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 Spelt and Fava Bean Sedani Rigati is one of the most innovative pastas in the Carleschi range — and one of the most nutritious. Giovanni sources British fava beans from Hodmedod’s, the pioneering British pulse specialist, and blends them with organic British spelt to create a pasta with extraordinary nutritional density. Sedani rigati are curved, ridged tubes — the name means ‘ridged celery’ in Italian, referring to the ribbed exterior.
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
Why Fava Beans?
- Fava beans dramatically boost the protein content of the pasta — making this one of the highest-protein conventional pasta shapes available
- Rich in soluble fibre from the legumes, supporting gut health and cholesterol management
- A beautiful example of British ingredients working together — grain and pulse from British regenerative farms
Recipe Ideas
- Pasta e fagioli: A poetic full-circle dish — pasta made with beans, served in a bean stew
- Simple tomato sauce: Let the complex pasta flavour speak — a simple San Marzano tomato sauce with good olive oil and basil
- Roasted vegetables: The protein-rich pasta makes a complete meal with just roasted courgette, peppers and feta
- Brown butter and sage: The earthy legume-grain combination is extraordinary with simple butter and herbs
Cooking: Al dente in 11-13 minutes. This pasta is genuinely satisfying — smaller portions fill you up more than conventional pasta.
