Pastificio Carleschi have kindly shared a handful of delicious recipes with us.

Each dish celebrates their beautiful ancient grain pasta, made in the UK and available in your local Better Food.

Founded by Giovanni Carleschi, Pastificio set out to create a premium quality dry pasta from British stoneground spelt and other ancient grains. 6 years of experimenting and refining has produced this beautiful, rich and flavoursome pasta.

Emmer was the only grain used in Egypt. It’s rich in fiber, protein, minerals, carotenoids, antioxidant compounds, and vitamins, emmer is a complete protein source when combined with legumes, making emmer pasta ideal for vegetarians or for anyone simply wanting a plant-based high-quality protein source.

WHOLEGRAIN EMMER CASARECCE WITH STILTON AND LEMON

INGREDIENTS

Serves: 4

400g of Pastificio Carleschi Wholegrain Emmer casarecce

250g of Cropwell Bishop blue cheese or any other Stilton

Zest and Juice of one lemon

7 leaves of flat leaf parsley (no stalk)

Black/green ground peppercorn?

METHOD

Start by grating the lemon zest and then its juice.

Finely chop the parsley leaves and keep them aside.

Put about 4l of water to the boil.

Remove the skin from the cheese and dice it into 1cm cubes.

Take a non-stick sauce pan large enough to contain all the pasta, and add cheese, zest and juice. let everything melt over a low heat.

Add salt and then pasta to the boiling water.?

Stir the sauce gently and grind a gentle sprinkle of peppercorns on top.

Take an espresso cup of boiling water out of the pot just before you drain the pasta and add it to pan. Lower the heat to the minimum and add the pasta, toss vigorously, you want to make a ‘creamy sauce’, keep tossing over the same low heat. When everything is creamy and delicious add the parsley. If you like your pasta creamy then stop, if you like it a bit less creamy then keep going.?

Sign up to our newsletter to get
10% off your ingredients