salt or rock salt instead of refined table salt; organic vegetables instead of sprayed ones – the difference in taste is remarkable and it feels better for the body too.
For me, this isn’t about complicated diets or spending more money. It’s about making conscious choices and keeping things simple. Health is something you can’t outsource – you have to take it into your own hands. And when you do, it doesn’t have to feel like sacrifice. It can be a source of joy.

---