Spelt & Peas Fusilli
Hodmedod
£4.5
Giovanni Carleschi makes the best pasta we've eaten, using stoneground flour milled from carefully selected British-grown grains and pulses. The bronze die pasta is produced and dried at low temperatures to maintain the flavour and nutrition . Carleschi's spelt peas fusilli are slow-dried at low temperatures to preserve all this goodness. They cook in 8–9 minutes to a perfect al dente, with a beautiful golden-green hue and a flavour that is earthy, slightly sweet, and distinctly moreish. Their tight spirals hold onto sauce effortlessly, whether you keep it simple with olive oil and herbs, or p
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