Pastificio
Pressenda.
OUR PASTA, JUST AS YOU’D MAKE IT YOURSELF
Our land,
our story.
Since 1931 we've never stopped doing what we do best: making pasta. As simply as our grandparents made it, and just as you’d make it yourself. Today Pastificio Pressenda holds firm to its origins in 1931 and, now in its third generation, continues to perpetuate the tradition of artisan pasta making.
Water, flour and egg continue to combine in a superb quality product.
Our pasta,
as you'd make it yourself.
Our bond with the land means that everything we do is geared to safeguarding the traditions we've jealously guarded ever since 1931.
We meticulously select every ingredient to make each recipe special. And if an ingredient fails to meet our quality standards it cannot be part of Pressenda, because we seek perfection.
Egg Tagliolini
ANCIENT RECIPE, 1931
Celebrate a special day
LIMITED EDITION
Pressenda's tradition was founded in 1931 by Natalino Pressenda in the former dairy of Roddino. The same tradition was handed down through the family and has now reached the third generation in the form of the renowned Tajarin of the Langhe: eggs, flour and a love of tradition.
Discover the new 250 g format
Ingredients: Durum wheat semolina, egg (20%)
Format: 250 g
Perfect pairing: White ragout with Bra sausage | Alba white truffle and beurre noir
Accompany with a good glass of Barolo d'Alba: deep ruby red with a floral, slightly fruity bouquet and exceptional tannins, the perfect partner for Egg Tagliolini Antica Ricetta 1931.
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