Not every kitchen wants to build a dish around a product that’s already on someone’s shelf. For menus that need something genuinely their own, bespoke pasta lets the dish come first and the pasta follow.

What bespoke can actually mean

It can be as simple as adjusting a filling we already make, or as involved as developing a brand new filling from scratch, choosing a specific shape and colour combination, or matching a portion size to a particular course on your menu.

Why chefs bother with it

A signature dish that can’t be found on anyone else’s menu is a genuine point of difference, and bespoke pasta gets you there without having to run an in-house pasta section yourself.

How the process works

It starts with a conversation about the dish you’re trying to build, flavour direction, shape, colour and volume, followed by development and sampling before it’s confirmed for ongoing wholesale supply.

Lead times and volume

Bespoke development takes longer than ordering off the existing range, so it’s worth starting the conversation with plenty of runway before a menu launch or a seasonal changeover.

Frequently Asked Questions

Is there a minimum volume for bespoke pasta?

It depends on how complex the filling and shape are. Get in touch and tell us what you have in mind.

Can bespoke pasta use the same natural colouring as the standard range?

Yes, beetroot, spinach, blue matcha and charcoal can all be part of a bespoke development.

Have a dish in mind? Get in touch to start a bespoke development, or explore our homepage for inspiration first.