Diano d'Alba, Italy

Pasta D'Alba S.r.l.

Artisanal organic pasta mill in the Langhe region specializing in dry pasta made with certified organic flours, whole grains, ancient grains, gluten-free and legume-based pasta.

Pasta d'Alba is a family-run artisanal pasta mill founded by Dario Mainardi and his wife Rosangela, a naturopath, with the vision of creating a biological pasta producer in the heart of the Langhe region where quality, tradition, and innovation meet. The company has held ICEA Organic Certification since 2006 and operates two separate production laboratories in Diano d'Alba: one for classical and local flours used in the artisanal line, and a second ministerially authorized facility for gluten-free certified products.

The pasta production emphasizes careful craftsmanship and traditional methods. Long pasta such as tagliolini and tagliatelle are hand-nested according to tradition, while short pasta including penne, fusilli, and maccheroni are bronze-die extruded to give the characteristic roughness of artisanal products. All pasta is dried slowly at low temperatures for a minimum of 20 hours to preserve taste and quality. Raw materials are sourced from certified organic agriculture, often stone-ground from local mills, featuring Italian grains, whole grain flours, ancient grain varieties, and gluten-free and legume-based flours.

Pasta d'Alba serves distributors, retailers, and private customers with four main product lines: Linea Artigianale (classical artisanal), Linea Gluten Free (certified gluten-free), Selezione Legumi (100% legume-based pasta), and Linea Territorio (featuring local Langhe ingredients). The company also offers custom product development and private label manufacturing for European and international markets. All products carry vegan, organic, and gluten-free certifications where applicable.

Capabilities

Pasta & rice
Dry pasta

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