Pasta d’Alba was founded in 2006 by Dario and Rosangela who imagined an organic pasta workshop where quality, creativity and innovation could find their highest expression.
Dario takes care of the production: he developed all the products you can find in our catalog, from the most traditional ones to the most original ones, like the gluten-free 100% millet, quinoa and amaranth pasta.
The knowledge of Rosangela, nutritionist and professional in the field of health and wellness, is an important added value to our firm.
High quality raw materials and mastery in production create a very unique and tasteful pasta.
Tagliolini and tagliatelle are handmade, while penne and fusilli are bronze-die extruded following the best Italian tradition. Pasta is then slowly dried at low temperature for more than 18 hours preserving all nutrients of flours freshly milled. Those simple things are what make our pasta so good!
Recently also the two sons Marco and Luisa have an active role in the business taking care specifically of marketing and customer relations.
From 2013 Pasta d’Alba has a new workshop dedicated to gluten free products: we offer a new line of certified gluten free fusilli and penne made from corn, rice, chestnut and buckwheat. This set of new products is identified with the green label.