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.
The Most British Spaghettoni in Britain
Made from 100% British-grown KRIVET wheat, a blend of ancient Rivet and modern wheat, grown and stone-milled in the UK. Bronze extruded. Slowly dried for 40 hours.
SHOP KRIVETNOT ALL PASTA BEGINS WITH DURUM.
WE DON'T START WITH PASTA AND LOOK FOR FLOUR.
WE START WITH THE GRAIN AND DISCOVER WHAT PASTA IT CAN BECOME.
Different grains have different flavours, textures and personalities. We work with British farmers and millers to explore them — from ancient einkorn and spelt to rivet wheat, pulses and individual grain varieties.
TASTE THE DIFFERENCE.
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Wholegrain "Krivet" Spaghettoni, 250g
Regular price £3.80 GBPRegular price -
Wholegrain Spelt & Fava Bean Sedani Rigati
Regular price From £4.50 GBPRegular price -
Organic Spelt Conchiglie
Regular price From £4.50 GBPRegular price -
Organic Rivet Rigatoni
Regular price From £3.38 GBPRegular price£4.50 GBPSale price From £3.38 GBPSale
Check out The Fibre Series
View all-
Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
Fibre isn’t something you add. It’s how wheat is built.
Fibre isn’t an add-on. In wheat, it’s part of the grain’s structure. Here’s how bran, germ and endosperm work together — and why wholegrain behaves differently from refined flour.
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Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
Why wholegrain pasta often feels different to wholegrain bread
Wholegrain pasta and wholegrain bread behave differently. Discover how milling, structure and fibre integration affect digestion and tolerance.
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Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
Why ancient grains like einkorn, emmer and spelt feel different.
Ancient grains like einkorn, emmer and spelt differ from modern wheat in structure, fibre behaviour and digestion.
FROM FIELD TO PASTA
British grown. Organic. Stoneground wholegrain. Bronze extruded. Slowly dried. Italian craft.
Those things matter to us. But they aren't the point by themselves.
The point is the grain.
Einkorn shouldn't taste like spelt. Spelt shouldn't behave like rivet wheat. Pasta made with British fava beans shouldn't be the same as pasta made with wrinkled peas.
We preserve those differences rather than processing them away.