The Yorkshire Pasta Company Penne Rigate No.2
Pronounced “pen-nay” in Italian or “t-pointy one” in Yorkshire.
One of the all-time favourites: penne. We make our penne ‘rigate’, meaning ridged, which helps this little guy hold its shape and soak up sauce. ‘Penne’ comes from the Italian word for quill and the angled end encourages even more sauce to be scooped up. Safe to say this is one saucy fella. These characteristics mean that this pasta is destined for a baked masterpiece.
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.
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