When we launched our own Ardross pasta just a few months ago, we genuinely had no idea what to expect.
We hoped people would enjoy it. We hoped they would appreciate the story behind it. But we certainly didn’t expect it to disappear quite so quickly!
In fact, it’s been so popular that we’re now down to our very last batch. Once it’s gone, that’s it until after this year’s wheat harvest in August.
One of the things that makes our pasta so special is that it really is a true field-to-fork product. The wheat is grown here on our farm before being taken to a community mill, where it’s milled into flour. From there it heads to our Italian pasta maker, Ivano, whose passion for traditional pasta-making transforms our wheat into the delicious pasta you’ll find on our shelves.
Whether your favourite is tagliatelle, fusilli, caserecce, maccheroni or conchiglie, every packet starts life in our fields before making its way back to the farm shop.
Alongside the pasta, we also have a small amount of our own flour available. It’s a rustic white flour that’s perfect for homemade bread, biscuits and everyday baking. Like our pasta, it starts with wheat grown here at Ardross and contains just one ingredient – our wheat.
We’ve also had lots of customers asking about folic acid in flour. Mandatory fortification of non-wholemeal wheat flour is being introduced across the UK to help reduce neural tube defects in babies. While many people welcome the public health benefits, others have been looking for flour without added ingredients.
The good news is that our own flour contains nothing but wheat grown here at Ardross. No additives, no improvers – just flour. Many of the smaller artisan mills and flour producers we work with also continue to produce flour without added folic acid, so if you’re looking for unfortified flour, just ask a member of the team and we’ll be happy to point you in the right direction.
There’s something incredibly satisfying about seeing a crop that began life in our fields come back onto our shelves as something completely different. It takes nearly a year from sowing the seed to filling a saucepan, and in just a few short months you’ve almost emptied our shelves.
Thank you for supporting another step in our field-to-fork journey. We’ll be looking forward to harvesting this year’s wheat and making the next batch of Ardross pasta very soon.
