| 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 mezzi rigatoni carry the subtle hazelnut, toasted walnut, leather and dark chocolate flavours of emmergrain.
Ridged mezzi rigatoni pasta are typical of central and southern Italy, the name meaning half-ridged. They carry sauce well and are superb with creamy mushroom, tomato and vegetable sauces.
Domesticated emmer (Triticum turgidum subsp. dicoccum) is known as farro in Italy, and shippon in Ancient Israel. It was domesticated in the Southern Fertile Crescent and cultivated in ancient times throughout the Middle East and Old Europe. It was the only wheat used in ancient Egypt and was used to make the first matzah. Emmer is higher in crude protein than bread wheat but has low dough extensibility, hence it doesn't stretch and rise like bread wheat but makes excellent pasta.
Packed in a plastic-free bag.
Cooking time
9 minutes, al dente.
Ingredients
Emmer (gluten) Flour
Allergy information
For allergens see ingredients in bold
| Typical values | Per 100g |
| Energy | 1442kJ (341kcal) |
| Fat |
2.2g |
| of which saturates | 0.6g |
| Carbohydrate | 62.2g |
| of which sugars | 5.2g |
| Fibre | 8.4g |
| Protein | 13.9g |
| Salt | 20mg |
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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