The Yorkshire Pasta Company

Launched in 2020, the original idea for The Yorkshire Pasta Company arrived in 2019 during a family walk up Cat Bells in the Lake District. From the outset, founder Kathryn was adamant it would be built upon three very clear goals; to produce a pasta that was made in England from English ingredients (Yorkshire preferably); to make sure it tasted great with the authentic features of an Italian pasta; and to strip out all plastic packaging common to other dried mass-produced pastas.

After considerable research, including trips to Italy to learn from the experts of artisanal pasta production, Kathryn set about creating, testing and refining their unique secret pasta recipe.

Made with locally milled wheat flour and produced in Malton they have created not only a unique product, but one that is great tasting, sustainably produced, and with a cult following that just keeps coming back for more.

Made from locally milled wheat flour (not durum wheat as is traditionally used) production is a four stage process; Developing the Dough, Shaping the Pieces, Drying and Finishing.

Developing the Dough – Specially selected and milled flour is mixed with cold water to a secret ratio. These two ingredients are then mixed gently to preserve the proteins in the flour and create the perfect dough.

Shaping the Pieces – Just like the ‘maestri pastai’ pasta makers of Italy who know that the only way to achieve superior pasta is to press the dough through bronze dies, the Yorkshire Pasta Company use specially-made dies that create a rough surface on every single piece. This ensures that the pasta is perfect for absorbing delicious sauces and that elevate the flavours of every dish.

Slowly Drying – The pasta is then slow-dried at low temperate which creates the ideal conditions for flavour of the wheat to develop. This natural drying process also ensures that no stabilisers or preservatives are required.

Hand Finishing in Paper – Once dry, the pasta is carefully packed by hand into 100% recyclable paper bags and sealed with The Yorkshire Pasta Companies signature metal fastenings.

The Yorkshire Pasta Company is a true family business run by Kathryn and her husband, with siblings, in-laws and their extended families and friends all helping or working with them.

Kathryn’s background is in project management in food research and development for an international confectionary company, where she specialised in wafers! This proved to be an ideal knowledge base when researching and creating the unique recipe and processes that are used to create fine pastas. When not making pasta or researching new recipes and product ideas, Kathryn spends her time with her husband and their young son. Kathryn describes herself as a ‘Yorkshire lass born and bred’ and has been a volunteer for the Malton Food Festival for the last 6 years – doing her bit for promoting Yorkshire and its foods.