Nonna Tonda

James first became acquainted with the world ​of pasta during an apprenticeship at the Michelin-starred ​restaurant in Moderna, L’Erba del Re. From this, James and Rebecca left London for a road trip around Italy, cooking local pasta dishes and exploring the various regions of Italy before setting up Nonna Tonda

Nonna Tonda now creates a variety of traditional Italian pasta shapes taking inspiration from the various regions’ different styles, tastes and methods, from the richer egg pasta of the north to the semolina pasta of the south we can create a number of shapes. 

We pride ourselves on having the freshest pasta, it is made daily and within 24 hours of it being made it will be delivered to you. We use no preservatives or additives In any of our recipes.