How does one open an artisan pasta shop?

Eating PastaHow does one open an artisan pasta shop? Opening a workshop for fresh pasta, dry pasta, organic pasta, or gluten free pasta for those with celiac disease, that is, production and merchandising of artisan egg noodles and stuffed pasta, is a very interesting process. Supermarkets and big-box stores are becoming increasingly formidable competitors of fresh pasta shops. However, workshops that specialize in artisinal production, such as bakeries, ice cream parlors, caterers, and fresh pasta shops, of course, continue to do business, deriving their market strength from the quality of their product.

The fresh pasta industry has been growing continuously in recent years, largely due to increased attention being paid to healthy eating habits, and an increased focus on traditional and homemade dishes. To develop this market, one must pamper clients with high-quality, niche products that whet the palate of the customer, but above all, cater to their particular needs. Think of people with celiac disease, people who, because of their food intolerance, can’t enjoy these “NATIONAL” delicacies.


Small family-run pasta shopHow does one open an artisan pasta shop? The start-up costs for opening and running an artisan pasta shop aren’t particularly high, nor does one have to possess sophisticated technical knowledge. All one needs to do is follow the free course that we provide for our customers to learn the tricks of the trade. In short, there are plenty of good reasons why starting a fresh pasta shop today is a viable option for would-be entrepreneurs.


“Roberta, 28, started a beautiful store selling dry organic pasta and gluten free pasta for people with celiac disease. This was made possible thanks to financing from Article 215 for Female Entrepreneurs. Inspired by traditions of the area where women always made handcrafted spelt pasta, they decided to produce organic pasta for those with celiac disease, who are becoming more and more numerous in our country. It was an exceptional choice. Another important factor to consider is ecological: the pasta workshop is environmentally friendly, does not produce pollution, and it derives power from solar panels. Roberta and her family, in addition to the assistance of Article 215, were able to take advantage of help from CNA. One year after she opened, Roberta is very satisfied with her work and the business proceedings. In fact, through exhibitions promoted and organized by Confartigianato, the pasta shop has grown and now exports its products abroad.


“The Santucci family was considering for years the idea of opening an artisinal pasta shop for those with celiac disease. After they participated in a recent Seminar on Celiac Disease presented by Pama, they became confident that they could turn their dream into a reality. With the opportunities that the INVITALIA Agency provides for the development of businesses, the Santucci family solidified their plans. In Carrara, a fantastic city on the Versilia River, GLUTEN-FREE GOODIES was born, a beautiful and well-equipped workshop prodicing GLUTEN-FREE artisan fresh pasta, cuisine, and pastries. This was made possible thanks to the experience we have gained in the field, but above all, thanks to the Santucci family’s faith that Pama was an ideal business partner. After a brief one-week training with our Pasta Maker and Chef, GLUTEN-FREE GOODIES is delighting the palate of those with and without celiac disease with their fresh pasta, bread, pizza, and pastries…all produced strictly WITHOUT GLUTEN”.


Example of a small artisan pasta shopTo open a pasta shop, one can start small, with only 540 ft². The workshop will need to be equipped with all of the necessary tools for making fresh pasta and for the sale of the finished product. The workshop will require: a work table, an extruder, a mill-cutter, an automatic ravioli maker, a gnocchi maker, a molding pasta machine for cappelletti and agnolotti, a cutter designed to be used with the extruder for short pasta, a 4-shelf pasta dryer, a refrigerator, a combined meat mincer-grater, a sink, and a full kitchen with a 4-burner stove and exhaust hood. For the sale: a refrigerated display, an electronic scale, and a cash register The necessary total investment is estimated at 40,000 to 70,000 € euros, taking into consideration the availability of USED AND REFURBISHED MACHINES, GUARANTEED TO WORK LIKE NEW.

Take part in our free courses to learn how you too can start a workshop for the production of fresh, dried, or gluten-free pasta!