Pasta d'Alba was born in the heart of the Langhe, thanks to the insight of its founder Dario Mainardi and his wife Rosangela, a naturopath: they created a family-run organic artisan pasta factory where quality, tradition and innovation meet. Pasta d'Alba is an artisan pasta factory that has been granted ICEA Organic Certification since 2006. We believe that product quality begins with the selection of raw materials. This has always been our key strength: we work with fresh, often stone-ground flours from certified organic farming, sometimes biodynamic, including Italian grains, wholemeal flours, ancient cereals, gluten-free flours and 100% legumes. We work with artisan care and full respect for tradition. In our laboratory, tagliolini and tagliatelle are hand-nested according to tradition. Short pasta such as penne, fusilli, macaroni is bronze drawn, giving it the perfect roughness typical of handmade products, making it perfect for picking up sauces.
PASTA D'ALBA
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