Emilia’s Crafted Pasta has launched a premium dried pasta range made from 100% Italian durum wheat and P.G.I. certified. The current selection features three shapes: Bucatini, Casarecce, and Rigatoni. These pastas are produced using bronze die extrusion and are slow dried in the Italian town of Gragnano, adhering to traditional methods set by the Gragnano consortium.
Available for purchase online, the 500g packets are priced at £10 for three. Founder Andrew Macleod emphasizes the care taken over two years to develop this new retail line, which, while distinct from the fresh pasta made daily in their restaurants, maintains the same commitment to quality, natural ingredients, and sustainability that Emilia’s is known for.
Macleod aims to challenge the pasta market in supermarkets and delis, aspiring to redefine retail pasta and engage younger consumers, stating, “We want to make pasta fun again!”
Having transitioned from a successful career in poker, Macleod established Emilia’s Crafted Pasta in 2016. The group currently runs restaurants in Aldgate, St. Katharine Docks, Canary Wharf, and Marylebone.
