Organic Spelt Fusilli from Pastificio Carleschi - Straight outta drier, pasta with attitude!
Spelt (T. aestivum subsp. spelta). Spelt, a hulled wheat, has less gluten than bread wheat and a rich nutty flavor. The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe. Eight hundred years ago, Hildegard de Bingen, a German mystic-botanist-artist, praised spelt’s qualities: “Spelt is the best of grains. It is rich, nourishing and milder than other grain. it produces a strong body and healthy blood to those eat it and makes the spirit light”.
Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E.
Our Spelt Fusilli are made with stoneground wholegrain spelt so that none of the amazing nutrional and health benefits of this grain are lost in the milling process. Not to degenerate any of the vitamins, we produce and dry our pasta at low temperature. The same bouquet we enjoy when mixing spelt flour with water we recognise in our finished dry pasta as a sign that nothing is lost in our artisan process. Spelt tastes of toasted almond, light brown walnut, toffee, caramel.
- Cooking time: 8 minutes, al dente
No known allergens.
May contain traces of other allergens
Store in a cool, dry place, in an airtight container and away from direct sunlight.
ABOUT PASTIFICIO CARLESCHI
Celebrate the first artisan dry pasta made in London.
I always thought: why all dry pasta always have to be made in Italy and shipped here? On top of that, there are top farmers growing amazing spelt, emmer and einkorn here in the UK, and great millers producing flours of exceptional quality; why not making pasta with those?
It wasn’t that straight forward to produce a great quality dry pasta: we started in 2014 and it took us a good while to get to where we are now.
That’s because we really made a point of not cutting any corners. We use traditional Italian methods to make our pasta artisanally in small batches, bronze extruded and slow dried at a low temperature. We choose only organic ancient wheat grains that are stoneground, and as wholegrain as it gets; they don’t lose any flavour, taste and are full of health benefits.
There really is a lot to say about our pasta, mainly these are the points:
local Our pasta is made entirely with British flour, which guarantees freshness and total traceability. Additionally, our products are distributed locally reducing our food miles to the minimum.
healthy Using organic and fresh ingredients, including stoneground flour makes our pasta as healthy as possible. Wholegrain flour is rich in fibre and minerals and renowned to be healthier than conventional refined flour.
sustainable We take the environment very seriously: employing only renewable energy, local and organic ingredients, compostable packaging, recycled paper and differentiated waste procedure in our operations to reduce our carbon footprint to the minimum.
artisan We follow the Italian traditional method of artisan pasta production, whether this involves hand-making or extruding through bronze dies. We guarantee our pasta for taste, texture and tenure of cooking to be of the highest standard possible.
exclusive Our pasta is truly exclusive and innovative, of which, Pastificio Carleschi is the sole manufacturer.