Made with 100% Italian durum wheat and P.G.I. certified, the range currently includes three pasta shapes: Bucatini, Casarecce and Rigatoni.
The products are made via bronze die extrusion and slow dried in the Italian hill town of Gragnano, using traditional production methods which follow the strict criteria of the Gragnano consortium.
The 500g packets are available to buy online via Emilia’s Crafted Pasta’s website and are prices at £10 for three.
“With two years of development (because we believe in doing things meticulously!), our new retail pasta line are different from the fresh pasta served in our restaurants (which is made every morning at each of our restaurants), but it’s crafted with the same Emilia’s values: a love for quality pasta, natural ingredients, and sustainability,” says Emilia’s Crafted Pasta founder Andrew Macleod.
“Having shaken up the pasta scene in restaurants, Emilia’s is now going to be the challenger brand in supermarkets and delis. Our mission is to redefine the world of retail pasta and create a product that resonate with the younger generation. We want to make pasta fun again!”
Macleod left behind a successful career in the poker business to launch Emilia’s Crafted Pasta in 2016.
The group now operates restaurants in Aldgate, St. Katharine Docks, Canary Wharf and Marylebone.
