ABOUT NO SWEAT
Pasta and grain consultancy focused on improving the quality and understanding of pasta making.
No Sweat is a pasta and grain consultancy helping chefs, artisan producers and food businesses improve the quality and consistency of their pasta.
The work ranges from grain selection and flour choice to shaping, drying and preserving processes, with the aim of improving flavour, texture, nutritional value and cooking performance.
The focus is practical. Understanding how grain, flour, water and shaping and preserving techniques interact, and how these elements influence the final pasta.
GIOVANNI CARLESCHI
No Sweat is led by Giovanni Carleschi, an Italian pastaio based in the UK with more than fifteen years of experience in pasta manufacturing.
He has worked across both fresh and dry pasta production, using extrusion, lamination and hand shaping, and collaborating directly with mills and farmers working with stoneground flours and grain varieties.
Giovanni is also the founder of Carleschi, a pasta producer built around British grown grains and traditional low temperature drying.