Pastai
A fresh pasta maker in Lomagna, Lombardy, founded in 1993, with the marks Pastai in Brianza, in Emilia, in Valtellina and in Liguria; it also makes Pizzoccheri della Valtellina IGP.
Pastai is an Italian maker of fresh pasta based in Lomagna, province of Lecco (Lombardy). According to the company's history, in 1993 three Lombard entrepreneurs bought a ravioli workshop in Monticello Brianza to make handmade fresh pasta, just as packaged fresh pasta in modified atmosphere was emerging in Italy. The first mark, Pastai in Brianza, delivered filled pasta to delicatessens in and around Milan; in a 350 m² workshop seven people made up to 1,000 kg a day. Production later moved to a new plant in Lomagna.
The company then opened regional sites for local pasta styles: Pastai in Emilia in Piacenza in 2002 (thin egg pasta and handmade tortelli piacentini), Pastai in Valtellina in Montagna in Valtellina near Sondrio in 2006 (buckwheat pasta, pizzoccheri, ravioli with bresaola and Bitto cheese) and, since 2016, Pastai in Liguria, a joint venture with an artisan pasta maker near Genoa (borage ravioli, pesto). There is also an organic mark, Pastai Bio.
The website groups the range into lines: Pastai I Fatti a Mano, Pastai Le Specialità Ripiene and Pastai I Tradizionali (filled pasta such as agnolotti, ravioli, cappelletti and casoncelli), Pastai Le Paste Lisce (egg tagliatelle, pappardelle, tagliolini, garganelli), Pastai Le Paste Lisce Speciali, Pastai Pizzoccheri della Valtellina IGP, Pastai Gnocchi e Paste Corte (gnocchi, orecchiette, trofie) and Pastai Linea BIO. The dough is mostly wheat flour, semolina and egg.
The company reports production sites covering 8,000 m² in total and more than 3,500 tonnes of products a year, with much of the work still done by hand.
Facts
| Year founded | 1993 |
|---|---|
| Country | Italy |
| Region | Lombardy (Lomagna, province of Lecco) |
| House range | Pizzoccheri della Valtellina IGP, Le Paste Lisce Speciali, Le Paste Lisce, I Fatti a Mano, Le Specialità Ripiene, I Tradizionali, Gnocchi e Paste Corte, Linea BIO |
What it includes
How it connects to Pasta
Pastai → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Wheat flour, Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Pizzoccheri della Valtellina
Frequently asked questions
Where is Pastai pasta made?
The main plant is in Lomagna (province of Lecco); regional sites are in Piacenza, Montagna in Valtellina and Liguria.
Does Pastai make PGI pizzoccheri?
Yes, fresh Pizzoccheri della Valtellina IGP with buckwheat flour; buckwheat pasta is the speciality of the Pastai in Valtellina mark.
Does Pastai make organic pasta?
Yes, under the Pastai Bio mark and the Linea BIO line: filled pasta, tagliatelle and spaghetti alla chitarra from organic ingredients.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Pizzoccheri della Valtellina — Buckwheat pasta (at least 20% buckwheat flour plus wheat) with an EU protected geographical indication, made only in the province of Sondrio, Lombardy.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
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