Little Hollows Pasta Co.

We make pasta, lots of pasta.

Self-taught pastai, we’ve spent the last three years perfecting our recipes and carefully sourcing our ingredients. From bronze-die extruded shapes such as linguine, fusilli and macaroni, to our speciality handmade filled pastas; agnolotti, tortelloni, scarpinocc and cappelletti. Whatever the shape, we guarantee they will be some of the tastiest bits of dough you’ve ever tried.

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The first rule of making great pasta - fantastic ingredients. We source local organic eggs and locally milled ‘00’ flour to make our ravioli and tagliatelle dough, and use a knowledgeable, independent, family run importer for all of our Italian ingredients, such as our durum wheat semolina and parmesan.

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We’re obsessed with making pasta, which is lucky, as practice makes perfect.