Who would have thought that a basement on rue de l'Arbre de la garde would house a fresh pasta factory? However, this is where Damien Planque has set up a modern laboratory that complies with health standards, under his home. In this immaculate space there are stainless steel machines: one kneads, the other laminates, others package and label. A mini-factory dedicated to quality pasta, available in multiple shapes and colors: tagliatelle, gnocchi, spaghetti, linguine and many others. The ingredients? Simple and natural: durum wheat semolina, eggs, water, without colorings or preservatives.
A good dough that travels
This quest for excellence and naturalness has earned his company, Past'Aveyron, growing recognition, notably during the Septuors de Press Center or at the Aveyron en Seine event in Paris. Damien, also a butcher in Rodez, uses his experience to develop his production. Its pasta can be enjoyed at the L'Agriculture restaurant in Baraqueville, displayed on the shelves of the local Carrefour market, and appeals well beyond the town: communities, clinics, hospitals and even the Festival des Templiers, a worldwide trail running event. renowned, are among its clients.
On the communication and sales side, Damien relies on his daughter Anaé, working on a work-study basis at the CCI of Rodez. With Past'Aveyron, Aveyron seems to hold its benchmark in terms of fresh pasta, and the inhabitants can be proud of it, now rivaling Italy in the culinary field.
