Flour and fresh eggs. No water. Here’s how a traditional recipe for pasta dough, used by a family in the countryside of Camerino, in Central Italy, has become the key to success for Entroterra S.P.A. a company that sells pasta noodles to major retail chains worldwide under the brand name “La Pasta di Camerino“. Founded in 2003 as a small family-owned company, Entroterra S.P.A. has steadily grown to occupy a 43,000 square feet state of the art production facility partly powered by renewable energy sources. The founder of the company and current Director of Production is Mr. Gaetano Maccari, a determined entrepreneur that has translated his family recipe for pasta dough into a successful and growing business reality. He told us:
“We are proposing pasta noodles as they were made in peasant families during the mid-1900’s when I was very young and egg pasta noodles were seldom on our table and still sort of a luxury meal. Eggs were not available every day, and when they were, my mother used to mix them just with flour to make the pasta dough. By avoiding the use of water, she would allow us to enjoy a tastier and healthier product, which only required more effort in the mixing phase. Today, at the factory, we keep making pasta noodles as my mother used to, according to her recipe and using only fresh and local ingredients. The result is a very porous and rough pasta noodle, very nutritious and with a consistency comparable to homemade pasta. The use of water (in addition to eggs) to make egg pasta noodles today is widespread among our competitors because it facilitates mixing, but the end product is not at all comparable to what we offer”.
The group’s turnover in 2013 reached 13.7 million euro, increasing about 33% over the previous year. An impressive result, mostly due to the appreciation of the international markets for “La Pasta di Camerino” brand products. In 2014 the company entered the Chinese market, after its appearance on the shelves of stores in the USA, Russia, Canada, Ukraine, Northern and Eastern Europe. “La Pasta di Camerino” aims to increase from 10% to 30% share of the total export turnover within the next two years.
“We are aiming at foreign markets because they recognize the quality of our products- said Mr. Maccari – New business partnerships in Asia, North America and Europe will allow us to establish a greater presence of our products in the large-scale distribution and catering. At the same time we are strengthening our presence also in the Italian distribution. In addition to traditional pasta noodles, Entroterra S.P.A. has recently launched under the brand name “Maccari bio” two lines of organic pasta noodles made with spelt flower, a cereal already appreciated centuries ago by the ancient Romans for its dietary proprieties, and nowadays by those that are fond of natural foods”.
This Man Wants To Conquer The World With His Pasta, Speed Read
1 – The group’s turnover in 2013 reached 13.7 million euro, increasing about 33% over the previous year.
2 – Here’s how a traditional recipe for pasta dough, has become the key to success for the Company
3 – In 2014 the company entered the Chinese market, after its appearance on the shelves of stores in the USA, Russia, Canada, Ukraine, Northern and Eastern Europe.
Latest posts by roberto ceccarelli (see all)
- Italian way to a fashion cerimony is highly exclusive with Cleofe Finati - 15th February 2017
- Fashion Moonlight Attraction - 21st September 2016
- Granarolo Enters the Balsamic Vinegar Market - 3rd August 2016