Krivet Spaghettoni
£3.80
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CARLESCHI / BRITISH PASTA
Pasta made from extraordinary British grains.
Good pasta begins with good grain. We believe Britain has some remarkable grains worth discovering.
At Carleschi, we make organic wholegrain pasta from British-grown spelt, einkorn, rivet and pulses. Stoneground, bronze extruded and slowly dried in our own pastificio.
Different grains bring different flavours, textures and possibilities. We work to bring out the best in each one, making pasta that's as interesting to eat as it is to grow.
CARLESCHI / THE PASTA
Pasta worth
Pasta worth
discovering.
Different grains. Different flavours. A different kind of pasta.
From the generous bite of Krivet Spaghettoni to the distinctive character of wholegrain einkorn, each pasta is made to express the qualities of its grain.
Discover a few of our favourites, made in Britain from British-grown ingredients.
Einkorn Gigli Rigati
From £4.80
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Spelt Conchiglie
From £4.50
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Spelt & Fava Sedani
From £4.50
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CARLESCHI / THE GRAINS
Not all pasta
Not all pasta
begins with durum.
Different grains make different pasta.
We work with British-grown cereals and pulses, each bringing its own flavours, textures and possibilities to the table.
Spelt
Organic wholegrain spelt, with its distinctive nutty flavour and character.
Discover spelt
Einkorn
One of the earliest cultivated wheats, with a delicate flavour and golden grain.
Discover einkorn
Rivet & Krivet
Historic British wheats finding new possibilities in pasta.
Discover rivet
Spelt & Pulses
Wholegrain spelt combined with British fava beans, peas and lentils.
Discover pulses
CARLESCHI / OUR APPROACH
The grain
The grain
comes first.
We don't start with pasta and look for flour. We start with the grain and discover what kind of pasta it can become.
Every grain has its own character. Its flavour, structure and behaviour influence the decisions we make in the pastificio. Some produce a firmer bite; others bring a more delicate texture.
Working this way connects the food we make with the people and places that produce its ingredients. By creating demand for more distinctive British-grown crops, we hope to give farmers more possibilities and eaters more flavours to discover.
The agricultural purpose matters. But it must result in pasta that's genuinely worth eating.
CARLESCHI / OUR STORY
A different
A different
kind of pasta
story.
Carleschi began with a question: what sort of pasta could we make from the grains growing in British fields?
What started as an exploration of grain, flour and pasta-making grew into a British pastificio. In 2019, we began bringing our pasta to customers, sharing the flavours and possibilities of grains that deserved more attention.
Today, our work connects farmers, millers, grain specialists and pasta makers. Each brings knowledge and experience to the journey from the field to the table.
We are still learning, still experimenting and still discovering what different grains can become. Because the story of Carleschi isn't just about the pasta we make today. It's also about what we might grow tomorrow.
Read our story
CARLESCHI / JOURNAL
From the fields
From the fields
and the pastificio.
There is always more to the story of food.
Notes from the pastificio, conversations about grain, ideas from the field and the questions we're still trying to answer. Our Journal is where we share what we're learning along the way.
Before Flavour Comes Function
Learn how protein, specific weight, Hagberg falling number and wholegrain functionality determine whether a wheat can become exceptional pasta.
Read the article
Does pasta contain glyphosate?
There is something wonderfully reassuring about making pasta. You pour flour into a mixer. Add water. At first nothing seems to happen. Then, almost imperceptibly, the two begin to recognise...
Read the article
The things we cannot measure.
We often assume that quality can be measured entirely through ingredients, nutrition or efficiency. But some of the things that matter most in food, and in life, live beyond measurement....
Read the article