£4.40
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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. |
Wholegrain rivet pasta has a superb texture and flavour, while the ridged rigatoni shape carries creamy or tomato sauces well.
Also known as cone or English wheat, rivet is closed related to the durum wheat most widely used for pasta. Both are of the Triticum turgidum species, descended from emmer.
This pasta is made in Hertfordshire from organic rivet grown by Mark Lea at Green Acres Farm in Shropshire.
Packed in a zero-plastic bag.
9 minutes, al dente.
Rivet (Wheat) Flour
For allergens see ingredients in bold
Typical values | Per 100g |
Energy | 1397kJ (330kcal) |
Fat |
0.8g |
of which saturates | 0.2g |
Carbohydrate | 64g |
of which sugars | 5.8g |
Fibre | 12g |
Protein | 11g |
Salt | 9mg |
Made in the UK from British-grown grains
Suitable for vegans and vegetarians
Collections: All Hodmedod & Guest Products , Guest producers: Nuts, Seaweed, Pasta, Oil & more... , New products from Hodmedod , Organic , Pasta - made by Carleschi from British-grown grains
Category: New , Organic , Pasta
Type: Pasta
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
Delicious
I love them. Have had them several times before, and I’m happy to eat them knowing where they have been grown, unlike the ones in the supermarkets and food shops, which come from outside the UK.
I love this apple syrup but not many shops stock it, so I was very pleased to find it at Hodmedods on their recent open day
I’ve got news for Hodmedod - this sourdough loaf won’t last long at all, it’s far too delicious for that. Our loaf was delivered around 9am this morning. It’s 7pm now and very little of it is left, I don't rate its chances of lasting beyond 9pm tonight. We love its texture and taste and it’s great toasted too. Can’t get enough of it and will be back for more.
Packs a punch of flavour. I use it to enrich stews, in place of stock etc.