Northern Pasta Co (spelt pasta in paper packaging)
The Northern Pasta Co is made in a sustainable manner. It uses nutty spelt flour (not gluten-free, but an an ancient grain that’s easier to digest than wheat). Grown in fields using regenerative farming methods, to create a nutritionally dense flour that is used to make the pasta.
The farms are biodiverse to support local pollinators and sheep are used to graze the fields, as natural pest control. The pasta is then cut using bronze dies for a rough surface, and sold in paper packaging.
Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.
Read up on food safety for people and pets. For tinned ingredients, rinse/remove lids (or pop ring-pulls over holes) then step on upper cans to pinch rims together, to stop wildlife getting trapped.
Unless you have food waste bins, just bin pepper and allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps. To avoid acids harming compost creatures.
This brand now has over 500 5-star reviews, and is sold in many independent health and farm shops. It also uses a local miller, to support independent historic businesses.
The range includes:
- Radiatori
- Rigatoni
- Fusilli
- Gigli
- Casarecce
- Conchigilette
Hasta La Pasta seasoning!
This offering is ideal to add to pasta. It’s made with fennel seeds, herbs (parsley and chives), garlic powder, black and Aleppo pepper and flaked sea salt. Ideal to elevate all your dishes, and also packed in a tin for easy recycling.
Serve with plant-based Parmesan
Everything tastes better with a little grated cheese on top. But Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.
Instead, just grate your favourite vegan cheese on top. Or learn to make plant-based parmesan! It’s very simple, and once mastered, you’ll never go back!
