We are

Pasta d’Alba was founded in 2006 in the heart of the Langhe region, inspired by the vision of its founder, Dario Mainardi, and his wife Rosangela, a naturopath and wellness professional.
Their goal was to create a family-run artisanal pasta workshop where innovation and tradition could come together.

An ICEA-certified organic artisanal pasta producer since 2006

We believe

The selection of our raw materials is never left to chance, but is the result of a careful and continuous selection process. This has always been our strength: we work with freshly milled, stone-ground flours, all sourced from certified organic farming and, in some cases, biodynamic agriculture.
These include wholegrain flours, ancient grain flours, gluten-free flours, and 100% legume flours.

We work

With great artisanal care and traditional techniques.
In our workshop, tagliatelle and tagliolini are hand-formed into nests, just as tradition dictates. Our short pasta shapes are bronze-drawn to achieve the characteristic rough surface of artisanal products, which is ideal for holding and absorbing sauces.
Our pasta is then slowly dried at low temperature for at least twenty hours.

GMO Statement

Organic products are produced without genetic engineering. The use of genetically modified organisms or their derivatives is prohibited in organic farming and processing and contradicts the self-understanding of the organic industry.