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.
Pipe Rigate — ridged tubes curved into a half-moon — are one of central Italy’s most beloved pasta shapes. The curve creates a natural scoop, while the ridged exterior grips sauce magnificently. Made from organic wholegrain British spelt, these are a pasta shape with genuine character — robust, deeply flavoured and absolutely wonderful in the right dish.
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
- Amatriciana: The Roman classic — guanciale or pancetta, San Marzano tomatoes, pecorino and a little chilli. The pipe rigate shape is traditional
- Chunky vegetable sauces: The curved shape scoops up pieces of roasted aubergine, courgette and pepper beautifully
- Pasta e fagioli: A thick, soupy Italian bean stew — the curved tubes catch both beans and broth
- Mac and cheese: An extraordinary upgrade on the classic — the nutty spelt flavour makes the cheese sauce even more complex
Cooking: Al dente in 11-13 minutes. Best finished in the pan with your sauce for 1-2 minutes so the pasta absorbs the flavour.
