Caserecce Kale and Beetroot

Our Casarecce is naturally dried and shaped through a traditional bronze die, giving it a rustic texture that perfectly embraces sauces. This vibrant variation is flavoured adding fresh Scottish green and purple kale, alongside golden and deep red beetroot purees, creating a striking colour palette and earthy depth of flavour. Each batch is slow-dried for approximately 72 hours at low, natural temperatures — a method rooted in Italian tradition, long before mass production replaced quality. Crafted with premium flours, the pasta retains its structure for a satisfying al dente bite in every mouthful, while remaining light and easy to digest.

Pair it with a creamy goat cheese and walnut sauce, a lemony ricotta and herb drizzle, or a roasted garlic and mushroom ragù.

Ingredients: Durum Wheat flour (Gluten)

Organic '00' Flour (soft wheat flour, calcium carbonate, iron, thiamine and nicotinamide) (Gluten)

Scottish kale, Scottish beetroot purees.

May contain traces of soy and mustard.