Pasta producers France

La Fabric' is above all the story of a couple. After 10 years spent in the banking sector, Nicolas decided to take over a 160 ha cereal farm. Some time later, Alice joined him and the pasta manufacturing workshop was born. Made of 100% durum wheat, the varieties of homemade pasta with appetizing colors and shapes are a real showcase for Alice and Nicolas' sustainable agricultural production. Dentelles au curry, clochettes aux cèpes or even tractors (plain) for children, the flavors and spices are natural.

Long, twisted, flat... pasta comes in an infinite variety of shapes ! Come to Thiéfosse to discover the range of delicious fresh or dry artisanal pasta. Pasta Délices' pasta is made on site, the old-fashioned way, from local or French products. Bear's garlic, tomato and onion... all you have to do is choose. These pastas are available 24 hours a day thanks to a vending machine installed in front of the workshop. A nice address to discover!

Irina Pasta is first and foremost two friends from the Basque Country, passionate about gastronomy and... pasta, who decided to create their own collection of ravioli, gnocchi, pasta and lasagne from their laboratory. You can find them all year long at the markets of St-Jean-de-Luz, Bidart, Quintaou in Anglet and in the fine grocery stores of the region. With Basque-style recipes such as Ossau-Iraty sheep's cheese and Bayonne ham ravioles, Piperade vegetable ravioles with Espelette pepper, Bayonne ham ravioles, blue cheese and roasted walnuts... The excellence of the products !

At Le Moulin de Léopaul, Emmanuel and Stéphanie Raillard grow 100% organic and 100% local wheat. The production of wheat, spelt, small spelt and Khorasan wheat is transformed into^first choice flours and artisanal pasta with an inimitable taste. The doors of the mill are gladly opened to discover their profession of committed farmer, visit the installation and pass to the store. The quality of the flours and pasta seduces bakers, pizzerias and gourmet restaurants who are delighted with the results obtained for their preparations.

It is in this cereal farm belonging to the Bareil clan that these original pasta products are made with lilting names: cresta, dentèla, virona, cauquilha or camba de blat. On a base of stone-ground flour, the producers have fun with art and greed to model names, shapes, colors and flavors around the ancestral wheat: golden yellow, coral red or English green pasta, the tastes of tomato, beet, spinach or basil dance in your basket. For individuals or professional distributors.

Épis en folie was born of a challenge set by Anne-Sophie and Laurent: to make farmhouse, artisanal, local pasta... from soft wheat! In Irvillac, the couple passionately grow their organic wheat, harvest it and then transform it in their laboratory, a former dairy. Five recipes have been created: Coquinouilles (coquillettes), Déferlantes (conchiglionis), Frisettes (tortis), Pépinettes (risonis) and Coiffes bigoud (macaroni). Semi-complete, they provide high nutritional value and, above all, taste great! Order them or find them at farmers' markets and local grocery stores.

"Prukibio, or the Nérac flour mill, is an address with an original production method. A market gardener as well as a cereal grower, Pascal Courtade decided a few years ago to turn his own wheat into organic flour. With his partner Agnès, they transform part of this flour into organic pasta. Try pasta with turmeric, Espelette pepper, beet, ginger or cocoa. Organic flour and vegetables are also available. You can order from their website. They are a perfect example of the notion of short, organic and local circuits.

Once upon a time, Rodolphe Neaud, a cheesemaker, swapped milk for cereals and launched the first local artisanal pasta company in the Deux-Sèvres region: Melle et une pâte. Made from local cereals, the pasta is now available in some thirty recipes, some of which are egg-based, organic or with the Bleu Blanc Coeur label. Mafaldines, campaniles, gnochetti, macaroni and tagliatelle are flavored with Espelette chili, seaweed, nettles, angelica... to combine flavor and health benefits. Yummy!

Marlene, a young mother of 33 years old, has embarked on this crazy project, that of becoming a farmer. Her activity consists in growing different cereals and transforming them. Her crops are mainly durum wheat to make pasta, soft wheat for flour and cookies, and legumes such as lentils and chickpeas. All the wheat is milled on the farm on an Astrie stone mill and the durum wheat pasta is made with La Monferrina, an Italian pasta machine.

This business offers artisanal and organic dry pasta, made in the Jura region. The website shown is their Facebook page, where they share information about their products and events.

The Landrieaux family crush their cereals using a stone grinder. The resulting flours contain vitamins and minerals. From field to plate, their pasta is handcrafted with passion and tradition. Treat yourself to their range of ravioli with raclette, coppa, comté parsley, black pudding, ewe's milk cheese, beef, honey goat's cheese... Fresh pasta and lasagne sheets. Fresh conchiglionis for stuffing and linguine. Semi-complete flour in 1 kg, 5 kg, 10 kg bags or in bulk, to make your own brioches. Filled baskets.

JUJU PASTA artisanal pasta, made in Torpes by Julie and Julien, is an explosion of flavor and nutrition! Made from stone-ground local organic cereals, this bronze-dried pasta benefits from an optimal manufacturing process that preserves all the nutritional qualities of wheat. Rich in proteins, vitamins and minerals, these tagliatelle, cock's crest, coquillette and fusilli with wheat or small spelt will delight the most demanding taste buds. Plain or flavored, the 15 JUJU PASTA products are a healthy treat to discover!

Alexandre Frattini is an organic farmer. He transforms his own cereals into pasta and semolina. The result is an entirely home-made dry and fresh pasta produced on the farm. He grows durum wheat, soft wheat and buckwheat. His range of pastas is extensive: fresh, fettucini, fusilli, spaghetti, raviole, crozet, tagliatelle plain, with vegetables or with chestnuts. These wheat-based pastas can be ordered online, and can also be found in many producers' stores in and around the département.