Having spent many hours studying the high quality pasta producers of Italy, often family run artisan businesses themselves, the Yorkshire Pasta Company in Malton have learned, practised and refined their traditional methods. Just like the master pasta makers ‘maestri pastai’ of Italy, they know that the only way to achieve superior quality pasta is to press the dough through bronze dies. Whilst industrial manufacturers have long since moved to teflon dies to aid their high speeds, Yorkshire Pasta stay true to tradition and invest in old fashioned hard metal dies. These dies create a rough surface on every single piece, making the pasta perfect for absorbing delicious sauces, elevating a meal from good to superb. Combining these techniques with locally milled wheat flour they can ensure that the most superb tasting and perfectly textured Yorkshire pasta is made every time.
Using a local mill on their doorstep not only supports a fellow local business, but helps to reduce food miles and carbon footprint. They have solar panels which generate energy which is utilised in the business.
A key area of development was how to avoid using plastic packets, yet keep their products fresh. YPC worked with multiple suppliers to source and develop a paper solution that fits with their brand beliefs and now love the look and feel of the 100% recyclable bags they developed.
Yorkshire pasta are continuously working to be as sustainable as possible, from sealing cardboard boxes with paper tape to feeding any food waste to happy cattle.
Suitable for vegetarians and vegans.
Featured on James Martin's Saturday Morning cookery programme.