Italian Pasta Wholesale, Bulk and Private Label

ALL-FOOD is your Italian pasta supplier and export partner, based in Tuscany. We source authentic Italian pasta for importers, distributors, retailers and food-service buyers around the world. Working with established pasta makers across Italy, directly or through our trusted sourcing network, we select ranges that meet international quality standards and prepare each shipment with the origin, food-safety and labeling documentation your market requires. Whether you need branded retail packs, bulk cases for repacking, or a full private label program, we handle sourcing, quality control and logistics end-to-end from Italy to your destination port.

What we supply

• Durum wheat semolina pasta: the classic pasta di semola in short and long cuts (spaghetti, penne, fusilli, rigatoni, farfalle and more), including bronze-die (trafilata al bronzo) ranges for a rougher texture that holds sauce.
• Egg pasta: tagliatelle, pappardelle, fettuccine, nests and lasagne sheets made with Italian eggs.
• Regional and specialty shapes: orecchiette, trofie, paccheri, casarecce and other regional formats buyers ask for by name.
• Whole wheat and ancient grain pasta: wholegrain (integrale), farro and khorasan ranges for health and specialty retail.
• Organic pasta: certified organic ranges, with certificates supplied per lot.
• Gluten-free pasta: corn, rice and legume-based ranges produced on controlled lines, with allergen documentation.
• Legume pasta: lentil, chickpea and pea pasta for high-protein and better-for-you ranges.

Our pasta producers

We work with a durum wheat pastificio in Puglia whose flagship line is made entirely from Apulian durum wheat under a certified supply chain, bronze drawn on the rough textured formats and slow dried. Alongside it we source organic ranges including Senatore Cappelli, wholegrain, gluten free, and speciality formats such as grano arso and traditional egg sfoglia. We do not publish producer names on the website. Named producer profiles, plant certificates and audit documentation are provided to buyers under discussion.

Formats and packaging

Retail packs are 500 grams, supplied at 20 to 24 units per case depending on format. We break cases for mixed pallets, so you can take several formats without committing to a full case of each. Foodservice runs at 3 kilogram packs, and we supply "00" flour at 5 kilograms for kitchens and bakeries. Long formats, short formats, egg pasta, wholegrain, organic and gluten free all sit in the same programme, and our principal producer's flagship line alone runs to over 40 formats.

Organic Italian pasta wholesale

Organic pasta is one of the fastest-moving categories for importers in the United States, Canada and Northern Europe, and it is also the one where paperwork stops most first orders. We supply certified organic Italian pasta from producers whose facilities are certified under the EU organic regulation and audited annually by an accredited control body.

For a buyer in the United States, the EU organic certification matters because of the equivalence arrangement between the EU organic regime and the USDA National Organic Program. Product certified organic in the EU can be sold as organic in the US market when it ships with a valid NOP Import Certificate. We prepare that certificate as part of the export pack, alongside the organic certificate of the producing facility and the transaction certificate covering your specific lot.

Our organic range covers durum wheat semolina cuts, whole wheat and ancient grain shapes, and organic egg pasta. Organic runs are produced on scheduled dedicated slots with documented line cleaning between conventional and organic production, and the cleaning record forms part of the lot file. If you are building an organic private label line, the certification of your brand as the labelled operator is a separate step and we will walk you through it before the first production run.

Minimum volumes on organic lines are higher than on conventional, because organic durum is bought on contract rather than on the spot market. Tell us the shapes and the pack format you need and we will come back with the real minimum for that combination rather than a headline number.

Private label pasta manufacturers

We work with private label pasta manufacturers across Italy and manage the programme end to end, from choosing the producer to the pallet arriving at your warehouse. You own the brand. We own the coordination.

What can be produced under your label:

• Dry semolina pasta: the widest range and the lowest entry volume, produced in Campania and Puglia. Standard bronze die or teflon die, short and long cuts, retail packs from 250g to 1kg and foodservice packs from 3kg to 5kg.
• Egg pasta and pasta all'uovo: produced in Emilia Romagna where it is the regional speciality. Nests, sheets and ribbon cuts. Higher entry volume than dry pasta because of the shorter shelf life and the egg supply contract.
• Organic pasta under your brand: subject to your company being certified as the labelled operator in the destination market. See the organic section above.
• Gluten-free pasta: on dedicated controlled lines, with the line certification and the testing protocol supplied with each lot.

