Flour & Fold
Fresh pasta dough being rolled out on a wooden board
The Craft

Shaped by hand.
Rooted in tradition.

We believe that exceptional pasta requires only three things: superior flour, fresh eggs, and patience. Every shape in our shop is folded, cut, and extruded daily in our atelier.

Explore the Range

Our Selection

Long Ribbons

Delicate, elastic, and perfectly porous. Our long pastas—from fine Tagliolini to wide Pappardelle—are rolled gently to create a texture that holds rich, butter-based or slow-cooked sauces perfectly.

  • Tagliatelle: The classic ribbon, ideal for hearty ragù.
  • Pappardelle: Broad and robust, suited for rich wild mushroom sauces.
  • Spaghetti alla Chitarra: Square-cut strands with a firm bite.
Nests of fresh tagliatelle pasta on a floured surface
Close-up of freshly stamped ravioli parcels

Filled Parcels

Our ravioli and tortellini are folded by hand, encapsulating carefully balanced, seasonal ingredients. We focus on clear, distinct flavours rather than overcomplicating the fillings.

  • Ricotta & Lemon: Light, bright, and perfect with brown butter.
  • Roasted Pumpkin: A sweet and savoury autumnal staple.
  • Braised Beef Tortellini: Deep, intensely savoury broth companions.

Extruded Shapes

Using traditional bronze dies, our extruded shapes feature a rough, textured surface. This method creates the perfect exterior for gripping sauces, making every bite satisfying and complete.

  • Rigatoni: Large, ridged tubes that capture robust sauces.
  • Casarecce: Short twists that cup lighter, herb-driven pestos.
  • Bucatini: Thick spaghetti with a hollow centre.
Fresh rigatoni emerging from a traditional bronze die

The Perfect Serve

Fresh pasta cooks in a fraction of the time of dried varieties. To truly honour the craft, the transition from boiling water to sauce must be precise. Follow these simple steps for an optimal finish.

Learn hands-on at our workshops
  1. 1

    Salt the Water

    Use a generous pot of rapidly boiling water. Salt it heavily—it should taste like the sea. This is your only chance to season the dough itself.

  2. 2

    A Brief Boil

    Drop the fresh pasta gently into the water. It requires merely 2 to 4 minutes depending on the shape. Taste frequently; it should remain slightly firm to the bite.

  3. 3

    Reserve the Starch

    Before draining, always reserve a cup of the starchy cooking water. This liquid is the secret to bringing your sauce and pasta together smoothly.

  4. 4

    Emulsify & Finish

    Transfer the drained pasta directly into a warm pan with your prepared sauce. Add a splash of the reserved pasta water and toss vigorously to create a glossy, binding emulsion.

Common Questions

Everything you need to know about storing and preparing our fresh pasta.

How long does the fresh pasta last?

Our fresh pasta is best enjoyed on the day of purchase. However, it can be kept in the refrigerator for up to 3 days if stored in an airtight container.

Can I freeze the pasta?

Yes, you can freeze our fresh pasta. We recommend freezing it immediately after purchase. Cook directly from frozen, adding an extra minute or two to the boiling time.

Bring the craft to your kitchen.

Visit our atelier to select from today's fresh batches, or discuss wholesale supply for your restaurant.

Visit the Shop Wholesale Enquiries

Contact Us