This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta
). Or try it in a pie with roasted veg. Our British-grown olive lentils
bring a fantastic peppery and earthy sweetness to the sauce.
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him
recipe is perfect for a weeknight meal.
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.
Making fresh gluten-free pasta from scratch couldn’t be easier with our pulse flours
, with or without a pasta machine.