Pasta d'Alba

Pasta d’Alba was born from an intuition of Dario and Rosangela: a family-run artisan laboratory that is entirely organic where quality, creativity, and innovation reign. Pasta d’Alba is a young and dynamic reality: the excellence of the products is definitely its strong point. 

Dario handles production: all the products in the catalog, from the most classic to the absolutely innovative, have been created from his inspiration. The support and knowledge of Rosangela, a naturopath and professional in the field of well-being and natural nutrition, provide an important added value for the company.

Pasta d’Alba is an artisan pasta factory with organic certification from ICEA active since 2006. It is from this year that the adventure of the pasta factory began, and year after year production has grown rapidly and steadily, confirming the quality of the product and the efficient management of customer relations. 

Since 2013, Pasta d’Alba has been operating in the new headquarters in Diano d’Alba, in the center of the Langhe, where they have two separate production laboratories: one laboratory dedicated with ministerial authorization for producing and packaging all gluten-free products and another where all gluten-containing flours are processed and various packaging for all products is completed.

All Pasta d’Alba products come from certified organic agriculture. The raw materials are all selected, of high quality and value, with the awareness that it is precisely these that make the product unique. All pasta is bronze-worked and slowly dried at low temperatures.