Who we are

Pasta Negri: we carry on tradition to this day in producing as always used to, but offering as never was done before.

Our pasta factory is located in Chiuro, a village among the Valtellina mountains.

In the heart of the Italian Alps we can rely on the purity of water and the more suitable environment for this type of production. Furthermore, the excellence of raw ingredients and the great care used in the production process allow us to obtain a high quality pasta. In fact, our product provides a basis for a transparent healthy nourishment.

chi siamo

Nowadays we follow the traditional ways of pasta making but we apply the latest technologies and take into account the nutritional needs. At the same time we preserve the essence of artisan pasta.

Pasta Negri is conceived as a work of art which takes shape in our laboratory in order to give the consumers a great range for creative preparations. In doing so our customers become the masters of their own creations.


The two lines we produce follow
the same rules of production:

confidence &
make up
your dish.


1. The making of the dough

The buckwheat flour and/ or the durum wheat semolina – depending on the product to be obtained – is poured in the first tank of the press. Spring water is then added so that the mixture results well moisturised. At this point the entire creating process of proteins begins. They will be the core and structure of our final product.

2. Pasta production

The pasta maker decides the right time to put the dough into the second tank of the press. At this point the drawing of the dough begins. It is done by extrusion through a bronze die. The desired shape is achieved as well as that characteristic rough surface typical of the texture of homemade pasta that allows the dressing to stick perfectly to the product.

3. Drying the pasta

This is one of the most critical points to obtain a high quality pasta. A slow static drying process carried out at low temperature was chosen by Pasta Negri as the best one. The drying may last from 12 to 24 hours depending on the type of pasta. Temperature never exceeds 50°C. to preserve the nutritional and organoleptic properties.

4. Product packaging

Even the packaging is done by hand: every single packet is filled, weighed and heat-sealed allowing an accurate quality control of the final product.