For a good few years now, Pasta has become and continues to be an ever increasing passion (obsession) of mine. From making and eating at home to where we are now, having fallen deeply in love with it I could quite happily have a bowl or two of it daily... which pretty much most days is ABSOLUTELY the case!

Launched in spring 2021, Pastaio a Mano is the next stage in my adventures into pasta that first started four years ago with a TV show, a book and a road trip across northeast America from which point I was hooked.

Using amazing heritage grain organic flours is something that I became enchanted with when making pasta at home. This sparked the seed of the idea behind bringing these amazing ingredients into the spotlight for locally made, hand crafted, small batch extruded pasta in South East London.

I believe that great pasta starts at the very source, the grains, their importance and provenance. This is why they are at the heart of our product and we've chosen to work with the independent farmers, millers and producers who are integral to the end result of making a great product. They play an essentially important part in the renaissance of the grains, our food chain and respecting our planet through their farming techniques, production methods and practices.

Yes I'm obsessed with it, and I am dedicated to bringing you some of the best pasta, always produced freshly each week to order, containing the best ingredients and hopefully gets you as obsessed about the stuff as I am. It's time to rethink what you know about dried pasta!

Simon