Who they are

Northern Pasta Co makes small-batch, bronze-die pasta in Cumbria using regeneratively grown British spelt. The idea is simple: take the best grain grown in healthy northern soils, mill it locally, and craft pasta with real texture and flavour. The result is a nutty, satisfying bite that feels both familiar and distinctly British. They started as a husband-and-wife project (Matt & Imy) and formally launched in 2022; today a small team keeps the extruders humming and the racks quietly drying.

Field to fork, for real

Northern Pasta Co sources spelt from UK farms that practice regenerative agriculture—methods that build biodiversity and soil health rather than depleting it. Grain is harvested and milled locally before heading to their Cumbrian base, where it becomes dough, shape, and finally, a slow-dried pasta. The whole chain is kept intentionally short and transparent, right down to 100% paper packaging.

How the pasta is made

This is traditional methodology with northern pragmatism: small batches, low-temperature drying, and bronze dies. The low-and-slow approach preserves flavour (and avoids the over-toasted “bright yellow” look you see in fast-dried pasta), while the bronze dies create a rough surface that clings to sauce. It’s the texture you expect from great pasta—just made with British grain.

Why spelt?

Spelt brings a gentle nuttiness and a satisfying chew. Northern Pasta’s spelt pasta is light, digestible, and built for everyday cooking—think of it as a characterful alternative to standard durum wheat, not a compromise. Their customers clearly agree: they’ve amassed hundreds of 5-star reviews, and the brand has been picked up by quality-minded retailers.

Shapes & what to cook with them

Northern Pasta Co keeps a focused selection—shapes that show off spelt’s texture and the bronze-die bite. Look for radiatori (those ruffled heat sinks), conchigliette (little shells perfect for catching sauce), fusilli, rigatoni and friends. Each one is made to hold sauce, not just sit underneath it.

Pairing ideas (Pasta Love picks):

• Radiatori + ragù bianco: The ridges trap every morsel of a fennel-and-rosemary white ragù.
• Conchigliette + beans & greens: A brothy mix of cannellini beans, cavolo nero, garlic, and good olive oil slips into every shell.
• Fusilli + roasted tomato pesto: Especially with an Isle of Wight tomato pesto—bright acidity meets nutty spelt depth.
• Rigatoni + buttered leeks & mascarpone: Simple, silky, and very weeknight-friendly.

(Spelt’s natural flavour means you can keep sauces shorter and simpler; let the grain do some of the talking.)

Sustainability you can taste

Regenerative grain, local milling, careful drying, and paper-only packaging add up to a lower-impact pasta—without losing sight of joy at the table. Northern Pasta Co frames sustainability as deliciousness first, conscience included.

Recognition & stockists

The indie food world has noticed. In 2024, The Guardian highlighted Northern Pasta Co among standout independent products in the UK and Ireland, praising its British-grown, regeneratively farmed spelt and traditional methods. You’ll also find them with thoughtful retailers—and plenty of happy home cooks.

Quick facts

• Founded: 2022 (Cumbria, UK)
• Grain: British spelt from regenerative farms; milled locally
• Method: Bronze-die extruded, slow-dried, small batches
• Packaging: 100% paper
• Vibe: “Made by people who seriously love pasta.”

Why we’re fans (Pasta Love take)

Northern Pasta Co feels like a bridge: Italian craft and English fields, old-school technique and modern farming, weeknight ease and special-occasion flavour. If you’re building a cupboard of UK-made staples with real provenance, this belongs right next to your best olive oil and tomatoes.