We are Bio Pasta Bonetti. We stand for handmade organic pasta products and a traditional family business.

Carlo Alberto Bonetti
Founder

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

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Gabriella Bonetti Keller
Founder

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
Managing Director

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

Eudemio Campos
Production Manager

Eudemio Campos


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

Kristian Rosival
Production / Logistics

Kristian Rosival


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

Anna Liptakova
Production / Logistics

Anna Liptakova


As a passionate cook, she loves working with dough, so she is just right for us. She ensures the right precision in the packaging and production of our products.

Favourite pasta: Pasta Hearts large No. 248, Spaghetti No. 183

Every day we are happy to live these values with Bio Pasta Bonetti to live these values.

Philosophy

Our 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 materials

We 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.

Verarbeitung

We 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.

Bio Pasta Bonetti a story of success



Bio hat in unserer Familie schon lange Tradition. (E)





1978-1989

At the end of the 1970s, Gabriela and Carlo Bonetti decided to take over their grandparents' mountain farm in Switzerland (Pfäfers SG). Already at that time as pioneers in organic farming, they converted the entire farm to organic farming. With over 400 chickens according to strict KAGfreiland guidelines, they were one of the first in the entire region.
1987_Carlo_mit_Kalb

1992

The new pasta did not go unnoticed and soon production really took off: Bio Pasta Bonetti was founded.

1992

Certification: Bio Suisse Knospe licensee for pasta production.

1994

Entry: Model protection for our handmade Pasta Festa pasta. (Hüetli, hearts, flowers, stars etc.)
1994 Bild

2003

Certification: Culinarium (as an innovative regional product)

2012

Anniversary: 20 years
2012 Bild

2018

Change from sole proprietorship to Pasta Bonetti GmbH. Takeover by Orlando Alberto Bonetti Junior.
2018 Orlando Bonetti
Spagetti

1987

In order to sell their organic products even better, they founded one of the first organic and health food shops "Naturlada" in the region.
1987 Lunziboden

1991

Due to the lack of good organic pasta on the market, they decided to make some themselves. As a native Italian, it was a matter of the heart for Carlo Bonetti. So he produced and sold his first organic pasta in his "Natrulada" in Bad Ragaz.
1992 Bild

2000

Award: Innovation Award Winner Heidiland

2001

Entry: Protection of the Bio Pasta Bonetti® trademark

2002

Anniversary: 10 years

2007

Anniversary: 15 years

2011

Winner: Gold medal on World Pasta Day
2011 Bild

2014

Winner: Gold medal on World Pasta Day

2017

Anniversary: 25 years

2022

Anniversary: 30 years

1978-1989

At the end of the 1970s, Gabriela and Carlo Bonetti decided to take over their grandparents' mountain farm in Switzerland (Pfäfers SG). Already at that time as pioneers in organic farming, they converted the entire farm to organic farming. With over 400 chickens according to strict KAGfreiland guidelines, they were one of the first in the entire region.
1987_Carlo_mit_Kalb

1987

In order to sell their organic products even better, they founded one of the first organic and health food shops "Naturlada" in the region.
1987 Lunziboden

1991

Due to the lack of good organic pasta on the market, they decided to make some themselves. As a native Italian, it was a matter of the heart for Carlo Bonetti. So he produced and sold his first organic pasta in his "Natrulada" in Bad Ragaz.
1992 Bild

1992

The new pasta did not go unnoticed and soon production really took off: Bio Pasta Bonetti was founded.

1992

Certification: Bio Suisse Knospe licensee for pasta production.

1994

Entry: Model protection for our handmade Pasta Festa pasta. (Hüetli, hearts, flowers, stars etc.)
1994 Bild

2000

Award: Innovation Award Winner Heidiland

2001

Entry: Protection of the Bio Pasta Bonetti® trademark

2002

Anniversary: 10 years

2003

Certification: Culinarium (as an innovative regional product)

2007

Anniversary: 15 years

2011

Winner: Gold medal on World Pasta Day
2011 Bild

2012

Anniversary: 20 years
2012 Bild

2014

Winner: Gold medal on World Pasta Day

2017

Anniversary: 25 years

2018

Change from sole proprietorship to Pasta Bonetti GmbH. Takeover by Orlando Alberto Bonetti Junior.
2018 Orlando Bonetti

2022

Anniversary: 30 years