Meal kit service Pasta Evangelists has unveiled its new47,000 sq ft production facilityon the premises of Bestway’s first warehouse in Acton, London
Founded by Alessandro Savelli in 2016and backed by Great British Bake Off judge Prue Leith, Pasta Evangelists was acquired by Barilla in 2021.The new factory is theresult of a£13m investment.
Pasta Evangelists plans to produce some 50 tonnes of fresh pasta at the plant each week, in addition to 90 tonnes of sauces and 15 tonnes of baked pasta dishes.
The brand imports its flour from Italy
Source: The Grocer
The new Acton production site will produce some 90 tonnes of sauces per week, which is cooled and vacuum-sealed in portions
The brand boomed in popularity during 2020’s Covid lockdowns, but since then, rapid delivery of hot food has overtaken DTC meal kits as the company’s biggest earner. The new facility is set to supply the brand’s dark kitchens, which are surging towards 50 in number, as well as its DTC operation– selling 50,000 pasta boxes per month– and listings in Ocado.
“The launch comes after years of planning and innovation, as we aim to expand our pasta offering to thousands of consumers across the UK,” says Savelli, CEO of Pasta Evangelists.
“Utilising the latest technology and machinery will help us on our mission to experiment with new flavours, high-quality seasonal ingredients and a variety of pasta shapes to expand our growing pasta portfolio.”
Source: The Grocer
The fresh pasta is pasteurised to maximise shelf life
Source: Pasta Evangelists
Pasta Evangelists calls this shape its ‘porcupine pasta’, ‘dragon pasta’ or crestoni
The technology in question includesmachinery from Italian manufacturer Italgi to make pasta with flour, also imported from Italy, which is thenpasteurised to extend the shelf life of fresh pasta from two to three days to nearer 20 days.
It willcreate pasta shapes made nowhere else in the UK, like the brand’s new dragon-shaped filled pasta, as well as corzetti, anolini, saccottini, busiate and lingotti.
The factory will employ between 60 to 70 people, and contain amenities including canteens and a quiet room for religious observation and prayer.
Source: The Grocer
The factory will become the place of work for up to 70 employees
“The demand for freshly made, premium pasta has dramatically grown over the last decade, and we want to take consumers on a journey of taste exploration and discovery,” says Gianluca Di Tondo, CEO of Barilla.
“We believe the new Pasta Evangelists factory will fulfil the growing demand for restaurant-quality, fresh pasta dishes, bringing the best of Italian food to the UK.”
FAQs
If you keep fresh pasta in the fridge for over 18 hours, the pasta will start to absorb water and become oxidised. A telltale sign of this is the pasta turning into a “greenish-grey” colour. This can easily be confused with the pasta going off.
What is the difference between cooking fresh pasta and dry factory produced pasta? ›
Fresh pasta typically has a shorter shelf-life but is almost always richer and more flavorful. It is considered more tender as it takes about half the cooking time than dried pasta. Our fresh pasta cooks in about 3-4 minutes.
Who owns Pasta Evangelists? ›
Pasta Evangelists, the direct-to-consumer business owned by Italian pasta and sauce heavyweight Barilla, is to open its first UK factory this month.
Who is the chef at Pasta Evangelists? ›
Meet our chefs
2 Michelin-starred Giancarlo Perbellini serves as Executive Chef alongside Pasta Evangelists Head Chef Roberta d'Elia.
How to keep fresh pasta from oxidizing? ›
Put your pasta in an airtight container.
Make sure you seal the container tightly so it isn't exposed to the outside air.
How to know if fresh pasta has gone bad? ›
If you see any mold, it's best to discard the pasta. Check the Texture: If the pasta feels slimy or overly sticky, it's a sign of spoilage. Fresh pasta should be relatively firm and not have a slimy coating.
Do Italians use dry or fresh pasta? ›
But, beyond the history, what perhaps most shattered my conception of fresh pasta superiority is that, for many Italians, dried pasta is preferred.
Is fresh pasta healthier than dry pasta? ›
While nutritional values vary according to the ingredients used, fresh pasta generally has more cholesterol and fat content than dried pasta – owing entirely to the use of egg. Dried pasta, conversely, usually has more carbohydrates.
What color is high quality pasta? ›
So here are five tips that you should remember when buying your pasta. A good pasta must have a light yellow colour, almost ivory, as this is the colour of semolina (ground durum wheat). This means the pasta has been dried slowly at a low temperature and that the nutritional properties are therefore intact.
How much did they sell pasta evangelists for? ›
The companies did not disclose the financial details of the deal, but two sources close to the matter said Barilla would pay around 40 million pounds. Pasta Evangelists, which was founded in 2016, delivers boxes of fresh pasta directly to clients across Britain.
The group, bought by Italian food giant Barilla in early 2021, improved gross profit margins by 6% last year, but its operating los rose to £4.6m from £3.5m partly as a result of M&A costs.
What is the annual revenue of Pasta Evangelists? ›
The firm was founded in 2016 by former investment banker Alessandro Savelli, who was rejected by TV's Dragons' Den. Savelli sold a majority stake in the company to the world's largest pasta producer, Barilla, in 2021. Pasta Evangelists is the biggest pasta company in the UK with an annual turnover of about £35 million.
Did Tom Colicchio attend culinary school? ›
Tom taught himself to cook with the help of Jacques Pépin's legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey, at Evelyn's Seafood Restaurant.
Does pasta evangelist come cooked? ›
Been trying out Pasta Evangelists and they deliver fresh pasta meals (all you need to do is boil pasta and reheat meat mix) and honestly some of them are restaurant quality. Very pleasantly surprised!
Why would you like to work at Pasta Evangelists? ›
Benefits. We work hard, but we also know you have a family, friends, hobbies, and a life outside the office. That's why we offer a great benefits package, not just a competitive salary.
Why did my pasta turn brown? ›
The Maillard reaction can occur easily in pasta drying process and can cause the formation of brown-colored compounds in pasta. The development of Maillard reaction is generally related to the contents of reducing sugars and protein of pasta (Feillet, Autran, & Icard-Verniere, 2000).
Is it safe to eat oxidized pasta dough? ›
If it oxidizes, the pasta is nevertheless safe to eat. Its flavor will not be affected. For this recipe, you will need a digital kitchen scale, a food processor, a liquid measuring cup, a small bowl, and a 1-gallon zipper-lock bag.
What happens if you overcook fresh pasta? ›
Pasta can be overcooked if it's left in the water for too long. Cooking pasta for an extended period can lead to a decline in its taste and texture. This can also result in the loss of starch and nutrients. To preserve the desired texture, do not exceed the recommended cooking time.
Why is my homemade pasta not yellow? ›
This dough will have a nice yellow color but once cooked (after you have cut it into tagliatelle, pappardelle or farfalle) the pasta will turn white-ish/pale. The yellow color comes from the yolks. If you used whole eggs only, it would not be so yellow. If your dough seems to be tough and hard to knead, add more water.
