From Pastificio Carleschi — Britain’s first artisan dry pasta producer. Founded by Giovanni Carleschi, a Tuscan-born cook who settled in Britain and asked a simple question: why does all great pasta have to come from Italy when Britain grows such extraordinary grain? The answer is in every packet. Made from 100% UK-grown organic ancient grains, stoneground, bronze-extruded and slow-dried for up to 40 hours. The grains are grown in Hertfordshire — practically on our doorstep.
Gigli Rigati — meaning ‘ridged lilies’ — are one of the most beautiful pasta shapes in existence. Each piece is shaped like a ruffled flower with ridged edges that trap even the most delicate sauce. Made from organic einkorn, one of humanity’s oldest cultivated crops — domesticated over 10,000 years ago in the Fertile Crescent — it has a warm, distinctly sweet and nutty flavour that is noticeably different to modern wheat pasta.
Why Pastificio Carleschi Pasta is Different
- Ancient grains (spelt, emmer, einkorn) contain higher levels of protein, fibre and minerals than modern wheat varieties — and many people with mild wheat sensitivity find them much easier to digest
- Bronze-extruded — pressed through traditional bronze dies rather than Teflon-coated commercial machines. This creates a slightly rough, porous surface that sauces cling to magnificently
- Slow dried for up to 40 hours at low temperature (below 55°C) — preserving the natural oils, vitamins and flavour of the grain that industrial high-heat drying destroys
- Stoneground flour — retaining the germ and bran of the grain for superior flavour and nutrition
- Grown on regenerative British farms, supporting soil health and biodiversity
- Multiple Great Taste Award winner
Recipe Ideas
- Butter and sage: The classic Roman simplicity — melt butter until nutty brown, fry sage leaves, toss with pasta and parmesan. The einkorn flavour shines with nothing competing
- Mushroom ragù: The ruffled edges are perfectly designed to catch thick, earthy sauces — try with porcini, chestnut and thyme
- Browned butter and lemon: Finish with good parmesan and black pepper for an elegant weeknight dinner
- Pasta salad: The shape holds dressing beautifully — toss cold with roasted vegetables, olives and good olive oil
Cooking: Al dente in 11-13 minutes. Salt your water generously — the pasta absorbs seasoning differently to commercial varieties. Save a cup of pasta water to loosen your sauce.
