Cornwall Pasta Company Classic Radiators

Ridged, ruffled radiatori pasta made from organic durum wheat, extruded through bronze dies and dried slowly. Cornwall Pasta Company, founded by chef Nicholas Egan and based at Mylor in Cornwall, makes it in small batches from organic flour milled by their millers in the South West.

The ingredient list is one item: 100% organic wheat grains. Bronze dies leave the surface rough rather than glassy, and the maker says the ridged radiator shape is designed to hold sauce, which is what the rough surface and the ruffles are for. The maker calls it a delicate, versatile pasta. Slow drying keeps it from going brittle and gives it a proper bite when cooked. The company is a Soil Association organic licensee.

The maker's own advice is to pair it with tomato sauces, pesto or light cream sauces. Try it with a quick sauce of The Garlic Farm Garlic Puree softened in olive oil with chilli and cherry tomatoes, or toss it with butter, black pepper and a good grating of Quicke's Mature Clothbound Cheddar. A few drops of TruffleHunter English Black Truffle Oil at the end turns it into something for guests.

Contains gluten (wheat). Vegan by ingredients. Store in a cool, dry cupboard; the pack is home compostable.

• Wheat

Delivery

• England and Wales: £4.95, free over £50
• Scotland and Northern Ireland: £12
• Order by midday, Monday to Thursday, for next-day delivery
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• Cheese and chilled items: sent Mondays and Wednesdays, order by 6pm Sunday or Tuesday. No extra charge.

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Returns

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