PASTA PROFILE
In
shape After eight years in restaurants, Emilia’s Crafted Pasta has launched a new range of premium retail products. Founder, Andrew Macleod, takes us behind the scenes. With so many pasta brands on the market, how does Emilia’s stand out? We’ve been at the forefront of pasta craftsmanship for nearly a decade. Since 2016, we’ve proudly served over one million bowls of pasta in our restaurants! With years of experience, we truly understand what people love about pasta, and now we’re ready to transform the way it’s enjoyed at home. At Emilia’s, we believe that the less we interfere with the natural process of pasta-making, the better the result. We’re not just another pasta brand – we’re the challenger, here to shake things up and bring you pasta like never before! What are your priorities? Our new retail range features premiumquality pasta that is P.G.I.-certified, produced in Gragnano, Italy, using 100% Italian durum wheat semolina and traditional production methods which follow the strict criteria of the Gragnano consortium. We take pride in creating pasta with respect for the environment and a commitment to sustainability. It is bronze die extruded (ensuring a rough texture that clings to sauces) and slow-dried for 9-18 hours at low temperatures (resulting in a natural, easier to digest product). Packaging is made entirely of paper – completely plastic-free and 100% recyclable. Designed to inspire, the look
is artistic, fashionable and emotionally evocative, resonating with the next generation of pasta lovers. We want to bring the enjoyment back to pasta! Our products are not only delicious but also something you can proudly display on your kitchen shelf or even in your living room. Take us through the range of shapes. We currently feature three unique and special pasta shapes: Rigatoni, Bucatini and Casarecce. At Emilia’s, we’re passionate about pairing with the right sauces. To help you make the most of your pasta, our website includes dedicated sections with expert advice and recommendations. With Emilia’s, you can create the ultimate pasta experience every time! • Rigatoni, slightly curved and tubularshaped with square ends, believed to originate from Rome. It is larger than penne and commonly associated with the cuisine of southern and central Italy, notably Sicily. Its ridges are designed to help the sauce to better stick to the pasta, distinguishing it from smooth-sided options. • Bucatini is a thick, spaghetti-like pasta characterised by a hole running through the centre, resulting in a thicker overall shape than spaghetti, popular throughout Lazio, particularly in Rome. The name originates from www.pizzapastamagazine.co.uk
P&P_225_Dec24_p42-43_Emillia_JB AB.indd 42
18/12/2024 17:16