Pastas Gallo

Pastas Gallo is a Spanish pasta maker and the main brand of Grupo Gallo. The company dates from 1946, when José Espona bought a flour mill in Rubí near Barcelona and began making pasta there, at first about 10,000 kg a day. After a trip to Italy, Espona brought durum wheat pasta to Spain, persuaded Spanish farmers to grow durum wheat and founded the country's first semolina mill. Over the following decades the group built or acquired plants in Terrassa, Granollers and Esparreguera in the province of Barcelona and turned a former flour mill in El Carpio (Córdoba) into a semolina mill. Granollers became home to the fresh products plant, and Esparreguera was the first plant in Spain to make only gluten-free pasta. In 2026 Grupo Gallo marks its 80th anniversary.

According to the official site, Gallo dry pasta is made from durum wheat semolina; the durum wheat is of local origin and is milled in the company's own mill.

The range is wide. Dry durum wheat pasta includes Gallo Clásica (spaghetti, plumas or penne, hélices, macaroni, fideuá), Gallo Sopas (fideos, letters, stars and other soup shapes), Gallo Al Bronce (bronze-die pasta), Gallo Pasta Fina (quick-cooking), Gallo Ensaladas and Gallo Placas for lasagne and cannelloni. Egg pasta is sold as Gallo Al Huevo. For other diets there are Gallo Integral, Gallo Proteína, Gallo 100% Legumbre (pasta made only from legume flour) and Gallo Sin Gluten from maize and rice. Gallo also makes filled pasta (Gallo Rellena and the fresh Gallo Pasta Fresca) and fresh potato gnocchi, Gallo Ñoquis frescos, plus a multi-vegetable pasta and children's character shapes.

What sets Gallo apart is its own semolina milling and its early specialisation in gluten-free pasta.