All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
A favourite and very easy recipe for pasta with a pasta machine -- delicious with simple sauce
Pasta at home requires just a little planning but very little technique. It is helpful, though not necessary, to have a pasta machine to cut the dough.
If you use large eggs, the ratio for a good texture is one egg per 100g of flour.
I recommend using half Shipton Mill '00' Italian flour and half bread flour, but I have used all bread flour as well, or semolina, or a mix, and the results are still good.
Ingredients
For four people, use:
600g flour (mix 450g Italian '00' flour and 150g bread flour, or 3:1 ratio, if possible)
6 large eggs (for medium eggs, adjust flour quantities, e.g. 5 eggs and 450g flour)
Two good pinches of salt
Method
Work the ingredients together with a scraper for about 5-7 minutes, until completely integrated into a fairly smooth ball. If it is very dry, add 15g water or olive oil to adjust, and if overly sticky, add a similar amount of flour.
Rest the dough for 30 minutes.
Divide it into 16 or 20 balls, then roll each one through the pasta machine, dust with semolina to keep the sheets from sticking to each other on a plate.
[If making the pasta by hand, roll the balls out with a roller or pestle, and then in the next step, just cut into strips with a knife].
Boil a generous pan of salted water, cut the sheets into your desired pasta form (we love wide tagliatelle).
Cook for about 2 minutes. When the pasta starts to rise to the surface, it's ready.
Serve with your favourite sauce. Wild garlic pesto is unbeatable when it's in season.
Added by: Marlon Jones
Organic Khorasan Flour (413)
Organic Emmer Wholemeal Flour (414)
Capunti with roasted vegetables, ricotta and sage brown butter
Naomi Devlin's Buckwheat Pasta (gluten-free)
Gnocchi - the Italian dumpling made with flour and ricotta
Coloured PastaIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.