Can you introduce us to Northern Pasta?

Nestled in the heart of Cumbria, we craft uncompromisingly delicious pasta using ancient grains, grown by British regenerative farmers. Our signature spelt pasta embodies our commitment to both tradition and innovation—celebrating wholesome ingredients that nurture the land as much as they nourish you. By partnering with farms dedicated to regenerative agriculture, we ensure that every bite of Northern Pasta not only delivers authentic flavor but also supports a more sustainable future for British farming.

What's your favourite Twixmas recipe to use all the leftovers from Christmas?

Fridge raid minestrone! With our Conchigliette shells goes down a treat, just add all that veg sitting in the fridge into a hearty stew - perfect for weekday lunches.

What seasonal ingredients complement the flavours of your Spelt pasta?

Great question, we've still got squashes in abundance so we love using those - our pasta really is the hero ingredient to a dish so you only need one or two pairings and you're sorted.

Why is Falcon Enamelware good for serving pasta?

We love using Falcon because it means we can take a pasta bake on the go with us or meet friends and dish up easily outdoors - we live in Cumbria so we like to be outdoors as much as we can be.

Why did you choose to use Spelt grain for your pasta?

Spelt is an ancient grain, it's hardier than your traditional grains which means it can accommodate the ever changing British climate without having too much of a wobble. It's also easier for many people to digest, so people who are coeliac or who bloat easily have actually said to us they can eat pasta again which makes us so happy.

INGREDIENTS

• Some bacon lardons or a couple of rashers of bacon (optional)
• Big knob of butter
• Clove of garlic chopped
• One Red onion roughly chopped
• A stick of Celery roughly chopped
• On carrot roughly chopped
• A tablespoon of Tomato paste
• A parmesan rind
• A sprig of Rosemary
• On tin of Butter beans or other white bean
• Leftover veggies, meat or sausage.
• Cabbage
• 150g Northern pasta Conchigliette Shells

Fry off your lardons until lightly brown.

Add in your butter and saute your onion, garlic, celery and carrot until soft but not brown. Add in a little salt to speed this process up.

Add in your rosemary, tomato paste and parmesan rind.

Cook out for a few minutes.

Deglaze your pan by adding in enough water or stock to cover the veggies by a few inches.

Add in your leftovers and beans and cabbage.

Add your Northern pasta Conchigliette Shells and cook until al dente. Add in more water if desired.

Season pretty heavily with salt and serve with a drizzle of olive oil.