Since the very first factory was opened, our pasta production machinery have been created to the design of the Novarese family, as the company strives to keep the artisan quality of the pasta at the forefront of what it does. This project is based on processes designed and developed by the management of Pastificio Novarese to place quality at the centre of the company's mission. For each and every member of staff at Novarese, every moment of our working day, every ingredient, every tiniest detail contributes to making fresh stuffed pasta how "Mr Mario" used to make it. In our company's 50 years, the Montorio production site has grown significantly, while remaining true to its roots of artisan workmanship, meaning some processes are still done like they were in the good old days. For example: we select and buy whole wheels of cheese and grate the cheese in-house, just before using it. We buy whole cuts of beef cooked in a braising pan to produce the braised meat we use as an ingredient in our range of fresh pastas stuffed with meat. This approach means that the ingredients we use to make both the pasta and the fillings still taste and smell like they should. We use the best equipment on the industrial food market and the latest technologies in our factories to ensure absolute food hygiene for the product. All our pasta is prepared to traditional Italian recipes. Pastificio Novarese has an expert team of in-house cooks who oversee the quality of the products and creates new recipes.