8 products

Meet Giovanni of Pastificio Carleschi

The idea to use British flour to make pasta originally came to me when my wife and I were producing and selling fresh pasta sauces at farmer's markets all around London. After some success it felt natural to complete our range with fresh pasta using eggs and flour we could source directly at the market. This resulted in us making the first British fresh pasta. In 2019 we took a leap of faith to make our dream a reality and founded Pasticio Carleschi. We sold our very first pasta bag at Borough Market the following Christmas!

Drying pasta is the ultimate test in pasta making, it’s a lot more difficult than producing fresh pasta, requiring a lot of knowledge and experience. This might not be obvious to consumers because dry pasta production has been industrialised and is known for being a cheap staple in a lot of homes. However, slow drying pasta at low temperatures is a completely different process. It is anything but straightforward, especially with artisan fresh flour, grains from different farms and even sometimes from different harvests.

There is more to food than nutrients and packaging. When we choose what we eat, we make a statement about who we want to be, what we take and what we leave to others. We have to be critical about food and respect the heritage it carries, which I think of when I make my pasta.

Quality and sustainability are what sets us apart from our competitors. We use artisan methods of making our pasta and the finest ingredients available, sourced from British farmers and millers. We love experimenting and have no plans to stop anytime soon, so you can expect new and innovative pastas from us in the future!

What’s the first restaurant you’re going to visit? The first place you’ll travel to?
Silo London without a doubt; the world’s first zero waste restaurant. We even made our very first batch of British emmer spaghetti especially for them!

Where is your happy place?
My happy place revolves around anything that is hands-on, whether that be woodworking, guitar playing and of course, cooking! These activities help to relax me when I’m stressed and are even better if I’m with my boys Luca and Nicolò.

What is your lazy go-to dish when cooking? Recipe?
As I’m transitioning to be vegetarian I now make ‘Cacio e pepe’ which is a cheese and pepper sauce. I’ll occasionally add peas, rocket salad or anything else green I can find in the fridge.

  • White Spelt Casarecce, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £9.00
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    £9.00
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  • Einkorn Gigli Rigati, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £10.50
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    £10.50
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  • Wholegrain Spelt Conchiglie, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £9.00
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    £9.00
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  • White Spelt Conchiglie, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £9.00
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    £9.00
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  • White Spelt Mezzi Rigatoni, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £9.00
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    £9.00
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  • Wholegrain Spelt Fusilli, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £9.00
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    £9.00
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  • Emmer Mezzi Rigatoni, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £10.05
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    £10.05
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  • Emmer Casarecce, Set of 3
    Vendor
    Pastificio Carleschi
    Regular price
    £10.05
    Sale price
    £10.05
    Regular price
    Unit price
    per 
    Sold out