What the programme includes: range and shape selection against your price point, pack and format design, label origination in the language of your market, regulatory review of the label for the destination country before printing, artwork approval and print coordination, production scheduling, batch consistency across repeat runs, and full lot documentation.

Lead times run from artwork sign-off, not from the order date. Label origination and regulatory review typically take two to three weeks, printing runs on the producer's schedule after that, and production follows. Build that into your launch date rather than discovering it after the PO. Recipes developed for your programme stay yours.

Minimum volumes depend on the pasta type, the number of shapes and the pack format, and they differ substantially between dry, egg and gluten-free lines. Send us the shape list and the target pack and we will quote the real minimum for that combination.

Certifications and quality

Our principal pasta producer is a durum wheat pastificio in Puglia, certified to FSSC 22000 version 4.1, IFS, and BRC, with Halal certification through HFCE and Kosher certification in place. The organic range is certified by ICEA. The plant also holds ISO 22005 chain traceability certification, which tracks the wheat from the Puglian fields through milling to the finished pack, so every lot can be traced back to its origin. Halal and Kosher documentation ships with the consignment where your market requires it.

How we select Italian pasta suppliers

Most buyers searching for Italian pasta suppliers end up in one of three places: a directory listing hundreds of unverified factories, a trading company reselling whatever it has in stock, or a single pastificio that will only sell what it happens to make. An export office works differently. We hold the relationships with the producers, and we match the producer to your programme instead of pushing you toward whoever has capacity this month.

Every producer in our pasta network goes through the same four steps before we place a customer order with them. We audit the facility documentation and confirm the certification is current, not expired. We run a sample production and taste and inspect against the specification, including cooking test and break resistance. We place a reference order at real commercial volume to see how the plant behaves under a live deadline. And we check export history, because a factory that has never shipped outside the EU will not have the paperwork discipline an FDA or CFIA entry requires.

The network covers the regions that matter for each pasta type. Dry semolina pasta and the traditional slow-dried shapes come from the South, principally Campania and Puglia, where durum milling and the drying tradition sit together. Egg pasta, including tagliatelle, pappardelle and lasagne sheets, comes from Emilia Romagna, where the egg pasta method is the regional standard. Specialty and regional shapes come from the region that owns them, because orecchiette from a Northern plant is a shape, not a product story.

What you get from working through us instead of contacting a factory directly: one contract and one invoice instead of five, a single quality standard applied across producers, consolidated loading so you can mix products from different plants into one container, and export documentation prepared once, correctly, for your destination market. If a producer fails, we move the order rather than leaving you to restart the search.

Why buy Italian pasta from ALL-FOOD

• Single point of contact in Italy. One team handles sourcing, quality control, packaging, documents and shipping, so you are not chasing five suppliers across Europe.
• The right producer for your range. We work with Italian pasta makers directly or through our vetted sourcing network, and match you to the right one instead of pushing a single fixed catalog. Buyers building a full Italian assortment often add our Italian pastry and bakery products to the same shipment.
• Export-ready paperwork. We know what your customs broker and importer need before they ask.
• Traceable, transparent lots. Every case is traceable back to producer, plant and batch.
• Flexible volumes. From a mixed pilot pallet to full-container programs, scaling as your sell-through grows.

Markets we ship to

We regularly export Italian pasta to the United States, Canada, Australia, the Middle East, South America and across the EU. Dry pasta is shelf-stable and imports cleanly into all of these markets. If you are sourcing for the US market, we prepare FDA prior notice details, nutrition-facts labeling and the origin documentation US Customs expects. For Canada we align with CFIA / SFCR labeling; for Australia with FSANZ and Country of Origin Labelling; for the Middle East with local shelf-life and, where required, halal documentation. Tell us your destination and we will match documentation on the first quote. Our step-by-step guide on how to import Italian food to the USA covers the full process.

Frequently asked questions