Carlos, Belfast
Carlos started his culinary journey at Ottolenghi, where he was the head chef of the flagship restaurant NOPI. After moving to Belfast, he started producing outstanding pasta using two traditional processes: slow-drying to deepen flavour and protect nutrition and extruding the pasta through a bronze plate to give it a porous surface.
Radiatori pasta
Carlos, BelfastHandcrafted in Belfast this gorgeous pasta is bronze cut and slow dried. The name radiatori literally translates to 'radiators' and this unique...
View full detailsEliche fusilli pasta
Carlos, BelfastThe nooks and crannies in fusili make it the perfect 'sauce trap' pasta. Pair it with just about anything for a really easy, satisfying midweeke...
View full detailsRigatoni Pasta
Carlos, BelfastRigatoni, a classic from central and southern Italy, is known for its ridged texture, making it ideal for pairing with rich, hearty sauces. It's ...
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Carlos, BelfastCasarecce originates in Sicily and is traditionally enjoyed with pesto although this pasta's shape also works wonderfully with seafood. Carlos h...
View full detailsWholewheat rigatoni
Carlos, BelfastHandcrafted in Belfast, this wholesome wholewheat rigatoni is bronze cut and slow dried for a beautiful texture and full, nutty flavour. The clas...
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