PASTA D'ALBA SRL

Pasta d’Alba was born in the heart of the Langhe region from the vision of its founder, Dario, and his wife Rosangela, a naturopath and wellness professional. Their dream was to create a family-run organic pasta workshop where tradition and innovation could come together.

Our family has always shared a passion for organic products and healthy eating. The birth of our three children – Marco, Luisa and Laura – gave us the inspiration and determination to turn this long-held dream into reality.

Our commitment to sourcing fresh, high-quality raw materials and the excellence of the products that result from them are what truly set us apart. Direct relationships with our customers, the flexibility of our organization, and our constant drive for improvement represent our greatest added value.

Thanks to his remarkable craftsmanship, Dario personally oversees production every day. His creativity is behind the entire range featured in this catalogue, from the most traditional recipes to the most innovative creations.

Drawing on her expertise in natural nutrition and her continuous attention to emerging market trends, Rosangela launched our newest product line approximately five years ago: a range of certified 100% gluten-free products, manufactured in a dedicated facility located next to our original production site.

We firmly believe that the quality of a product begins with the careful selection of its ingredients. For this reason, sourcing is never left to chance but is the result of constant research and meticulous attention to detail. This has always been one of our greatest strengths: we work with fresh stone-ground flours sourced from certified organic agriculture – and, in some cases, biodynamic farming – including wholegrain flours, ancient grain varieties, and 100% natural legume flours.

In our workshop, tagliolini and tagliatelle are still hand-formed into nests, preserving authentic Italian pasta-making traditions. Our short pasta shapes are bronze-die extruded, giving them the characteristic rough texture of artisanal pasta and allowing them to hold sauces perfectly.

The pasta is then slowly dried at low temperatures for a minimum of twenty hours.

The result is a pasta rich in flavor that, thanks to a carefully controlled low-temperature production process, preserves all of its valuable nutritional and sensory qualities. Even the packaging is designed with great care: simple, elegant packaging allows the product to speak for itself while ensuring optimal freshness and preservation.