HOW IT ALL STARTED
Pastology was born in 2021 in our kitchen. Imagine. Two Italian cooks forced at home during a pandemic. We did what we do best: we started rolling pasta. For us. For friends. Soon we realised that our tradition was something people strived for, to share a handmade pasta dish made with the finest ingredients at home. We gathered our ideas and set up our brand with a simple but effective mission: to give you the best pasta you can have outside of Italy. All our pastas are made by hand, one by one, everyday. This is the artisanal added value that you can only expect from your nonna in Italy.
HOW IT'S GOING
Well. That escalated quickly.
What started in 2021 with two cooks making a few kilos of pasta in their kitchen somehow turned into tonnes of pasta.
Today, Pastology supplies custom-made pasta to more than 100 restaurants across Belgium and the Netherlands. Our team grew too: Stefano and Giuditta joined the madness, turning the original two into four.
Somewhere along the way, we also won the Gault&Millau Culinary Innovators 2024 Digital and Social Media Award.
And because apparently making tonnes of pasta wasn’t enough, we wrote a book.
Al dente as f*ck was published in English, Dutch and German and has travelled much further than we ever expected: our book is now in homes in more than 40 countries.
The Pasta Box is still here, still changing every month, because repeating ourselves has never really been our thing.
But the part we’re probably most proud of is what hasn’t changed.
Every pasta we make for our restaurant customers is still developed specifically for them. Different doughs, shapes, fillings, sizes; whatever makes sense for their dish.
And despite going from kilos to tonnes, we still make it all by hand.
One by one.
Every fucking day.
Turns out scaling up doesn’t necessarily mean selling out.
It just means you need a much bigger flour order.