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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 plastic-free bag.

  • Cooking time

    9 minutes, al dente.

  • Ingredients

    Rivet (Wheat) Flour

    Allergy information

    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