The Grains

Our pasta begins with British-grown grain, milled on stone. Stone milling keeps more of the bran and germ, so the flour is naturally richer in fibre, minerals and flavour. Wholegrain flour means more of the grain ends up where it should — in the bag and on your plate — so you taste spelt, emmer or einkorn, not just “pasta”

Drying is where character is either protected or lost. Many producers speed things up with high heat; we don’t.
Our pasta follows a static drying curve of at least 36 hours, peaking at 46°C. It takes longer and demands attention, but it preserves aroma, colour and nutritional value, and gives the pasta a satisfying, honest bite that holds beautifully when cooked.

We extrude through bronze dies and obsess over the fine balance of dough hydration and extrusion pressure. That’s how we keep shapes true to their design — circles stay round, ridges stay defined, walls stay consistent — instead of flattening out.
Bronze also leaves a natural, velvety texture that looks different (because it is) and helps sauce cling to every surface.

Two formats: 400 g bags made from certified compostable film (suitable for home and industrial composting, and marine biodegradation), and 4 kg heavy-duty stitched paper sacks for kitchens and families who cook a lot.

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