We are Bio Pasta Bonetti.
We stand for handmade organic pasta products and a traditional family business.
Carlo Alberto Bonetti
In 1992, he turned his passion for traditional pasta into his vocation. With innovative ideas and a great deal of craftsmanship, he has contributed significantly to the success of Bio Pasta Bonetti. He creates pasta innovations from flour and water that the gourmet world has never seen before. His know-how about pasta is unrivalled.
Favourite pasta: Taglierini No. 117, UrDinkel Tagliatelle No. 364
Gabriella Bonetti Keller
Behind every strong man is an even stronger woman. Her expertise in "healthy nutrition" was the benchmark for the launch of the first organic pasta and other products. Administration, marketing and trade fair presence with "Maestro" Carlo was not always easy alongside being a housewife and mother of three children. Today, she still prefers to look after the gift service and is available to the team with her sound cooking knowledge in word and deed.
Favourite pasta: Tagliatelle No. 130, UrDinkel Radiatori No. 396
Orlando Alberto Bonetti, Junior
Even as a small child, he loved to go to the maestro in the pastaria. The smells, the colours and shapes of the various pasta products already fascinated him. In 2009, he started working part-time at Bio Pasta Bonetti alongside his studies. In 2018, the generalist took over the helm of Bio Pasta Bonetti and with a lot of new verve, he successfully steers the Pastaria in the second generation.
Favourite pasta: Radiatori 4-colour No. 123, Tagliatelle Classic No. 130
Has been an integral part of Bio Pasta Bonetti since 1997. A true veteran, because over the years he has not only learned the craft of pasta production with a lot of diligence and hard work, but has perfected it. He is always to be found in our production with a smile and with full commitment.
Favourite pasta: Tagliatelle Classic No. 130, Reginette No. 194
Our young gourmet, a plate of organic Pasta Bonetti comes to the table at least once a week. And he needs the power food too, because it takes a lot of stamina and muscle power in our production and logistics.
Favourite pasta: Saffron Tagliatelle No. 108, Radiatori 4-colour No. 123
Every day we are happy to live these values with Bio Pasta Bonetti to live these values.
PhilosophyOur pasta is mainly processed by hand in order to preserve everything valuable that the ingredients contain. This is how we create little treasures that meet our strict quality criteria 100%.
We cultivate a respectful and familiar relationship with our employees and attach great importance to equality and equity in our team.
As an organic company from the very beginning, environmentally conscious action is a matter of course for us.
Since 1992, we have remained true to our philosophy, you can rely on our brand, our logo stands for the highest quality and enjoyment, without compromise.
Raw materialsWe use only the highest quality raw materials and organic whenever possible. We are convinced that the careful selection of the finest ingredients is crucial for the taste and quality of our products.
Whenever possible, we source our raw materials from the region and pay attention to sustainable logistics in procurement.
We are also specialised in developing recipes for customer requests; whether with Rheintaler Ribelmais, Black Barley, Red Durum Wheat, Yellow Pea Protein or Culinarium Certified products. We implement every customer request, because we love a challenge.
VerarbeitungWe combine modern and traditional values in our production process. We use small machines equipped with traditional bronze dies to give the pasta a rough structure. This makes the sauce adhere even better to the pasta. During the pressing we pay attention to low pressure and heat so that the raw materials do not lose their high quality.
The pasta is then placed on drying grids by hand and gently air-dried at low temperatures for 16 to 24 hours. This considerate process preserves the raw materials in their natural form.
After drying, our finished pasta is packed by hand with love and precision. This is certainly not commonplace in our fast-moving industrial age, but it is in keeping with our philosophy.