We use only the finest ingredients and make sure they are both local and organic wherever possible.
Our free-range, organic eggs are sourced from Clarence Court in Lacock and our wheat, gluten-free and chickpea flours come from Shipton Mill in Tetbury.
When pasta dough has been mixed and kneaded it’s then pushed through a ‘die’ to create the desired shape; from rigatoni to spaghetti and everything in-between. Machines used in mass manufacturing opt for dies coated with super-smooth Teflon, because it’s cheaper and quicker.
We take our cues from the old pasta making traditions and use dies made from bronze. They have a naturally rough surface so churn out pasta shapes with a slightly irregular surface: so your pasta cooks better, is able to absorb sauce and has a more pleasing texture.
Our dried range is made with premium extracted durum wheat, traditionally milled to create fine semolina flour.
Durum wheat is the only wheat that should be used for good quality pasta.
The quality of the semolina flour we use is an essential factor in enhancing the quality of our pasta, keeping the pasta's structure, preventing mush when cooking, making it as traditional an Italian product as possible.
We don’t rush anything, our dried range is dehydrated slowly in our workshop for 24 hours to give it a more intense taste and retain higher vitamin content.
Typically large commercial producers have short drying times to maximise production and profits. Drying at a slower pace allows the pasta to retain its protein and vitamins and improve its overall taste.
We feel passionately that pasta can be incredibly nutritious. By incorporating protein-rich flours such as lentil and chickpea and also adding in vitamin-packed ingredients like spinach and spirulina to our formulas we are proud to create pastas which both taste delicious and give you long-lasting energy.
We are constantly working on new recipes that marry together the finest old pasta making traditions with cutting edge nutritional science.