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...
Emmer Casarecce with Pesto
Pastificio Carleschi’s emmer casarecce is a wholegrain variety, with notes of hazelnuts and toasted walnut. The earthiness of the pasta works well with Purely Pesto’s aromatic pestos. You can easily double or even triple the recipe.