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Perfect for pasta! Just sift through a kitchen sieve and use to make your chosen pasta shapes.

Dr Edward Dickin’s cross of Khorasan and Rivet (hence Krivet) wheat makes superb pasta flour.

Both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia and once called Oriental Wheat, is hard to grow in Britain.

Grown by Jeremy Dickin at Oak Farm, Lincolnshire and stone milled by Gilchesters in Hertfordshire. 

Complete Product Details

  • Sift through a kitchen sieve and use to make your chosen pasta shapes.
    Also works well for pastry where it adds flavour. Alternatively use with other flours in yeasted or sourdough baking.

  • Ingredients

    Wholemeal Wheat Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour.
    Typical values
    (generic wholemeal flour)
    Per 100g
    Energy 1409kJ (337kcal)
    Fat 2.3g
    of which saturates 0.6g
    Carbohydrate 59.4g
    of which sugars 2.7g
    Fibre 9.5g
    Protein 12.4g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging