The Yorkshire Pasta Company Mezze Maniche Rigate No.5
Pronounced “Med-ze Maan-ikay” in Italian or “The James Martin One” in Yorkshire.
Ridged tubes of pasta almost as wide as they are long, with furrows down the outside. Rumoured to be hard to find and unlikely to be appreciated outside of Rome, this stylish number is making its debut in Yorkshire. They are capable of holding a range of sauces, from substantial and meaty to creamy and velvety.
See below for James Martin’s Yorkshire Pasta Ragout Recipe…
The difference… locally milled wheat flour, traditional artisan techniques and a love for REAL pasta.
The taste is second to none. We dry our pasta slowly overnight at low temperatures to allow robust and wholesome flavours to develop.
The eating experience is sublime. We use traditional bronze dies to give our pasta that important rough surface that sauces cling to.
We produce a more sustainable and tastier British pasta. Our ‘family secret’ blend of locally milled wheat flours replace imported Durum semolina. And all of our pasta is packed in 100% recyclable paper bags. We are plastic free and run using solar power too.