Phil Howard is simply one of Britain’s best chefs. He has been cooking at the highest level for over 30 years and was only in his twenties when he was awarded two Michelin stars for his restaurant The Square. He has been mentored by culinary giants like the Roux brothers, Marco Pierre White and Simon Hopkinson, and the list of Phil’s own protegés is hugely impressive.
Phil has always avoided the limelight and rarely appears on TV, preferring to concentrate on cooking. You will mostly find him in the kitchen at his Chelsea restaurant Elystan Street or devising and cooking delicious pasta dishes for Notto.

At Notto we never cut corners with the quality of our ingredients. We use the same suppliers for our pasta dishes that Phil uses at his Michelin-starred restaurants. What’s important to us is freshness, seasonality, provenance and, above all, flavour.
Phil’s approach as a chef has always been to find the best produce and then use his skills to produce dishes that have a purity and intensity of flavour.
This means we use the best tomatoes in season, beautifully aged pecorino and parmesan and meat sourced from farms practicing exceptional animal husbandry.      Find out more

At Notto we never cut corners with the quality of our ingredients. We use the same suppliers for our pasta dishes that Phil uses at his Michelin starred restaurants. What’s important to us is freshness, seasonality and above all flavour.
Phil’s approach as a chef has always been to find the best produce and then use his skills to produce dishes that have a purity and intensity of flavour.
This means we use the best tomatoes in season, beautifully aged pecorino and parmesan and free range meat.      Find out more

Whenever you order from us you can choose from eight dishes. We make our filled pasta and pasta sauces daily so freshness is guaranteed. The dishes range from elegantly simple to super-luxurious but the one thing they have in common is the attention to flavour. No dish will ever leave our kitchen unless it’s totally delicious.

Because everyone loves something extra we’ve not limited what we offer to just pasta. You can make your meal a real occasion by including antipasti: from the best prosciutto, to Italian olives, to freshly baked focaccia. Our tapenade dips go fantastically well with the focaccia and make for a lovely shared starter.
You can serve your pasta with a glorious green salad, and round your meal off with our unmissable chocolate and hazelnut pot.

Because everyone loves something extra we’ve not limited what we offer to just pasta. You can make your meal a real occasion by including antipasti: from the best prosciutto, to Italian olives, to freshly baked focaccia. Our tapenade dips go fantastically well with the focaccia and make for a lovely shared starter.
You can serve your pasta with a glorious green salad, and round your meal off with our unmissable chocolate and hazelnut pot.

Every box of Notto pasta contains a sachet of pasta water. Adding pasta water to a sauce comes naturally to Italian cooks, as they know it really enhances the final dish. The pasta water is the matchmaker in the marriage of pasta and sauce. It emulsifies the sauce and merges the flavours of the dish’s two components making the whole greater than the sum of the parts. We make our pasta water super-concentrated so when you use it to cook your dish you are imparting real flavour and texture to your sauces. It’s amazing the difference it makes!

For every single one of our pasta dishes there is an accompanying video guide.
There’s nothing complicated about making your Notto pasta dish but just by using our secret pasta water ingredient and following some of Phil’s chef’s tips you can make it taste the best it possibly can.

For every single one of our pasta dishes there is an accompanying video guide.
There’s nothing complicated about making your Notto pasta dish but just by using our secret pasta water ingredient and following some of Phil’s chef’s tips you can make it taste the best it possibly can.

At Notto we love cooking with whatever vegetables and herbs are in season. This means that naturally quite a few dishes are vegetarian. Some use egg-free pasta and are great for vegans too.
For those with gluten intolerance we do offer gluten-free pasta as an alternative for most of our dishes.
We’ve spent a long time developing our own delicious gluten-free pasta recipe and it works really well when shaped into ribbons or short cut pastas like bucatini. However, it doesn’t offer the thinness and flexibility that we need to make filled pastas like raviolis. It’s important to us that our gluten-free dishes are just as good as the ones made with our standard pasta recipe so we’ve decided to limit the gluten-free option to dishes where it really works well.

There’s nothing worse than packaging that can’t be recycled. Every single element of our packaging has been scrutinised to make sure it is recyclable. We’ve also done some lateral thinking and saved space in our boxes and reduced our need for a cooler bag by freezing our pasta water sachet to keep the rest of the box’s contents wonderfully cool while they are on their way to you.

There’s nothing worse than packaging that can’t be recycled. Every single element of our packaging has been scrutinised to make sure it is recyclable. We’ve also done some lateral thinking and saved space in our boxes and reduced our need for a cooler bag by freezing our pasta water sachet to keep the rest of the box’s contents wonderfully cool while they are on their way to you.