Top 4 Piedmontese Pasta

Castagno Bruno Molino e Pastificio is a family-owned Italian company with a rich tradition and a clear vision of sustainable, natural production. Located in the town of Giaveno, in the heart of the Piedmont region, the company began its story in the mid-20th century as a small family-run mill, founded by Pietro Castagno. His son Bruno carried on the legacy, and in the 1980s, he redirected the company’s path toward what was then a pioneering endeavor – exclusively organic production. Today, Castagno Bruno stands as a symbol of quality, health, and authentic food. In their integrated mill and pasta facility, they produce organic flours and pastas made from a wide variety of grains and legumes – from traditional recipes to gluten-free and high-protein pasta options. The entire production process is carried out in-house, without any additives, with careful attention to preserving the nutritional value and natural taste of the ingredients. In addition to a broad product range, which is distributed throughout Italy and internationally, Castagno Bruno also operates a retail shop located within the production facility itself. This space allows consumers to experience the brand’s philosophy firsthand – one built on the balance of tradition, innovation, and a deep respect for health and the environment.Expand

Fontaneto is a family-owned Italian company based in Fontaneto d’Agogna, in the province of Novara (Piedmont region), founded in the mid-1980s. It specializes in the production of high-quality fresh and filled pasta. Their extensive assortment includes a variety of pasta formats, made from carefully selected ingredients and prepared according to traditional recipes. The production process combines artisanal precision with modern technology, allowing for flexibility and small-batch manufacturing without compromising quality. With over 35 years of experience, Fontaneto successfully distributes its products on both domestic and international markets, remaining true to the values of Italian gastronomy. Each package reflects a blend of tradition, seasonal approach, and genuine passion for excellence.Expand

Gallesio Sandro is a family-run estate in Benevello that produces artisanal pasta made from ancient grain varieties grown on their own fields. The pasta is made exclusively from flour obtained from grains such as Grano Rebelde and Gentil Rosso - non-genetically modified varieties typical of northern Italy. The grains are cultivated in small batches, without intensive agricultural interventions, which ensures an authentic expression of terroir and a richer nutritional profile. Milling and pasta production take place locally, allowing full control over quality and traceability from the field to the final package. The pasta is shaped using the trafilatura al bronzo technique, meaning it passes through bronze dies that create a rough surface ideal for holding sauces. After shaping, it is dried slowly at low temperatures, preserving the structure, aroma, and natural color of the grain. This approach results in pasta with a full flavor, pronounced cereal aroma, and a firm yet elastic texture when cooked. Gallesio Sandro positions itself as a small, specialized producer for markets that value sustainability, ingredient origin, and transparency. Thanks to the combination of traditional techniques, local cultivation, and the use of ancient grains, their pasta is particularly appealing to gourmet shops and restaurants seeking authenticity and a strong sense of terroir.Expand

Tajarin al tartufo bianco is a pasta dish flavored with the regional star - tartufo bianco d'Alba. This simple dish consists of handmade tajarin (also spelled as taglierini and tagliolini) pasta flavored with butter, pepper, and freshly grated white truffles. Although truffles bring more than enough flavor, a sprinkle of Parmigiano is often used to finish this delicacy, which becomes even more decadent if paired with a glass of dry red wine.Expand

Agnolotti del plin is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The pasta is traditionally filled with veal, pork or rabbit meat, this was mainly done with leftover roasts, but vegetables such as cabbage or spinach are also occasionally used. The name of the dish stems from the local dialect in which plin translates as a pinch, referring to the preparation method of sealing each agnolotto with a firm squeeze. Agnolotti del plin can be served doused in melted butter, a combination of butter and fresh sage (burro e salvia), tomato sauce, ragù, or meat drippings sauce (sugo d'arrosto).Expand

A variety of Italian pasta ripiena (lit. filled pasta), agnolotti are tender, bite-sized pillows of dough, plump with a creamy cheese, meat, or vegetable filling. Agnolotti originated in the Piedmont region circa 12th century, and they are often regarded as the first of many stuffed pasta types in northern Italian cuisine. Unlike ravioli, which are made with two separate pasta sheets and stamped out, agnolotti are made with a single sheet of dough that is folded over the filling and typically cut into little rectangles. However, throughout the region, agnolotti come in various shapes. Around Langhe and Monferrato, they are sealed with a firm pinch, which gives them their distinctive appearance, and they are called agnolotti al plin, while the town of Asti is known for agnolotti gobbi (lit. hunchbacked) - pasta pockets that are filled so abundantly that they become slightly curved. Another interesting variety are the half-moon-shaped agnolotti a mezzaluna. They are traditionally filled with a mixture of different leftover meats which are often flavored with wine and herbs, and some of the classic fillings include stracotto - slowly braised beef, roasted rabbit, pork, or even chicken. Unique to the entire region are agnolotti filled with donkey meat, a specialty of the town of Calliano. Numerous other local variants exist, including the addition of vegetables such as spinach, chard, or even artichokes, and ricotta or fontina cheese. Agnolotti can either be enjoyed cooked simply in a beef broth or heaped over with juices from the roasted meats. Sometimes, they are served with ragù alla Piemontese or other, more elaborate meat sauces. Burro fuso e salvia (lit. melted butter and sage) is another commonly used sauce; it lends a rich, nutty taste of browned butter and a wonderful herbal aroma to agnolotti, which are traditionally finished with some grated Grana Padano or Parmigiano-Reggiano cheese.Expand

Tajarin al burro is a traditional pasta dish hailing from Piedmont. The dish is made with a combination of local tajarin pasta and butter. The pasta is made from flour and egg yolks, and the burro e salvia sauce is combined with the cooked tajarin. Before serving, it's seasoned with salt and pepper, and it's recommended to garnish the dish with thinly shaved white Alba truffles.Expand