The Pasta Factory Pasta Pangea

Only gluten-free pasta. 100% artisanal, natural, designed for everyone.

An idea born to change the rules of gluten-free

Pasta Pangea was founded in 2009 in Castelfranco Veneto, in the province of Treviso, from an “idea by Giovanni Salvalaggio: to create a gluten-free pasta that wasn’t a” fallback alternative, but a quality choice.

The project takes shape in a laboratory entirely dedicated to gluten-free production, where natural flours and original blends based on cereals, legumes, spices, algae, and essential oils are processed.

The philosophy is clear from the beginning: no compromise on ingredients, no GMOs, additives, colorants, or added sugars. Only selected raw materials and a process that combines artisanal tradition and nutritional attention.

The goal is to offer pasta that is good, healthy, digestible, and suitable for everyone, not just for those who need to exclude gluten out of necessity.

Some images of our production

Artisanal quality, natural ingredients, zero compromises

At the Pasta Pangea pasta factory, quality is a matter of method. Each shape is made with bronze die extrusion and slow drying at low temperature, to preserve taste, texture, and nutritional properties.

The result is a gluten-free pasta that holds up well during cooking, absorbs sauces, and enhances every dish. The catalog includes varieties based on corn, rice, buckwheat, quinoa, oats, hemp, chestnuts, and legumes, to satisfy different dietary needs and tastes.

Behind each product there is continuous research, a vision that brings together technology, craftsmanship, and respect for those who eat.

Pasta Pangea is designed for those seeking a real, conscious alternative, and want to bring something to the table that is both good for you and truly tastes good.