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.
Casarecce — meaning ‘homemade’ in Italian — are short, narrow scrolls rolled around themselves to create a shape that is both beautiful and brilliantly functional. The rolled edges create channels that hold sauce perfectly. Carleschi’s white spelt casarecce have a lighter, more delicate character than the wholegrain varieties — still noticeably more flavourful than commercial pasta, with a gentle nuttiness that pairs with a wider range of sauces.
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
- Alla Norma: The classic Sicilian pairing for casarecce — fried aubergine, rich tomato sauce, basil and ricotta salata
- Pesto: The channels hold pesto brilliantly — use our pine nuts and fresh basil for an authentic version
- Seafood: Prawns, cherry tomatoes, garlic, white wine and parsley — the lighter spelt doesn’t overwhelm delicate flavours
- Spring vegetables: Asparagus, peas, lemon and good parmesan — a celebration of seasonal produce
Cooking: Al dente in 10-12 minutes. White spelt cooks faster than wholegrain — taste frequently from 9 minutes.
