Riverford Wicked Leeks

Fresh wholewheat spaghetti 250g

Fresh wholewheat spaghetti 250g


Availability: In stock

Egg spaghetti is a completely different animal to the dried kind. Made with half wholewheat and half white durum wheat flour, this fantastically fresh Italian creation has plenty of fibre and nutrients, but keeps a good, light texture. The strands hold onto sauces well, with a rich, nutty flavour of their own, and a lovely springy bite.

For a vibrant dinner, try using fresh spaghetti in our recipe for beetroot, chilli and rosemary spaghetti with mozzarella and watercress salad.


Fresh spaghetti cooks quicker than the dried stuff. Boil for 3-4 mins in salted water and serve with whatever sauce you fancy.


Keep in the fridge and use by the date on the label.


Whole durum wheat semolina (37%), durum wheat semolina (37%), eggs (7.5%), water*.

Allergens in bold. May also contain celery, nuts, milk, soy and sulphites. * non-organic.

Organic pasta producer

The family-run Picchiotti pasta factory in Vinci, Tuscany, was founded in 1866. They might be over 150 years old, but Picchiotti have kept up with the times: they started making organic pasta in 2001, and have also dedicated a special area of the factory to gluten-free production. The one thing that hasn’t changed is their simple, traditional recipes; long experience has taught them that the best quality raw ingredients, treated with care, will speak for themselves.

Nutritional Information

per 100g
Energy (kJ) 1126 kJ
Energy (kCal) 266 kCal
Fat (g) 2.5 g
    of which Saturates (g) 0.6 g
Carbohydrate (g) 49 g
    of which Sugars(g) 1.8 g
Protein (g) 8.8 g
Salt (g) 0.04 g