Organic Reginette
Frilly, nutty-tasting ribbons of reginette pasta, handmade in South Devon using ancient and heritage wheat varieties.
Fresh Flour Reginette pasta Made by The Fresh Flour Company at Buckfastleigh, Devon
Award-winning pasta that clings to creamy sauces
This organic dried pasta (a Great Taste Award winner) is handmade just down the road from us in Devon, using British-grown ancient and heritage wheat varieties.
For their reginette pasta, the Fresh Flour Company stone-mill a carefully chosen blend of wheats: mostly Mulika and Ölands, plus a little Einkorn, Rye or Emmer. They add Dartmoor water, shape the pasta using traditional bronze dies, and dry it very slowly. The result is these frilly ribbons with a subtle, nutty flavour.
“Reginette” means “little queen” in Italian; these noodles were first made in Naples, in honour of the birth of a princess. Their wavy edges and curls remain well defined after cooking, making reginette ideal for capturing creamy sauces.
How to prepare
Boil gently for 4-6 minutes for al dente. The pasta will continue cooking while it’s warm. Reginette is particularly good with light sauces which allow you to taste the nutty pasta, or creamy sauces that cling to its waves and frills.
Ingredients and allergens
- Wheat,
- water*
- may contain milk
Storage
Once open, keep dry.
Nutritional information
Nutrition per 100g
| energy | 1250 kJ / 342 kcal |
|---|---|
| fat | 1.9g |
| saturates | 0.4g |
| carbohydrates | 61.4g |
| sugars | 0.6g |
| protein | 14.6g |
| salt | 0.10g |
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Made by The Fresh Flour Company, Buckfastleigh, Devon
The Fresh Flour Company is based just down the road from our Devon farm, in the village of Buckfastleigh. They mill British heritage and ancient wheat varieties into flour, add Dartmoor water, and make a really special range of pastas and noodles.
