Che Pasta Nonna, in Haute-Garonne, in Blagnac: local and artisanal pasta

Meeting with Diégo Homps, who makes artisanal, local and organic pasta. Diégo is originally from Argentina, but he has been in love with our region since he arrived in 2006. Argentina, Italy, Spain and Occitanie is a bit of all that, to “Che Pasta Nonna
” in Blagnac. Diégo Homps is Argentinian, he works with Pablo Ferreira who is Spanish. As they make pasta, of course, we think of Italy and for the products used in the preparations there is local and organic! In the lower space, the shop, from where you can see the workshop. There are also the machines, but also a decoration, found at Emmaüs: copper pans, coffee grinder, needle alarm clock.

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Che Pasta Nonna, 18 rue Pasteur in Blagnac


Diego Homps

Fresh pasta or dry pasta made from local products, it’s a choice and convictions for Diégo Homps, pastry master, in Blagnac. In the workshop, he works with Pablo who is in charge of preparing sauces and desserts.

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Che Pasta Nonna, Pablo Ferreira for sauces (and desserts)
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Emmanuelle Wiener

All sauces from “Che Pasta Nonna
” have a name, or rather, a feminine first name: Géraldine, Marinette, Célinette, Ginette. These first names are those of the grandmothers of those who participated directly or indirectly in the adventure of this boutique workshop.

Local and organic ingredients for the production of Che Pasta Nonna in Blagnac


Diego Homps

“Doing different and excellent” is the motto of Diégo Homps: in his pasta making workshop. He puts all his passion and love into making pasta and sauces in a “grandmother’s kitchen” spirit. Eggs, flour, cold meats, cheeses come from Colomiers, Beauzelle, Grenade sur Garonne: it is a few kilometers from Blagnac and it is therefore a short and organic circuit.

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Above the boutique workshop, there are 2 other rooms which are also very important

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