24 Hour Slowly Fermented Sourdough Pasta.

It starts in the fields with the Taylors at Eden Yard near Penrith and Andrew Wilkinson over in Northumberland, where beautiful grain is grown with care, respect for the soil and a real belief that farming should leave the land healthier for the next generation.

Made with our own stone-milled organic Barber wheat and our over 35-year-old sourdough starter, the dough is slowly fermented for 24 hours before being gently dried. It’s a little slower, a little more patient, and, if you ask us, a whole lot tastier.

The sourdough fermentation helps unlock incredible grain flavour and creates a pasta that’s wonderfully satisfying, with a depth of character that’s hard to find anywhere else. Many of our taste testers were astounded by how wonderfully gentle it is on sensitive tummies, making it an easy favourite for everyday suppers.