Padova, Italy
La Pasta del Padovan
Artisanal egg pasta with 48-72h natural drying; private-label for agriturismi and wineries.
La Pasta del Padovan is an artisanal pastificio based in Vigodarzere near Padova, Veneto. The company produces dried pasta using 100% Italian durum wheat semolina and fresh Type A eggs, according to its stated method of slow production and air-drying. The production process involves stretching pasta on wooden frames and drying for 48 hours at room temperature without mechanical driers, a method the company claims preserves nutritional and organoleptic properties. The product range includes pasta all'uovo in long formats such as fettuccine, pappardelle, tagliolini and reginette; pasta di semola offerings including caserecce, ditaloni and fusilli; pasta for soups and broths; wholemeal varieties; and seasonal tagliatelle with flavourings such as saffron, truffle, mushroom, cuttlefish ink, lemon, chilli, spinach and beetroot. The company offers contract manufacturing services (produzione conto terzi) and distributes through more than 300 retailers across Veneto. Ownership is registered as Pastificio Artigianale di Legnaro Maria Cristina.
Capabilities
- Pasta & rice
- Fresh pasta
Tags
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