Organic Whole Khorasan Wheat Casarecce (Ringlets)


Derived from the Italian casereccio or homemade, a rustic, toothsome cut, originally from Sicily.  The rolling indentations and ridges catch and cling hearty sauces, especially a slow-cooked meat sauce.  Also  terrific for baked pasta.

Recommended Cooking Time: 11 minutes

In stock


About Khorasan Flour: 

Khorasan wheat is a heritage grain, known commercially as ‘kamut.’  It has not been modified or hybridized through modern breeding practices. Khorasan is an excellent pasta for people sensitive to modern wheat varieties. Our whole Khorasan wheat pasta has a beautiful amber color, a smooth texture, a buttery, nutty flavor, and plenty of fiber. Thanks to its lower tannin content, it has none of the bitterness of whole grains. Khorasan is known to be more digestible than modern wheat varieties.  It has a more complete nutritional, rich in proteins, lipids, vitamins and minerals.

Originally harvested in the Fertile Crescent of what is now modern-day Iran and Afghanistan.  Limited to only 16,000 acres harvested annually, with most of the production exported to Italy.

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and imparts an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor .