All of us at Fresh Flour Company eat the food we make and most lunch times one of us will make something from scratch for the team. We’ve started putting some of our favourites here. They aren’t detailed recipes as such, so they won’t give you every ingredient to the gram. Instead they are meant to be starting points and inspiration. Please let us know what you think if you do try them and we would love to hear what else you are making with our stuff. Message us here or on socials and let us know.

Featured
Miso Ramen
Miso Ramen

Making Ramen soup can be a lengthy business. If you want to spend 48 hours making your broth (as we sometimes do) then please go for it... but here’s something that you can make in minutes and it will still be full of rich, comforting goodness.

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Reginette with anchovies, capers and garlic
Reginette with anchovies, capers and garlic

Our Reginette is made with around 20% wholemeal flour (like all our flour, it’s freshly stone ground here in our south devon mill). That, along with being extruded through a bronze die, gives it a delicious flavour and texture which means you don’t need to add lots of sauce.

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Quick Satay Ramen
Quick Satay Ramen

This is a quick and easy recipe that goes really well with our unique UK made Ramen. This can be served hot or cold (cold is great on a hot summer day).

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Recipe: Fresh Flour Casarecce with Caramelised Onions, Roasted Hazelnuts, Sultanas & Spinach

A delightful dish that balances the deep sweetness of slow-cooked onions and sultanas with the earthy crunch of hazelnuts and the fresh, green notes of spinach. The casarecce pasta is the perfect vehicle to catch every bit of flavour.

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

  • For the Caramelised Onions:

    • 3 large red onions, thinly sliced

    • 2 tbsp olive oil

    • 1 tbsp butter

    • A pinch of salt

    • 1 tbsp balsamic vinegar (optional, for depth)

  • For the Pasta & Assembly:

    • 400g Fresh Flour Casarecce pasta (or one pack from www.freshflour.co.uk)

    • 100g sultanas

    • 75g hazelnuts, roughly chopped

    • 150g fresh spinach, washed

    • 2 cloves garlic, minced

    • Zest of half a lemon

    • Olive oil

    • Salt and freshly ground black pepper

    • Parmesan cheese, for serving (optional)

Method

1. Caramelise the Onions:
(Imagine a photo: A wide, heavy-based pan with glossy, deep golden-brown onions.)
This is the step that takes the most time but is absolutely worth it. In a wide, heavy-bottomed pan or Dutch oven, heat the olive oil and butter over low heat. Add the sliced onions and a pinch of salt. Cook slowly for 30-40 minutes, stirring occasionally, until they are incredibly soft, jammy, and a deep golden brown. If they start to stick, add a tablespoon of water. Stir in the balsamic vinegar (if using) in the last 5 minutes. Once done, transfer to a bowl.

2. Roast the Hazelnuts:
(Imagine a photo: A small baking tray with chopped hazelnuts, toasted to a warm, golden brown.)
While the onions are cooking, preheat your oven to 180°C (160°C Fan). Spread the chopped hazelnuts on a small baking tray and roast for 5-8 minutes, until fragrant and lightly golden. Keep a close eye on them as they can burn quickly. Set aside.

3. Cook the Pasta:
(Imagine a photo: A pot of vigorously boiling water with the twisted, rustic casarecce pasta bubbling away.)
Bring a large pot of generously salted water to a rolling boil. Add the Fresh Flour Casarecce and cook according to the package instructions (fresh pasta will cook much faster than dried, usually in 3-5 minutes). Reserve a mugful of pasta water before draining.

4. Rehydrate the Sultanas:
Place the sultanas in a small bowl and cover with hot water. Let them sit for 10 minutes to plump up, then drain.

5. Bring It All Together:
(Imagine a photo: The same pan used for onions, now filled with vibrant green spinach wilting next to the golden onions.)
In the same pan you used for the onions (no need to wash it), heat a drizzle of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and a pinch of salt, and wilt down for 2-3 minutes.

Return the caramelised onions to the pan. Add the drained sultanas and half of the roasted hazelnuts. Stir to combine.

6. Finish the Dish:
(Imagine a photo: A close-up shot of the finished pasta in a pan, glossy with starchy water, with specks of spinach and onion visible.)
Add the drained casarecce pasta directly to the pan with the sauce. Add a splash of the reserved pasta water. Toss everything together over the heat for 1-2 minutes until the pasta is well coated and the sauce has emulsified. The starchy water will help create a silky sauce that clings to the twists of pasta.

7. To Serve:
(Imagine a photo: A beautiful bowl of the finished pasta, garnished with the remaining hazelnuts, lemon zest, and a twist of black pepper.)
Divide the pasta among warm bowls. Sprinkle with the remaining roasted hazelnuts, the lemon zest, and a generous grind of black pepper. Serve immediately, with a block of Parmesan for grating at the table if desired.

Chef's Tips

  • Low and Slow: The key to truly caramelised onions is patience. Cooking them on a low heat for a long time develops their natural sugars without burning them.

  • Toasting Nuts: Toasting the hazelnuts is non-negotiable! It unlocks their flavour and adds a crucial crunchy texture.

  • Pasta Water: Don't forget to reserve that starchy pasta water! It's the secret weapon for creating a restaurant-quality sauce that perfectly coats the pasta.

  • Variation: For a richer flavour, a crumbling of goat's cheese or feta works beautifully instead of Parmesan.