Pasta and Rice

Most dried pasta sold in supermarkets is flash-dried at high temperatures in under three hours. That speed is what keeps the price low, but it also burns off the natural sugars in the dough and damages the protein structure of the wheat.

The Yorkshire Pasta Company does the opposite. Each batch is dried slowly over 48 hours at low temperatures, a process that preserves the wheat’s natural character and develops depth of flavour. The pasta is made from just two ingredients: locally milled wheat flour, the majority of it grown in Yorkshire, and water. No stabilisers or preservatives are needed, because the slow drying process does the work of keeping it shelf-stable naturally.

The pasta is also bronze-drawn, which gives each piece a rough surface that holds onto sauce rather than letting it slide off. It is a detail that makes a noticeable difference in the finished dish.

The rice in this category is simply organic. In a product with a single ingredient, organic certification is the most meaningful distinction available.