Located between York and Selby in Escrick Business Park, Nata Pasta is the brainchild of the trio behind Italian restaurant Burro in Riccall.
Directors Gianmatteo Saba, Luca Oggiana and Francesco Chirigoni initially started producing all their pasta and gnocchi for their own restaurants, but now they and their team of four chefs produce the highest quality We produce pasta wholesale and supply restaurants in York, Liverpool, Leeds, Sheffield and London. Manchester.
They have also received a lot of interest from restaurants in London and hope to be supplying some of London's top restaurants soon.
Luca, Gianmatteo and Francesco are childhood friends from Sardinia who worked at a well-known Italian restaurant in the UK before founding Burro in 2019.
The restaurant prides itself on making all its dishes from scratch with nata pasta.
“We are our own customers above all, so we know what people like and we know that the quality has to be the best,” Francesco said.
“We're targeting high-end restaurants. It's a premium market because we need to keep this business an artisanal business,” Luca said.
“We work six days a week and use only the best ingredients, using 100 percent durum wheat semolina to make our pasta, colored with beetroot, spinach, green matcha and coconut shell charcoal. Everything is fresh.”
Pasta ingredients include crab and lime, braised lamb, duck and gin, salmon and dill, lobster and mushrooms, and goat cheese.
“Once you taste our products, you won't be able to go back to your previous supplier,” Francesco said.
The factory also produces desserts – cedas are traditional Sardinian fritters, one filled with chocolate with a Nutella filling, the other with lemon-infused mozzarella, which is new It's something special.
They also hope to be able to sell homemade ice cream soon.
Luca continued: “We offer several delis in York and would like to move into retail eventually, but for now we are concentrating on wholesale.
“No other company in the UK makes such innovative pasta products.
“We also do custom orders for restaurants. There are no restrictions.”
If you would like to get in touch with a restaurant, please visit pastanata.co.uk.
The press visited Burro last month ahead of a visit by MasterChef Italia winner Valerio Braschi.
The restaurant is housed in a historic stone corn mill, and you can sit and dine either inside the old windmill or in a one-story building that fans out around the windmill, overlooking the surrounding countryside during the day. It offers great views of the area.
A mill has existed on the Riccall site since 1290, but the current mill was abandoned in 1911, long before it took on its current appearance.
The restaurant is open seven days a week and reservations can be made here.
