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Pastificio Carleschi make the best pasta we've eaten, using the stone-ground flour of carefully selected British-grown organic grains. The bronze die pasta is produced and dried at low temperatures to maintain the flavour and nutrition.

These wholegrain gigli rigati carry the subtle honey, honeycomb, chamomile, vanilla, cinnamon and white chocolate flavours of einkorn grain.

Ridged gigli rigati pasta are typical of Tuscany, the name meaning striped lilies. They carry sauce well and are superb with creamy vegetable sauces, especially leafy vegetables like cavolo nero.

Einkorn (Triticum monococcum subsp. monococcum) is the most ancient wheat domesticated by the first neolithic farmers. An almost-forgotten species of diploid wheat from the dawn of agriculture, it is very low yielding (the name means "one grain") but high in nutrition and flavour. It's ideal for cultivation in low-input farming systems and grows well in poor soils where other cereals struggle.

Packed in a plastic-free bag.

  • Cooking time

    8 minutes, al dente.

  • Ingredients

    Einkorn (gluten) Flour

    Allergy information

    For allergens see ingredients in bold

  • Typical values Per 100g
    Energy 1454kJ (344kcal)


    of which saturates 0.7g
    Carbohydrate 62.3g
    of which sugars 8.1g
    Fibre 9.0g
    Protein 12.9g
    Salt 30mg
  • Made in the UK from British-grown grains
    Suitable for vegans and vegetarians
    A source of iron, magnesium, phosphorous, zinc, niacin (vitamin B3), calcium, vitamin E