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Contains: 3 Servings
Ingredients: Type of flour, salt, water
Our Ramen is handmade the old way — Japanese technique, stone-milled wheat, and time. It tastes like nuts, wheat, Japan: a clean, savory backbone that’s both humble and unforgettable. Versatile and robust, it stands up to everything from a delicate broth to a furious, spicy bowl.
I love it with crispy chili oil and a handful of seasonal greens — bitter rapini, thin-sliced bok choy, or quick-blanched pea shoots. Try it with a soft-boiled egg, scallions, and a hit of fermented soy for contrast.
Cooking
Bring a pot of water to a rolling boil.
Add noodles and cook ~5 minutes. Keep an eye on them — they’ll release a lot of starch.
After cooking: either rinse briefly to remove excess starch (for cleaner, springy noodles) or keep the starchy water to thicken and enrich your soup.
Notes
If you rinse, toss immediately with a splash of sesame oil to prevent sticking.
If you keep the starch, add it to sauces
The Rugged Ruffle — a frontline tool for your sauce insurgency. Stone-milled, bronze-extruded Reginette built to grip the sauce and shove flavour in your face. This grain is honest: organic UK heritage, milled in our stones, packed by hands that give a damn. Totally unique. Totally unapologetic.
Why it matters:
Organic UK Grain: Supporting farmers, not corporations.
Packed by Us: No middleman, no industrial secrets. Totally unique.
Ruffles designed to grab and hold every last lick of sauce — no puddles, no waste.
Honest grain that tastes like grain. No cardboard, no masquerade.
Bronze extrusion gives texture and teeth. Stone milling keeps the soul.
Field Instructions (Serving Suggestion — Legendary Edition):
Brown minced meat hard until it knows it’s earned its place. Add tomatoes, a dry spice mix, a handful of grated UK alpine cheese, and a rain of Kampot pepper.
Toss with hot, ruffled Reginette so the sauce clings to every ridge like a flag to a mast.
Serve loud. Eat like you mean it.
This is not pasta for polite dinner conversation. This is a ruffian’s ration for anyone ready to reclaim flavour. DON’T EAT SHIT. Food is liberation.
Weight: 500g, 1kg
Ingredients: Name the flour, water, salt
OUR AWARD-WINNING HOME FAV — SAUCE TUBE. BIGGATONI MACARONI.
Be mindful. Be gentle. Be sparing with the sauce — let the pasta sing.
Unlock the true essence of pasta with our artisan Rigatoni, milled from freshly ground ancient and heritage wheats that actually taste like something. This is not factory fog—this is grain that remembers how to be wheat.
Why it hits:
Freshly milled ancient & heritage wheats for depth, nuttiness, and teeth.
Distinctive ridged surface: sauce clings where it counts, every bite balanced.
Hand-made in Devon: small-batch craft, big-time flavor.
Cooking note: Use restraint. A whisper of sauce, a fierce pasta bite. Overdo it and you smother the soul of the grain.
Serve it simply — olive oil, slow tomato, garlic, maybe anchovy — or let it carry a slow ragù. Either way, this is Rigatoni that demands respect.
DON’T EAT SHIT. FOOD IS LIBERATION. Biggatoni Macaroni — heritage grain, unapologetic flavor.Frame your florals with sculptural, hand-thrown elegance.
Who We Are
Fresh Flour begins with exceptional grain. We partner with organic farmers cultivating heritage and diverse wheat varieties, then stone-mill those grains in Devon to produce flour, pasta, noodles, biscuits and crackers that carry real flavour, character and provenance.
Our system starts on the farm: healthier soil and resilient wheats. At our mill we use two stone mills to extract and use 100% of the grain, then ferment, mix and taste as we craft ingredients. The result is food made for flavour—a world away from anonymous, mass-produced wheat products.
Featured Product
Featured Product
April Bearded is a heritage British spring wheat with the kind of flavour and character that modern commodity flour often loses. Grown by William Toby at New House Farm and stone milled in Devon, it produces a strong, versatile bread flour with gentle sweetness, subtle nuttiness and a rich maltiness.
At Fresh Flour, the grain comes first. We work with organic growers and older, more diverse wheat varieties because we believe flour should taste of something, and that where it is grown and how it is milled should matter. By milling slowly and keeping the process simple, we aim to preserve more of the character of the grain rather than reducing it to a neutral ingredient.
April Bearded is particularly well suited to sourdough, country loaves, tin loaves and focaccia, with enough strength and extensibility for long fermentation. It also works beautifully for pasta and noodles. A flour for bakers who care about flavour, provenance and the grain itself.
We’re now milling our single-origin heritage grains into flour for home bakers. So you can access real flavour, character and provenance.