The Yorkshire Pasta Company

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About

GREAT TASTING PREMIUM QUALITY PASTA MADE IN YORKSHIRE

In May of 2020 The Yorkshire Pasta Company launched with a range of 5 great tasting dried pastas (Fusilli, Penne Rigate, Conchiglie Rigate, Tortiglioni and Mezze Maniche). Our British pastas are all made using locally milled wheat flour and are plastic free, packaged in 100% recyclable paper bags.

INGREDIENTS OF THE HIGHEST QUALITY

We source our flour from a local mill, working directly with the miller, ensuring superb quality grain with the desired attributes for our recipe. The flour goes through strict quality checks at the mill, and each batch is inspected by ourselves on arrival.

DEVELOPING A DOUGH

We mix our specially selected flour with cold water – our ratio is a well kept secret! These two ingredients are mixed gently to preserve the proteins in the flour and create a perfect dough.

SHAPING OF PIECES

Just like the ‘maestri pastai’, master pasta makers of Italy, we know that the only way to achieve superior quality pasta is to press the dough through bronze dies. Our dies create a rough surface on every single piece, making the pasta perfect for absorbing delicious sauces, elevating a meal from good to superb.

SLOWLY DRYING

We slow dry our pasta at low temperatures which creates the conditions needed to develop flavour. The drying process, which is bespoke for each shape, removes excess moisture from the dough and locks in delicious taste. The natural drying process we use ensures that our products keep well without needing any stabilisers or preservatives.

HAND FINISHED IN PAPER

Our pasta is then placed in our specially developed paper bags. These are 100% recyclable and each one is sealed by hand with two of our signature metal fastenings. These fastenings make our bags look good and more importantly help us avoid using plastic!

SUSTAINABILITY

We are continually working to be as sustainable as possible, from using a mill that is on our doorstep, to sealing our cardboard boxes with paper tape and feeding any food waste to happy cattle. We even have solar panels down at Yorkshire Pasta HQ where energy is collected and utilised for the business.

AUTHENTICITY AND TRADITION

Many industrial manufacturers have lost touch with the traditional techniques, opting for rapid, high-throughput methods. We want to take pasta back to basics, with no compromise on flavour, making pasta slowly and authentically; this is essential for enhancing the flavour of the grain and the pasta’s ability to absorb sauces. Some say it even results in a more easily digestible pasta.