Bread and pasta might not sound like the most obvious combination, but one Maltese brand is bringing the two together in an unexpected way.Pasteca takes surplus bread from local artisanal bakeries and gives it a second life by turning it into flour, before combining it with ancient Sicilian grains to create pasta.The process starts within 24 hours of the bread being baked. Surplus loaves are collected from Local artisanal bakeries before being processed and transformed into what Pasteca calls its’ toasted “bread flour”.The result is a pasta with subtle roasted and nutty notes, while the naturally starch-rich surface helps sauces cling to it.And there’s a chance to try it for yourself this weekend.Pasteca will be soft launching at F’Casal Fornaro on 18th and 19th September, bringing its bread-based pasta to an event celebrating Qormi’s long-standing connection with bread, baking and Maltese food traditions.The concept is simple: instead of letting good bread go to waste, turn it into something completely new.According to Pasteca, each packet of pasta helps save approximately two slices of bread from ending up in a landfill.So, bread really can become pasta and Casal Fornaro is where you can taste it first.Tag someone you are going with•