Pastificio Carleschi make the best pasta we've eaten, using the stone-ground flour of carefully selected British-grown organic grains. The bronze die pasta is produced and dried at low temperatures to maintain the flavour and nutrition.
These wholegrain gigli rigati carry the subtle honey, honeycomb, chamomile, vanilla, cinnamon and white chocolate flavours of einkorn grain.
Ridged gigli rigati pasta are typical of Tuscany, the name meaning striped lilies. They carry sauce well and are superb with creamy vegetable sauces, especially leafy vegetables like cavolo nero.
Einkorn (Triticum monococcum subsp. monococcum) is the most ancient wheat domesticated by the first neolithic farmers. An almost-forgotten species of diploid wheat from the dawn of agriculture, it is very low yielding (the name means "one grain") but high in nutrition and flavour. It's ideal for cultivation in low-input farming systems and grows well in poor soils where other cereals struggle.
Packed in a plastic-free bag.
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Cooking time
8 minutes, al dente.
Ingredients
Einkorn (gluten) Flour
Allergy information
For allergens see ingredients in bold
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Typical values |
Per 100g |
|
Energy |
1454kJ (344kcal) |
|
Fat |
2.8g
|
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of which saturates |
0.7g |
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Carbohydrate |
62.3g |
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of which sugars |
8.1g |
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Fibre |
9.0g |
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Protein |
12.9g |
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Salt |
30mg |
More
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Made in the UK from British-grown grains
Suitable for vegans and vegetarians
A source of iron, magnesium, phosphorous, zinc, niacin (vitamin B3), calcium, vitamin E