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FiberAL | Nutrino

Two lines, endless possibilities

Powering Natural Nutrition from the Farm

Discover how good wheat can be

GoodWheat™ is a line of non-GMO proprietary wheat varieties, all naturally high in nutrients with incredible taste and texture.

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Field of GoodWheat
Green GoodWheat
Field of Green GoodWheat

GoodWheat™ Fiberal

Our GoodWheat™ Fiberal has up to 5x + the dietary fiber of traditional wheat with a special fiber that lowers glycemic response.

GoodWheat Fiberal Image

✓ Rich in fiber (5x compared to traditional wheat)
✓ Low glycemic index
✓ Source of protein
✓ No sacrifice on taste or texture

GoodWheat™ Nutrino

Our GoodWheat™ Nutrino is crafted to be nutrient dense with high fiber, less gluten, more protein all for few calories than traditional wheat.

GoodWheat Nutrino Image

✓ Reduced calorie (30% less than traditional wheat)
✓ Rich in fiber (5x higher than traditional wheat)
✓ Reduced gluten
✓ No sacrifice on taste or texture  

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Fettuccine Made with Three Farm Daughters Powered by GoodWheat
Cake made with GoodWheat
Crackers made with GoodWheat


Pesto Sauce

1/4 cup walnuts, toasted
1/4 cup pignolis (pine nuts), lightly toasted
2 tablespoons chopped garlic (7 cloves)
5 cups fresh basil leaves, packed
1 1/2 cups good olive oil
1 cup freshly grated Pecorino Romano (can substitute with parmesan if needed)
Salt and pepper to taste 

1. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves and pulse lightly.
2. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Add salt and pepper to taste.
3. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top to prevent the basil from browning. 

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1⁄4 cup extra-virgin olive oil
2 whole carrots peeled, not cut
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
Sprinkle of dried thyme
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Salt and pepper to taste

1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Add carrots. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil, carrots and chile (if using). Add salt and pepper to taste.

Alfredo Sauce

1/2 cup (1 stick) salted butter
1 block (8 oz) cream cheese, cut into chunks
1 cup mozzarella, shredded
1 1/2 teaspoons garlic powder
1 cup heavy whipping cream
1 tsp chicken bouillon
1/4 cup pecorino Romano cheese, grated
Salt and pepper to taste

1. Melt butter in a saucepan medium-low heat. Once melted, reduce the heat and add in the cream cheese and garlic powder. Stir with a whisk until mostly smooth and mixed together.
2. Add the mozzarella cheese, whipping cream and the bouillon. Add 1 C of water. Keep over low heat until cheese is melted and incorporated.
3. Stir in the Romano cheese, salt & pepper. Let simmer for 5-10 minutes until slightly thickened, stirring occasionally.
4. Take the pan off the heat and let it sit for about 5 minutes so it can thicken up. Serve over pasta noodles of choice. You can also add the cooked pasta noodles into the pan and mix it in with the noodles and then serve. 

Olive oil, garlic and Chili Image

1/2 cup extra-virgin olive oil
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
Grated cheese (optional)
Chopped parsley, for garnish

1. Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Immediately remove from heat.
2. Pour over your favorite cooked pasta, toss and enjoy. Add grated cheese if desired. Garnish with fresh parsley. 

1 medium yellow onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef chuck (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
1/3 cup tomato paste
1 bay leaf
1/2 tsp of freshly grated nutmeg
2 cups (or more) homemade chicken stock or low-sodium chicken broth
1 lb. fresh pappardelle, or dry fettuccine
2 oz. finely grated Parmesan (about ½ cup), plus more for serving

1. Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
2. Heat oil in a large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl. Drain fat, but leave any frond in the pan.
3. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add chopped vegetable mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
4. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
5. Pour stock into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should be slightly thickened and not too runny. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
6. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
7. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
8. Transfer pasta to a platter and top with more Parmesan.
Do Ahead of Time: Sauce can be made 4 days ahead. Cover and chill.

Carbonara Image

3 Tbsp. kosher salt, plus more
4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
3 oz. Parmesan
4 large egg yolks
2 large eggs
Freshly ground black pepper
4 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or fettuccine 

1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese. 


GoodWheat™ is a line of non-GMO proprietary wheat varieties, all naturally high in nutrients with incredible taste and texture
Our commitment: To provide healthier, delicious food & ingredients using a familiar grain that is loved around the world.
✓ High in fiber
✓ Reduced calorie
✓ Low glycemic index
✓ Tastes, bakes and cooks like traditional wheat  

Green wheat in a field
Green wheat image of Good Wheat
GoodWheat Field with workers
GoodWheat field
GoodWheat Field

Contact us for more information.