Pastificio Alfieri: authentic Piedmontese egg pasta

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Artisanal Piedmont Pasta: Tajarin and Langhe Specialties

From the heart of the Langhe and Roero hills to your table, Alfieri egg pasta embodies the true essence of Piedmontese tradition. Crafted with carefully selected durum wheat semolina and fresh Italian eggs, every shape reflects our passion for quality and authentic flavour.

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tradition

A Family Story of Grain, Tradition and Passion

Pastificio Alfieri was founded in the early 2000s in Magliano Alfieri, in the province of Cuneo, with one simple mission: to preserve the authentic recipe of traditional Piedmontese Tajarin and the fresh egg pasta that has been part of our region's culinary heritage for generations.


We select only the finest ingredients and craft our pasta the traditional way—slowly and with great care—to create products that bring the comforting aroma and authentic taste of homemade Italian pasta to every table.

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Truffle Collection

When Alba Truffle Meets Alfieri Pasta

Our Truffle Collection is created for those who appreciate rich, unmistakable flavours. Traditional Tajarin, Tagliolini and carefully selected pasta shapes are enriched with prized Alba truffle, offering an unforgettable culinary experience for truly special dishes.

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The Alfieri method

From Grain to Table: The Alfieri Method

Every Alfieri pasta shape begins with the finest ingredients from our land and ends with an unforgettable dining experience. We use only premium first-milling durum wheat semolina and fresh Italian eggs, combining them through a cold lamination process that helps preserve the natural proteins and nutritional value of the dough.

The final step is a slow, low-temperature drying process lasting 12 to 15 hours, ensuring outstanding elasticity, excellent cooking performance, and the authentic flavour that has long defined traditional Piedmontese pasta.

This unique method, blending artisanal craftsmanship with modern production techniques, is what makes every forkful of Alfieri Tajarin truly distinctive.

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