Collection: Pastificio Carleschi / British Wholegrain Organic Pasta

Crafting British Artisan Pasta: The Story of Pastificio Carleschi

In the rolling fields of southern England, a quiet revolution is taking shape — one that smells faintly of toasted grain and tastes like Italy reborn in Devon. This is Pastificio Carleschi, the first British artisan producer of pasta made entirely from UK-grown organic ancient grains.

Founded in 2019 by Giovanni Carleschi, a Tuscan-born cook and teacher who made his home in Britain, the pastificio began with a simple idea: that great pasta doesn’t have to come from Italy — it can grow from British soil, given the right grain and craft.

Giovanni’s earlier venture, Seriously Italian, introduced traditional pasta-making to British home cooks. But as he met farmers experimenting with ancient wheats such as spelt, emmer, and einkorn, he realised these grains could create something truly distinctive — a pasta that reflects both Italian tradition and British terroir.

“I wanted to show that British soil can tell its own pasta story,” Giovanni says.

From Soil to Spaghetti

Every bag of Carleschi pasta begins in the field, grown by regenerative farmers who work with nature rather than against it. Among them is Duchess Farms in Hertfordshire, one of the pastificio’s long-term partners. These farmers cultivate heritage varieties that thrive without artificial fertilisers, improving biodiversity and restoring soil health.

Once harvested, the grains are stone-milled on-site in Devon — a slow, traditional process that preserves the oils, flavour, and nutrients lost in industrial milling. The freshly milled flour is then mixed with water, kneaded into dough, and pushed through bronze dies, which leave a slightly rough surface ideal for catching sauce.

The shaped pasta is slow-dried at low temperatures for up to 40 hours, allowing the moisture to evaporate naturally and evenly. This patient approach protects both flavour and texture — a hallmark of Carleschi’s craft.

The Collection

Each pasta is made from a single heritage grain, letting its unique character shine.

Spelt – Casarecce, Mezzi Rigatoni, Fusilli, Conchiglie, White Spelt Mezzi Rigatoni
Emmer – Mezzi Rigatoni, Casarecce
Einkorn – Gigli Rigati
Special Edition – Spelt + Fava Bean Sedani Rigati

All are organic, stone-milled, bronze-cut, and slow-dried, with several shapes — including Spelt Casarecce and Emmer Mezzi Rigatoni — recognised with Great Taste Awards for their rich flavour and perfect bite.

Taste and Texture

Carleschi’s pasta stands apart for its lively texture and expressive taste.

Spelt brings a warm, nutty sweetness.
Emmer offers a deeper, earthier tone.
Einkorn delivers a delicate, almost honeyed note.

Even without sauce, each grain tells its own story — vibrant, wholesome, and unmistakably different from industrial wheat.

A Philosophy of Sustainability

Sustainability is not a slogan for Carleschi; it is the foundation of their entire process.

100 % UK-grown organic grain, reducing food miles and supporting local agriculture.
Fair pre-harvest contracts with growers, giving farmers stability and recognition.
Stone-milling to preserve nutrition and flavour.
Plastic-free, compostable packaging, finished with recyclable paper labels.
Low-energy drying powered by renewable sources.

Every step embodies a belief that food should nourish not only people, but the land it comes from.

Fun Facts

Britain’s First Pastificio – When Carleschi launched in 2019, it was the first UK company to produce dry pasta made entirely from British-grown ancient grains using Italian artisan methods.
The 40-Hour Dry – Each batch takes nearly two days to dry — compared with as little as three hours in industrial production.
Ancient Nutrition – Spelt, emmer, and einkorn contain higher mineral and antioxidant levels than modern wheat, making them both flavourful and nourishing.
Award-Winning Craft – Seven products have received Great Taste Awards, a hallmark of excellence in the UK artisan food world.
Locally Rooted – The grains are grown in Hertfordshire and Essex, milled in Devon, and packaged in paper — a truly British pasta story.

Why It Matters

Pasta is a simple food — just flour and water — yet it carries the imprint of centuries of culture and geography. Carleschi’s work reconnects these origins, proving that pasta can speak of place even outside Italy.

By focusing on grain integrity and agricultural ecology, Pastificio Carleschi bridges tradition and innovation. It shows that the future of good food isn’t about scaling up, but about looking down — to the soil beneath our feet.

Pastificio Carleschi has done more than make good pasta — it has redefined what pasta can mean in Britain. Each bag tells a story of grain, soil, patience, and pride. It’s not Italian pasta made in England; it’s British pasta, born of British fields, made with the same respect Italians reserve for their own land.