Italian

When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen started experimenting with our pulse and quinoa flours to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.

This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine.