Pistachio Pesto & Pancetta Rigatoni
Feeds: 2
20 minutes
British spelt pasta
Nothing artificial
Cooks in 9-10 mins
450g bag
Rigatoni
Bold, Curvy, and Ready for Ragu
With its generous tubes and ridged surface, our Rigatoni is the perfect match for hearty ragùs, chunky sauces, and bold,...
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Ingredients: Spelt, Wheat Semolina
Allergens: Contains Wheat and Gluten
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With its generous tubes and ridged surface, our Rigatoni is the perfect match for hearty ragùs, chunky sauces, and bold, slow-cooked favourites. Expect the perfect al dente bite, every time.
Spelt is an ancient variety of wheat that has been grown for thousands of years. It’s known for its nutty flavour, high fibre content, and being less processed than modern wheat.
We use stoneground spelt flour in our pasta for its rich flavour, natural nutrition, and wholesome texture.
All our Spelt is grown in Britain and we source it from British Millers.
Head over to our Ingredients page to Find Out More
Fill a large saucepan with lots of water & bring to the boil. Add a large pinch of salt (we want salty-seawater) & then add your pasta following the timings on the bag. Taste your pasta before the time is up for the best al dente bite. Drain in a colander. be sure to keep some cooking water. Toss in your delicious sauce adding the cooking water as needed to coat your pasta perfectly.
Enjoy!
Our pasta is made with spelt, an ancient grain. While not gluten-free and not suitable for coeliacs, spelt’s gluten is believe to be more soluble, which may make it easier to digest for some people.
We also slow-dry our pasta at low temperatures, a traditional method that helps preserve nutrients and supports easier digestion.
Many of our customers tell us they feel lighter after eating our pasta, and some who typically struggle with gluten say they enjoy it without discomfort. While everyone’s experience is different, we’re proud to make a pasta that’s thoughtfully crafted to be nourishing, simple, and satisfying.
Rigatoni
In for dinner
Rigatoni Recipes
You've got questions? We've got the answers.
Use a large pan with plenty of well-salted water, think salty like the sea. Follow the timings on the bag but taste before the time's up to get the perfect al dente bite. Don't forget to save a cup of pasta water before you drain, it's liquid gold for finishing your sauce.
Simple. We set out to make the best pasta in the world.
We started with the best grain — British-grown spelt, farmed regeneratively, traceable back to the field. We push it through bronze dies for that rough, sauce-holding texture. We slow dry it for 20 hours so every bit of flavour the grain has to give actually makes it into your bowl.
The result? Pasta that tastes of something real. "Love" is the most common word in our reviews — over 1,200 five-star reviews and counting. Cook it once and you'll understand why
We're not certified organic. We chose regenerative instead.
Organic removes synthetic inputs, but it doesn't necessarily set out to improve the soil. Regenerative goes further. It's about actively building soil biology, holding carbon and water, and bringing biodiversity back, and it's measured and audited year on year rather than being a one-off conversion. That's the bit we care about, so that's the standard we went with.
Bronze dies give each piece of pasta a slightly rough texture, that's what makes sauce cling to it rather than slide off. Slow drying (at low temperatures over many hours) preserves the natural flavour of the grain and means the starches don't burn the way they can in industrial high-heat drying. It takes longer. It's worth it.
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