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The best of British grain paired with casarecce pasta

Make your own fresh pasta with British-grown Krivet Pasta Flour! I adore this flour.
Casarecce pasta with Hodmedods very special krivet flour, pairing the fresh pasta with chickpeas and lemon to create a humble but satisfying dish that highlights the complex flavour of the pasta.
Krivet pasta flour is milled from a cross of Khorasan and rivet wheat (hence krivet). Both closely related to the durum wheat most often used for pasta, traditional Rivet was once simply known as English wheat, while Khorasan, named for the region of central Asia and once called Oriental Wheat, is hard to grow in Britain.
Hodmedod krivet flour was bred by Dr Edward Dickin and is grown by his father Jeremy Dickin at Oak Farm in Lincolnshire and stone-milled by Gilchesters in Hertfordshire.
Here is a recipe that I have developed on behalf of Hodmedods and it is absolutely delicious.
Casarecce with chickpeas and lemon
Plant based and full of flavour! The Hodmedod’s Krivet pasta flour offers a wholesome depth of flavour, colour and texture to this pasta dish. Here we have used water to make the pasta vegan, however you can easily supplement the water with egg for a little added richness. Paired with Hodmedod’s British chickpeas, this dish makes for a moreish bowl of comfort at any opportunity.
Course Main Course
Cuisine British, Italian
Keyword Casarecce pasta from Sicily, Casarecce pasta recipe, chickpea pasta recipe, Heritage grain pasta, Heritage grain pasta recipe, vegan fresh pasta dish, vegan fresh pasta recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting at room temperature. 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

Pasta

  • 200 g British Wholemeal Krivet pasta flour
  • 100 ml Tepid water or aquafaba (chickpea water)
  • ½ Small Lemon zested

Sauce

  • 150 g Hodmedod’s chickpeas
  • 3 tbsp extra virgin olive oil
  • 1 large Shallot, peeled, finely chopped
  • 1 stick Celery, sliced lengthways, finely chopped
  • 400 g Polpa tomatoes or passata
  • 200 ml Aquafaba or water
  • Salt and pepper, season to taste
  • 1 tsp Tomato puree
  • Pinch of oregano
  • Pinch of chilli (optional)

Instructions

  • Place the chickpeas in a bowl and cover them with water and a few celery leaves. Soak them overnight.
  • Sieve the Krivet flour directly onto a wooden board and form a well in the centre with your fingertips. Discard any remanence left in the sieve.
  • Gradually add the tepid water and lemon zest, into the well with your fingertips or a fork. Slowly introduce the flour to the water mixture, being careful to not break the walls of the volcano. Form the mixture into a soft pliable dough, kneading with the heels of your hands as you go. This will take around 7–10 minutes.
  • Cover the dough and allow to rest for a minimum of 30 minutes at room temperature.
  • Halve the dough. Cover the half you are not using so it does not dry out.
  • Cut the dough into 5 pieces. Roll each piece into long sausages, the thickness of your little finger.
  • Cut each sausage piece into 3cm lengths. Dust the dough pieces with a little Krivert flour to prevent sticking.
  • Using a ferro (metal spoke) or wooden skewer, indent each piece of dough, leaving a narrow indent.
  • Repeat and use up the remaining pasta dough. Set aside the pasta, dust with a little flour and prepare the sauce.
  • Drain the chickpeas and reserve the liquid.
  • Add the oil to a medium saucepan along with the chopped shallot and celery.
  • Cook over a medium heat until softened and translucent.
  • Add the garlic and stir.
  • Pour in the tomato polpa along with 200ml of the reserved chickpea water.
  • Tumble in the soaked chickpeas and season with salt, pepper, tomato puree, oregano and chilli flakes. Cook for 30 minutes over a medium heat.
  • Add the juice of half a lemon. Stir and cook for an additional 15 minutes, checking the doneness of the chickpeas.
  • Add the basil leaves to finish and taste.
  • Cook the pasta in a pan of salted water for 3 – 4 minutes. Drain the pasta and reserve a small glass of the pasta water.
  • Add the pasta to the sauce and stir, use a little pasta water if necessary to loosen the pasta.
  • Serve with a drizzle of extra virgin olive oil and a little grated vegan cheese as necessary.

Top tip

  • Once cooked, if you have leftovers, this dish freezes superbly. Freeze for up to 3 months.

Notes

Casarecce with chickpeas and lemon
Plant based and full of flavour! The Hodmedod’s Krivet pasta flour offers a wholesome depth of flavour, colour and texture to this pasta dish. Here we have used water to make the pasta vegan, however you can easily supplement the water with egg for a little added richness. Paired with Hodmedod’s British chickpeas, this dish makes for a moreish bowl of comfort at any opportunity.