Yorkshire pasta boasts of Local, Natural & Green ingredients with wheat flour and water being the only ingredients.
Their pasta can be enjoyed by both vegans and vegetarians alike.
- Locally sourced wheat flour
- Green energy
- Vegan & Cruelty-free
No. 1: Fusilli ‘spindles’ are like a corkscrew – it is the helterskelter of the pasta world! The swirly design partnered with the texture created from our traditional bronze-drawn method, leads to a champion sauce-holding ability and such a delightful mouthfeel. The shape is a pretty funky creation when you think about it. We love to eat these stirred into a punchy bolognese sauce.
No. 2: One of the all-time favourites: penne. We make our penne ‘rigate’, meaning ridged, which helps this little guy hold its shape and soak up sauce. ‘Penne’ comes from the Italian word for quill and the angled end encourages even more sauce to be scooped up. Safe to say this is one saucy fella. These characteristics mean that this pasta is destined for a baked masterpiece.
No. 3: Most commonly referred to as ‘shells’, Conchiglie Rigate cuddle sauces more than any other pasta due to the rigid outer and smooth, deep, cave-like interior. They are excellent with lighter sauces and those with chunky pieces. For our family, these shells are the basis for the most awesome twist on ‘Mac ‘n’ Cheese’; each pasta piece oozes cheese and those oh so cheeky bacon pieces seem to magically hide in the centres for an exhilarating crispy surprise.
No. 4: Similar to Rigatoni, but with more pronounced grooves that actually swirl their way around the pasta. Hence their name, which stems from the Latin ‘torquere’, meaning ‘to turn’. Perfect with simple sauces, zesty salads and fish dishes. Big, bold and mighty in appearance, texture and taste.
No. 5: Ridged tubes of pasta almost as wide as they are long, with furrows down the outside. Rumoured to be hard to find and unlikely to be appreciated outside of Rome, this stylish number is making its debut in Yorkshire. They are capable of holding a range of sauces, from substantial and meaty to creamy and velvety.