FLAVOUR IS A FRONTIERFresh Egg Lasagne Sheets - Fresh lasagne sheets made daily, by hand in a small batches in London. - Two types of flour are used to give the authentic elasticity, bite and structure. Rich yolk, Italian eggs give it its deep yellow colour. - We use bronze dies to extrude the pasta, a set of specially designed discs with different shaped openings for different pastas. The bronze dies give it a rougher, powdery surface that holds sauce better. - Supplied daily to some of the most influential chefs in London. Take it further- Baked with bechemel and seasonal vegetables- Cut into pappardelleNatoora's radical approach to seasonal sourcing is shaping the future of food- We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield.  - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.