Handcrafted - Slow Dried
Capparelli Artisan Pasta, founded in 2021 in Northern Ireland, is a testament to our passion for exceptional culinary experiences and a commitment to crafting unparalleled pasta. Our journey began with a vision to bring authentic Italian pasta-making traditions to our local community, resulting in a collection of premium pasta varieties that garnered enthusiasm from chefs, home cooks, and food enthusiasts.
Fuelled by this positive response, we continuously innovate, introducing new shapes, flavors, and limited-edition collections that capture the essence of each season. Our commitment to pushing the envelope while maintaining our artisanal roots has expanded our reach beyond Northern Ireland.
In 2023, we proudly became finalists at the prestigious Blas na hÉireann Irish Food Awards. Notably, our artisan pasta won the Chefs Larder category, a significant achievement at Ireland's most prestigious food awards.
We remain dedicated to the principles that have guided us—craftsmanship, quality, and a passion for exceptional food experiences.
How we make our Pasta
We slow dry our pasta at max of 38c and it takes up to 24 hrs to fully dry
Our Slow-dry process is a traditional and slower drying process compared to commercial fast-drying pasta methods.
Slow drying at lower temperatures helps preserve the natural nutrients present in the wheat flour. This can result in a higher retention of vitamins, minerals, and phytonutrients compared to fast-dried pasta.
By using bronze die (traditional artisan method) instead of Teflon dies (commercial method), the texture of our pasta is better able to grip the sauces, using a specific method of extrusion and shaping.
This traditional pasta-making technique has been used for centuries and is known for producing high-quality pasta with unique texture and flavour characteristics.
Italian Prime Terre
Our pasta is made from Italian semolina in collaboration with the farmers of the Coldiretti association, Prime Terre is the controlled supply chain project that is commitment to sustainability.
The project aims to ensure sustainability, quality and traceability of the wheat supply chain. All this effort result in a superior high quality flour, giving our semolina an intense yellow colour and a distinctive aroma which is perfect to make artisan pasta.
Organic Ancient Grain Einkorn
We also make pasta made from Einkorn flour (most primitive form of wheat on Earth) which we source from Cotswold -England and Ireland.
Einkorn is easier to digest and contains more protein and antioxidants than modern wheat.
Einkorn is clearly the most ancient and purest type of wheat as there are only two sets of chromosomes, meaning that its natural gluten content is low, making it a healthy food, it does not have the D chromosome (it contains only 14 chromosomes), which seems to be connected with wheat intolerance in many humans.