Organic British Wholegrain Spelt Fusilli

What Is Spelt?

Spelt (T. aestivum subsp. spelta) is a hulled wheat, has less gluten than bread wheat and a rich nutty flavour. 

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.

What Is Wholegrain Spelt Fusilli?

This Wholegrain Spelt Fusilli pasta is made with stoneground wholegrain spelt so that none of the amazing nutritional and health benefits of this grain are lost in the milling process.

Not to degenerate any of the vitamins, Pastificio Carleschi produce and dry their 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.

Stoneground, Bronze Extruded & Slow Dried

Pastificio Carleschi British pasta is made just north of London exclusively using British sourced spelt, emmer and einkorn grains, ensuring complete traceability from field to plate.

Each grain is meticulously stoneground before being bronze-extruded and slow dried at low temperatures for up to 40 hours on wooden shelves.

Creating pasta using this traditional method keeps all the nutritional value, taste and fragrance of the ingredients and ensures great texture, taste and tenure when cooked!

How To Cook Spelt Fusilli

Fusilli works well with any sauce, it can be added to soups, turned into a salad, and bakes well in a casserole.

Bring a pan of water to the boil and cook for 8 minutes until al dente.