Pasta
Emmer & Fava Bean Sedani
Sorry, not available right now
| Pastificio Carleschi make the best pasta we've eaten, using the stone-ground flour of carefully selected British-grown grains. The bronze die pasta is produced and dried at low temperatures to maintain the flavour and nutrition. |
We’re absolutely delighted to be offering this pasta, a collaboration with Giovanni Carleschi of Pastificio Carleschi inspired by the fava bean and wheat pasta of central and southern Italy. Read more on our blog...
Packed in a plastic-free bag.
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Spelt Conchiglie, Wholegrain, Organic
Sorry, not available right now
| 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 conchiglie carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.
Packed in a plastic-free bag.
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Cooking time
9 minutes, al dente.
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Ingredients
Spelt (gluten) Flour
Allergy information
For allergens see ingredients in bold
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Typical values Per 100g Energy 1462kJ (346kcal) Fat 2.3g
of which saturates 0.6g Carbohydrate 66.2g of which sugars 7.6g Fibre 8.3g Protein 10.9g Salt 0.03g -
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
Spelt Fusilli, Wholegrain, Organic
£2.99
| 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 fusilli carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.
Packed in a plastic-free bag.
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Cooking time
8 minutes, al dente.
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Ingredients
Spelt (gluten) Flour
Allergy information
For allergens see ingredients in bold
-
Typical values Per 100g Energy 1462kJ (346kcal) Fat 2.3g
of which saturates 0.6g Carbohydrate 66.2g of which sugars 7.6g Fibre 8.3g Protein 10.9g Salt 0.03g -
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
Spelt Mezzi Rigatoni, White, Organic
£2.99
| 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 white mezzi rigatoni carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.
Ridged mezzi rigatoni pasta are typical of central and southern Italy, the name meaning half-ridged. They carry sauce well and are superb with creamy mushroom, tomato and vegetable sauces.
Packed in a plastic-free bag.
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Cooking time
8 minutes, al dente.
-
Ingredients
Spelt (gluten) Flour
Allergy information
For allergens see ingredients in bold
-
Typical values Per 100g Energy 1350kJ (319kcal) Fat 2.1g
of which saturates 0.5g Carbohydrate 55.0g of which sugars 2.4g Fibre 4.1g Protein 10.0g Salt 2mg -
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
Spelt Casarecce, White, Organic
£2.99
| 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 white casarecce carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.
Twisted casarecce pasta were originally made in Sicily, the name deriving from casareccio, meaning home-made.
Packed in a plastic-free bag.
-
Cooking time
9 minutes, al dente.
-
Ingredients
Spelt (gluten) Flour
Allergy information
For allergens see ingredients in bold
-
Typical values Per 100g Energy 1350kJ (319kcal) Fat 2.1g
of which saturates 0.5g Carbohydrate 55.0g of which sugars 2.4g Fibre 4.1g Protein 10.0g Salt 2mg -
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
Spelt Conchiglie, White, Organic
£2.99
| 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 white conchiglie carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.
Seashell shaped conchiglie pasta are among the most popular shapes of pasta, each shell carrying a small cupful of sauce.
Packed in a plastic-free bag.
-
Cooking time
9 minutes, al dente.
-
Ingredients
Spelt (gluten) Flour
Allergy information
For allergens see ingredients in bold
-
Typical values Per 100g Energy 1350kJ (319kcal) Fat 2.1g
of which saturates 0.5g Carbohydrate 55.0g of which sugars 2.4g Fibre 4.1g Protein 10.0g Salt 2mg -
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
Einkorn Gigli Rigati, Wholegrain, Organic
£3.50
| 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.
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Cooking time
8 minutes, al dente.
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Ingredients
Einkorn (gluten) Flour
Allergy information
For allergens see ingredients in bold
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Typical values Per 100g Energy 1454kJ (344kcal) Fat 2.8g
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
Emmer Casarecce, Wholegrain, Organic
Sorry, not available right now
| 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 mezzi rigatoni carry the subtle hazelnut, toasted walnut, leather and dark chocolate flavours of emmergrain.
Twisted casarecce pasta were originally made in Sicily, the name deriving from casareccio, meaning home-made.
Domesticated emmer (Triticum turgidum subsp. dicoccum) is known as farro in Italy, and shippon in Ancient Israel. It was domesticated in the Southern Fertile Crescent and cultivated in ancient times throughout the Middle East and Old Europe. It was the only wheat used in ancient Egypt and was used to make the first matzah. Emmer is higher in crude protein than bread wheat but has low dough extensibility, hence it doesn't stretch and rise like bread wheat but makes excellent pasta.
Packed in a plastic-free bag.
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Cooking time
9 minutes, al dente.
-
Ingredients
Emmer (gluten) Flour
Allergy information
For allergens see ingredients in bold
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Typical values Per 100g Energy 1442kJ (341kcal) Fat 2.2g
of which saturates 0.6g Carbohydrate 62.2g of which sugars 5.2g Fibre 8.4g Protein 13.9g Salt 20mg -
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
Emmer Mezzi Rigatoni, Wholegrain, Organic
£3.35
| 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 mezzi rigatoni carry the subtle hazelnut, toasted walnut, leather and dark chocolate flavours of emmergrain.
Ridged mezzi rigatoni pasta are typical of central and southern Italy, the name meaning half-ridged. They carry sauce well and are superb with creamy mushroom, tomato and vegetable sauces.
Domesticated emmer (Triticum turgidum subsp. dicoccum) is known as farro in Italy, and shippon in Ancient Israel. It was domesticated in the Southern Fertile Crescent and cultivated in ancient times throughout the Middle East and Old Europe. It was the only wheat used in ancient Egypt and was used to make the first matzah. Emmer is higher in crude protein than bread wheat but has low dough extensibility, hence it doesn't stretch and rise like bread wheat but makes excellent pasta.
Packed in a plastic-free bag.
-
Cooking time
9 minutes, al dente.
-
Ingredients
Emmer (gluten) Flour
Allergy information
For allergens see ingredients in bold
-
Typical values Per 100g Energy 1442kJ (341kcal) Fat 2.2g
of which saturates 0.6g Carbohydrate 62.2g of which sugars 5.2g Fibre 8.4g Protein 13.9g Salt 20mg -
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