Pasta Murati was officially launched in 2019, and its activity exploded during the pandemic. New machines arrive and three people are hired to support the development of the young company, now based in Artiguelouve. ” Unfortunately, people quickly returned to their pre-crisis consumption habits. In the meantime, I became the manager of Pasta Murati after my divorce. We are only two in the company “, explains Mathieu Arnaud.
Good products from the South West
To make his organic spaghetti, tagliatelle, ravioli, shells, fusilli, macaroni and conchiglie… Mathieu Arnaud sources as much as possible locally. Thus, for his ravioli, he works with cattle breeders from Morlaàs and pigs from Ger (Béarn), and mushroom producers from Tarbes. He also uses trout from the Pyrenees, mixed tomme from the Pyrenees.
“There is only durum wheat semolina that I cannot find in the Southwest. I get my supplies from a group of Aragonese and French producers located near Huesca, in Spain,” underlines the pastry craftsman.
In addition to recovering 95% of its waste by transforming it into animal feed for these producer partners, Mathieu Arnaud wishes to recover the packaging of its products. ” If a local association or company has an idea to upgrade them, please contact me “. The call is launched!
See the website “Pasta Murati”