Every filling we make and every sheet of dough we roll traces back to family cooking, not a factory formula. Here’s the short version of how that turned into a wholesale business, without losing the bit that made it worth starting in the first place.

Where it started

Our recipes are rooted in Sardinian home cooking, the kind of pasta made for a family table long before anyone thought about selling it to restaurants. That heritage still shapes what we make today, from culurgiones to hand folded triangoli.

Growing into a Yorkshire supplier

What began as small batch cooking grew into a proper wholesale operation based in Yorkshire, built for independent restaurants, hotels and caterers who wanted fresh pasta without compromising on quality just to hit a bigger volume.

Expanding beyond pasta

The same small batch, done properly approach has since found its way into artisan arancini, croquettes and ice cream too, so the same kitchens that trust us for pasta can now cover more of their menu with us as well.

Where we supply today

Our pasta, arancini and croquettes now reach restaurants and caterers right across the UK, frozen and delivered via tracked courier, with our own driver covering local delivery across Yorkshire and Greater Manchester.

Frequently Asked Questions

Is Nata Pasta still a family business?

Yes. The recipes and the way we work both go back to family cooking, even though the operation itself has grown to supply restaurants nationwide.

What else does Nata Pasta make besides pasta?

Artisan arancini, croquettes, and an artisan ice cream and sorbet range, alongside the core fresh pasta everyone knows us for.

Curious what’s grown out of that story? Explore the full range on our homepage or contact us to talk about supplying your kitchen.