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 Mezzi Rigatoni brings together two great things: one of humanity’s oldest cultivated grains and one of Italy’s most celebrated pasta shapes. The rigatoni tube with its characteristic ridges is perfectly engineered to capture rich, hearty sauces — and the deep, toasty complexity of British wholegrain emmer gives every dish a remarkable depth that commercial pasta simply cannot approach.
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
- Beef and red wine ragù: The emmer can handle the most robust, slowly-braised meat sauces — cook low and slow all afternoon
- Cacio e pepe: The Roman classic at its finest — the ridged emmer tubes carry the creamy pecorino and black pepper sauce in every channel
- Baked pasta: Layer with ragù, béchamel and parmigiano reggiano — bake until golden and impossibly good
- Lentil sauce: Earthy emmer and earthy lentils are a natural pairing — simmer lentils with rosemary, garlic and tomato
Cooking: Al dente in 12-14 minutes. Always save a cup of pasta cooking water — the starch helps emulsify sauces beautifully.
