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.
Wholegrain Emmer Casarecce is one of the most extraordinary pastas in the Carleschi range. Emmer wheat (farro medio in Italian) was one of the first grains ever cultivated by humans — a staple food of ancient Egypt, Rome and Greece. It has a distinctly earthy, toasty complexity that is unlike any modern wheat, and in wholegrain form its flavour is genuinely magnificent — bold enough to stand as a component of a dish, not just a carrier.
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
- Slow-cooked lamb: The robust emmer flavour stands up to the richest, most aromatic braises — try with lamb shoulder, rosemary, lemon and white wine
- Walnut and gorgonzola: The earthy complexity of emmer works beautifully with bold, pungent cheeses and toasted walnuts
- Mushroom and thyme: Deep, earthy porcini mushrooms and fresh thyme bring out the best in emmer’s natural character
- Aglio e olio: Sometimes the simplest preparation reveals the most — just garlic, olive oil, chilli and parsley lets the emmer speak for itself
Cooking: Al dente in 11-13 minutes. Emmer has more bite than modern wheat — taste from 10 minutes and aim for genuine al dente texture.
