It was Love at First Sight!
And now a Passion!
Our journey began with the quest of our founder, Kankshit Modi. He set out to find delicacies that could rival Pav Bhaji and he happened to come across pasta! As he learned more and more about pasta and its qualities, he fell in love with it! He exclaimed, “It’s healthy! It’s easy! It’s tasty!”.
However, to Kankshit’s surprise, the Indian food manufacturing industry did not have a lot of brands that offered high-quality pasta back in 2012. And thus began the journey of making quality pasta for pasta lovers in India. Eventually, in 2013, Pastillio hit the market shelves. A 100% Durum Wheat Semolina Pasta—with no breakage and NO MAIDA—available in a variety of shapes and sizes that everyone loves!
Making Pasta the Pastallio Way-With Love and a Little Bit of Magic!
The raw material for pasta is wheat semolina (rawa/sooji) with 15% moisture. Water is added to this semolina to prepare a dough, which is then extruded under pressure and dried under high humidity to get pasta with 12% moisture.
So it is simple to see that the whole process involves the careful addition and removal of water, with the only ingredient being wheat semolina that has very little moisture. But the transformation it goes through is magical!
- Semolina has a shelf life of 3 months, while pasta’s shelf life is 24 months!
- Semolina has no shape, while pasta comes in more than 100 shapes!
- Limited recipes and ways to eat semolina, but there are infinite ways to make pasta!
Now, doesn’t that sound magical?
And that's not all. Did you know? By manufacturing pasta, we can save tons of wheat every year that would otherwise get spoiled! That makes us want to make and consume pasta with pride and delight!
Bringing New Variants to the Growing Market
We understand our consumers’ needs and make products with complete transparency and the best ingredients.
Pastillio pioneered the manufacturing of Durum Wheat Semolina Pasta in India.
We introduced the pipette-shaped pasta in India, also known as Chifferi.
We made the Spinach-and-Tomato-based Tricolour Pasta, which has now evolved to Beetroot-and-Spinach Pasta.
We began the production of proprietary gluten-free pasta from our traditional farali flours.
We made Hemp Flour pasta - another pioneering product rich in plant protein!
We introduced the ‘Pastallio Diet Specials’ - a range of proprietary pastas to suit consumers’ health needs.
We launched our most innovative product - ‘Kids Ragi Pasta’ - that may just change the way everyone consumes pasta!
Stepping Up our Pasta Game
With New Machinery & Enhanced Production Capacity
With our customers' love, our success in making and selling healthy pasta to the markets grew. The accomplishment brought with it the need to increase our production capacity. In 2019, we set up a new production facility with a more than 5000 kg capacity per day. With all HACCP certifications and adherence to ISO quality standards, we make pasta in a world-class manner. And we invite our customers to see it for themselves!
Innovating Pasta,
One Extrusion at a Time
Just as time moves forward, so do we—continuously shaping the future of pasta. We are committed to bringing you new and exciting pasta varieties that delight, surprise, and deepen your love for our products. With every innovation, we strive to elevate your pasta experience, ensuring there’s always something fresh to enjoy!
