Little Hollows Pasta Co. make artisan pasta from their kitchen in Bristol. They use organic eggs from Somerset and locally milled 00 flour from Shipton Mill to make their pasta, as well as the best quality durum wheat semolina imported by a local, independent supplier.
Their specialisms are handmade filled pastas and bronze die extruded shapes. It all started in 2016 with a hand me down pasta machine and a cookbook. Entirely self taught, they are obsessed with providing the South West with the best quality pasta possible, and along the way learning everything there is to know about pasta from every region of Italy.
"we think our product's so good that we rarely eat it with anything other than butter or olive oil. It has so much flavour, and a great texture."