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Pasta has always felt like comfort to me. It’s familiar, generous, and grounding. But somewhere along the way, I realised how easy it is to slip into the same few recipes, on repeat, without really thinking about it.
This book is our invitation to cook pasta with fresh eyes again. To play with flavour, take inspiration from different cultures, and remember just how joyful a bowl of pasta can be when it’s made with care.
From our home in Cumbria, Matt and I started Northern Pasta Co. to make pasta from British-grown spelt, crafted slowly and properly. In this book, we are sharing the recipes we cook at home, alongside dishes from chefs and food creators I admire, all built around sauce-hugging shapes and bold, generous flavours.
These are recipes to cook for yourself, for the people you love, and for moments worth slowing down for. Because pasta should never be boring, it should be something you truly fall in love with.
Ingredients 1 red onion, finely sliced 3 garlic cloves, finely sliced 800g cherry tomatoes, halved 1 handful fresh basil, roughly torn 2 tbsp tomato paste 2 tbsp rose harissa paste ...
Ingredients 200g gigli pasta 200g peas (fresh or defrosted if frozen) 150ml Estate Dairy Milk 20g parmesan, finely grated Juice of ½ lemon 5g (small handful) fresh mint leaves Salt...
Ingredients 300g radiatori pasta Olive oil 3 spring onion, finely chopped 1-2 tbsp chipotle paste 1 tbsp tomato purée 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked...
