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Twisted, textured, sauce-loving pasta made from wheats that actually taste of something.
Made in Devon from freshly milled ancient and heritage wheats, our Casarecce is all about flavour, texture and character. It has a natural nuttiness, a proper wholegrain depth, and the kind of bite that turns a simple bowl of pasta into something far more memorable. The shape does a lot of work too — those folds and twists catch sauce beautifully, so every mouthful feels balanced and full of flavour.
Why it works:
Great Taste Award-winning for good reason.
Freshly milled ancient and heritage wheats bring depth, nuttiness and real grain flavour.
Twisted, open shape holds sauce brilliantly without becoming heavy.
Made in Devon in small batches with the care and patience good pasta deserves.
Cooking note:
Don’t drown it. Casarecce is at its best when the sauce complements rather than covers. Keep it simple and let the pasta do some of the talking.
Serve it with:
A slow tomato sauce with garlic and olive oil, or something richer like sausage ragù, roasted aubergine, ricotta and chilli. Anything with a bit of texture and intensity works beautifully.
Twisted, textured, sauce-loving pasta made from wheats that actually taste of something.
Made in Devon from freshly milled ancient and heritage wheats, our Casarecce is all about flavour, texture and character. It has a natural nuttiness, a proper wholegrain depth, and the kind of bite that turns a simple bowl of pasta into something far more memorable. The shape does a lot of work too — those folds and twists catch sauce beautifully, so every mouthful feels balanced and full of flavour.
Why it works:
Great Taste Award-winning for good reason.
Freshly milled ancient and heritage wheats bring depth, nuttiness and real grain flavour.
Twisted, open shape holds sauce brilliantly without becoming heavy.
Made in Devon in small batches with the care and patience good pasta deserves.
Cooking note:
Don’t drown it. Casarecce is at its best when the sauce complements rather than covers. Keep it simple and let the pasta do some of the talking.
Serve it with:
A slow tomato sauce with garlic and olive oil, or something richer like sausage ragù, roasted aubergine, ricotta and chilli. Anything with a bit of texture and intensity works beautifully.