- + 39 011 90 93 228
- 8.30 - 12.30 | 14.30 - 18.30
- info@pastagirardi.com
- Via Avv. Giovanni Agnelli, 26 Orbassano
We have extensive experience in manufacturing, sourcing raw materials, production processes and technological innovation. We listen, work and collaborate with passion, producing high-quality products using innovative methods; we create effective and successful solutions, as well as reliable and sustainable relationships.
Alongside the production of fresh pasta lies the company’s enthusiasm, the energy of getting things done and organising, the joy of sharing, the passion for explaining why we do what we do and for whom, a love of good things, respect for the past, the brightness of the present, a vision for the future, and gratitude for life.
Excellent products require excellent raw materials: that is why we choose only reputable and reliable suppliers who can guarantee consistent quality and safety. Alongside the big names, we often work with small local businesses to produce limited-edition batches.
Every morning, our team selects each ingredient based on the recipes we are preparing. It is not just a question of quality: it is our commitment to every product we make. The passion we put into choosing our raw ingredients is reflected in the authentic flavour of our pasta, which brings tradition to the table and into the family.
The eggs we use in our production come exclusively from farms that are monitored and certified by organisations whose high quality standards are backed by numerous major Italian and European certifications. We use these eggs to make all the pasta sheets for our filled pasta, as well as certain types of unfilled pasta such as classic Tagliatelle and Pappardelle, or our Paccheri and Fusilloni.
Flour, together with eggs, is the key ingredient in our production. For our classic products, we source our flour exclusively from the finest Italian mills – Grandi Molini Italiani and Mininni – whilst for our more gourmet creations we also work with smaller mills specialising in more sought-after flours (e.g. Farina della Filiera di Stupinigi). These include the buckwheat flour we use to make our Dairy-free leek and sausage Ravioli, or the entire Pasta della Corte line, made with stone-ground wholemeal flour grown in the Stupinigi Nature Reserve.
When selecting our meat, we always turn to suppliers who offer the very best, guaranteeing the origin and traceability of their products. Among our meat specialities, you’ll find classic Piedmontese dishes such asPiedmont-style Agnolotti, theAgnolottini del Plin with meat, the Langhe-style ravioli with meat or our Tortelli and Casoncelli.
Like meat and cheese, fish is a very delicate ingredient that must be handled with care and attention. That is why our suppliers guarantee the freshness and provenance of their products, as well as delivery that fully complies with cold chain principles. Among our fish ravioli, you will find Smoked salmon ravioli or Lobster girasoli.
As well as relying on the expertise and experience of the Piedmontese dairy Valform, our ricotta supplier, we also turn to smaller local producers whose excellent specialities feature in some of our products. A few examples? Piedmontese Toma, produced by the Quaranta dairy in Rivalta, which we use to make our Toma cheese and hazelnuts ravioli and Gorgonzola DOP Cheese we use to make our Gorgonzola and walnuts Girasoli.
Bringing seasonal, tasty, healthy and genuinely delicious produce to your tables has always been our aim. That’s why we source directly from the producers who sell their produce at the Turin Agri-Food Centre in Grugliasco. A few examples? The classics Ricotta and spinach ravioli or our Fresh basil "Cuoricini", or Borage and walnuts girasoli, nettles Margherite, the Parmigina-style Girasoli! A different kind of ravioli for every season!
L’ ingrediente principe per uno dei nostri ravioli più amati, apprezzati e particolari: Sardinian raviolone. A giant ravioli with a very simple filling: ricotta and lemon, based on the traditional Sardinian recipe. Precisely because of its size, the filling must be flavourful and live up to expectations. That is why we have chosen Sorrento lemons, which are large and produce a juice rich in fragrant essential oils.
In its black variety – the summer variety, which is flavourful and fragrant – it adds a distinctive, robust flavour to the most refined dishes. Some examples include Pecorino and truffle Schiaffoni and Plin with truffle and cheese, definitely worth a try if you're looking for something original or if you're a fan of the genre.
For lovers of mushrooms and classic autumn flavours, as well as truffles, we’ve created recipes featuring the porcini mushroom. Meaty and flavourful, it’s a real treat. You can find them in our Porcini mushrooms "Cuoricini"!
We produce fresh pasta, both filled and unfilled, and create solutions for taste, sales and growth.
In our workshop, we use production methods that have been learned and passed down through the generations. For example, extrusion is an ancient technique we use to give the pasta a unique texture that holds the sauce better. Every strand of pasta we produce tells a story of history and tradition, which we honour in everything we do.
Combining water and flour seems easy, and indeed it is simple: the real magic lies in being able to repeat this process consistently every day for a great many people, skilfully and passionately blending carefully selected, clean ingredients that have been prepared and combined with a wide variety of cheeses, vegetables, meats, fish, shapes, flavours and traditions. All this with the belief that whoever savours our products will experience a sensation of taste and satisfaction that touches the heart.
By nature, we prefer to use unprocessed ingredients, keeping the use of semi-processed products to a minimum. So every day we crack the eggs to make our pastry, wash the vegetables, and prepare the cuts of meat, cheeses and cured meats to create all our specialities fresh filled pasta, unfilled fresh pasta and gastronomy.
Once all the ingredients have been cooked and blast-chilled, the next step is to mix them together. This is where the real magic happens: the vegetables combine with the cheeses, meats and cured meats; the spices bring out the flavours; the aromas become richer; and our products gradually come to life.
Whilst the fillings are being prepared, we move on to making the dough that will enclose them: the pasta dough. Eggs and flour are skilfully combined to achieve the right consistency and thickness. The aim is to create ravioli with a dough-to-filling ratio that brings out all the flavours.
Once the ravioli have been made, we move on to the final stages of the production process: during pasteurisation, all products are heated to a temperature of 90°C and then rapidly cooled (blast chilling). This allows us to extend the product’s shelf life without using preservatives, ensuring both its safety and quality.
