We’re on a mission to make the best pasta in the world
It’s a big statement, and one we stand by.
When Imy & Matt started making pasta, they wanted to do it in the best possible way. So they paid attention to every single detail.
Imy
Matt
From the types of grain available and how they were farmed; to learning about traditional pasta making methods and the machinery they’d need.
They strived to create pasta that tasted incredible and does good for the world. They truly believed they could create something amazing without compromise.
The result is...
We hope you love it as much as we do.
Regeneratively Grown
Crafted Slowly, Cooks Quickly
Bronze Cut & Slow Dried
Award Winning British Spelt Pasta
Regeneratively Grown
Crafted Slowly, Cooks Quickly
Bronze Cut & Slow Dried
Award Winning British Spelt Pasta
Regeneratively Grown
Crafted Slowly, Cooks Quickly
Bronze Cut & Slow Dried
Award Winning British Spelt Pasta
Regeneratively Grown
Crafted Slowly, Cooks Quickly
Bronze Cut & Slow Dried
Award Winning British Spelt Pasta
Regeneratively Grown
Crafted Slowly, Cooks Quickly
Bronze Cut & Slow Dried
Award Winning British Spelt Pasta
Not all pasta is created equal.
Ancient Grains
We use spelt, a powerhouse ancient grain that has been grown in the UK for thousands of years. Customers often say our pasta “feels lighter” than others, but we love spelt most for its flavour, which has a gorgeous, natural nuttiness to it.
Regeneratively Grown
To farm regeneratively means to do so in a way that doesn’t take away from the soil. We nurture our soil both to care for our environment and to make a better, tastier grain.
100% British
We tend to think of pasta as Italian, which we love. Our pasta is grown and crafted end to end in the UK, because we believe we can learn from the greats and do it in a way that’s more sustainable. We’re very proud that everything, including our very own pasta factory, is based in the UK.
Crafted the slow way
Our pasta is extruded through bronze dies which gives it more texture, perfect for sauce-hugging. It’s then slow dried, which enhances both that texture and also the naturally nutty flavour of spelt. It’s also why our pasta is a beautiful golden colour.
Zero Plastic
We couldn’t do all the work on the pasta without seeing it through to the bags themselves. 100% biodegradable, including the window at the front and sealed with a joyful string that we have a lot of fun with. Who can open it first time?
Ancient Grains
We use spelt, a powerhouse ancient grain that has been grown in the UK for thousands of years. Customers often say our pasta “feels lighter” than others, but we love spelt most for its flavour, which has a gorgeous, natural nuttiness to it.
Regeneratively Grown
To farm regeneratively means to do so in a way that doesn’t take away from the soil. We nurture our soil both to care for our environment and to make a better, tastier grain.
100% British
We tend to think of pasta as Italian, which we love. Our pasta is grown and crafted end to end in the UK, because we believe we can learn from the greats and do it in a way that’s more sustainable. We’re very proud that everything, including our very own pasta factory, is based in the UK.
Crafted the slow way
Our pasta is extruded through bronze dies which gives it more texture, perfect for sauce-hugging. It’s then slow dried, which enhances both that texture and also the naturally nutty flavour of spelt. It’s also why our pasta is a beautiful golden colour.
Zero Plastic
We couldn’t do all the work on the pasta without seeing it through to the bags themselves. 100% biodegradable, including the window at the front and sealed with a joyful string that we have a lot of fun with. Who can open it first time?
Award Winning British Spelt Pasta
Sustainably sourced. Honestly Made.
Back where it all began...
Chapter 01
Falling in love... with food
Imy & Matt were born & met in Cumbria as teenagers. Despite Imy having a troubled relationship with food in her 20s, they were together when she rediscovered the joy it can bring. Eating and cooking together became an important part of their relationship.
Chapter 02
OG Pasta Lovers
So much so, when they tied the knot they celebrated in Italy with their nearest & dearest. Pasta was obviously on the menu, the depth of their obsession had started.
Chapter 03
A Change of Direction
As newlyweds they decided to sell everything they owned & buy a property in Croatia. The vision was build a dream holiday home, to live off the land, grow everything they needed and work in harmony with the seasons. Sadly lockdown started just as renovations were finished, and they had to make their way back to the UK.
Chapter 04
Discovering spelt
Landing back in Cumbria to live back with their parents, Imy found a job in a local bakery where she discovered spelt. Connecting that with her love of pasta, she spotted a gap on the supermarket shelves, and convinced Matt to join her in her quest to make pasta ‘without compromise’.
Chapter 05
Listing, Learning, Making
They learnt more about spelt, taught themselves about farming methods and found a British farmer that grew spelt regeneratively. In parallel, they taught themselves the traditional way to make pasta, saved up for the equipment and practised with the grains they’d discovered. After many trial batches, they made the first iteration of Northern Pasta Co. in their own kitchen.
Chapter 06
The Brand was Born
Imy designed the first iteration of packaging - based on brown recyclable paper we still use today. The name was a natural culmination of the pragmatic roots of the brand - being based in Cumbria - but also what ‘Northerness’ felt like to Imy & Matt: warmth, honesty, and generosity. But also comfort, humour and a big pot of something good on the table. A great bowl of pasta holds of that, and so it felt right from the very start.
Chapter 07
Market Stall to National TV
They started selling bags of pasta on their local market stall, and built a website to sell online. Not long afterwards, they were picked up by James Martin and Northern Pasta Co. was featured on his Saturday TV show. The impact was immediate. Thousands of bags, a huge new audience and a whole lot of love for Northern Pasta Co.
Chapter 08
Everything Multiplies
They were able to expand production by literally building a new factory, as well as their team across all areas. Now stocked by indies and supermarkets up and down the country Northern Pasta Co. is on a rollercoaster & it’s not stopping anytime soon!
Our Farms
From Field to Your Fork
What is Regenerative Farming?
To farm in a way that doesn’t take away from the soil.
That means all kinds of things:
- No unnecessary chemicals are used to manage pests or disease
- Livestock are used as part of a rotation to do this naturally instead
- The biodiversity it creates, itself supports habitats for pollinators & other beneficial insects
- Altogether this all contributes to a more biodiverse ecosystem
- Which results in healthier soil, which in turn creates healthier crops
Meet Ed Horton!
One of our amazing farmers. We met Ed early in our journey and we’ve worked with him ever since. Heading up a 3500 hectare farm in The Cotswolds, the spelt his team produced started everything for us.
Ed runs a farm in the Cotwolds
Why do we care about it?
Because we believe the best pasta in the world starts in the soil.
Healthier soil grows stronger grain with a deeper flavour, and that grain makes for tastier pasta. If that also helps to heal a damaged food system, that’s a win-win.
Our vision is big - the more demand for pasta, the more farmers we can work with, the more land can be converted to regenerative practises and the more awareness we can spread. We’re at the start of what we can achieve, and we’re thrilled to do it together with our pasta loving community
