Britain offers an abundance of excellent grains, yet for years no one was making pasta with them. In 2012 we set out to change that, refining our methods until Carleschi officially launched at Borough Market in 2019.
Our story isn’t about one person. It’s about many hands: the farmers who grow our grains, the millers who stone-grind them, and the artisans who shape each batch. Together, we make the best British pasta we can.
What makes our pasta different is not just where it comes from, but how it’s made. Stoneground flour, bronze dies and slow drying at low temperature protect the grain’s flavour, fibre and bite. Every plate tastes alive, nutty and true to its origin.
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