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 Conchiglie (also listed as Conchicli — referring to the smaller shell size) are the miniature version of the classic shell shape, made from organic British wholegrain spelt. Their small size makes them particularly brilliant in soups and broth-based dishes where they cook quickly and add satisfying texture. The wholegrain spelt gives them a nutty robustness that makes even a simple dish feel substantial.
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
- Minestrone: The ideal size for adding to a thick vegetable and bean soup — they cook in the broth and soak up all the flavour
- Pasta e fagioli: Simmer with cannellini beans, rosemary, garlic and a parmesan rind — comfort food at its finest
- Chicken broth: A nourishing, restorative bowl — small shells in a deeply flavoured chicken stock with parmesan
- Children’s pasta: The small size and mild shape is perfect for younger eaters — with a simple tomato or cheese sauce
Cooking: Al dente in 9-11 minutes. In soups, add directly to the broth in the last 10-12 minutes of cooking.
