Cacio e pepe made with bigoli noodles on a white plate

Pasta made locally, with love.

Local. Like, really 
local. 

Like, across the hall.

From flour to fillings, almost everything comes from Minneapolis makers, located in the same building where our pasta is made.

The Food Building in Minneapolis
Photo of Alex Dayton by Eliesa Johnson

A decade of experience in the making.

Alex Dayton, owner and operator of Aliment Pasta Co, has been honing his pasta-making skills for over 10 years.

Chef-level standards = pasta, like you've never had it before.

Hands making pasta. Photo by Eliesa Johnson.

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