D'Agostino Pasta | About
D’Agostino Pasta Company uses only the finest number one Durum Wheat (Semolina) and water to make the freshest, most tender handmade pasta
pasta, gluten free pasta, baton rouge pasta, fresinas, italian food
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OUR STORY

D’Agostino Pasta Company is owned by Charles F. D’Agostino, RJ D’Agostino, and executive chef Daniel Thompson. We are passionate about the culture and traditions of our old world heritage and are committed to preserving it for generations to come. Our authentic air dried pastas and sauces are still made by hand and in small batches. We source only the finest olive oils, balsamic vinegars and Italian specialties directly from Italy ensuring the highest quality products available, and our house made Italian sausage is second to none.

Chef Daniel Thompson graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1999 and has been a rising star in the culinary world ever since. He has held key culinary positions at some of the top restaurants in New Orleans, including Commanders Palace and the Grill Room at Windsor Court Hotel.

After gaining experience in New Orleans, he departed for Hawaii. While there, he worked at Roy’s, a contemporary Hawaiian restaurant, led by Iron Chef Roy Yamaguchi. Daniel then obtained the position of Executive Sous Chef at the highly regarded Baton Rouge Country Club. It was here that he was discovered by world-renowned Chef John Folse. Daniel soon became the Executive Chef at White Oak Plantation, where he worked for five years, fine-tuning his passion for classical Louisiana cooking. For the last three years, Daniel has been chef at Nottoway Plantation. Nottoway Plantation not only houses a fine dining restaurant and hotel but also serves as the site for weddings, business meetings and concerts.

Daniel was spotlighted on the cover of Louisiana Cooking Magazine as one of the “Chefs to Watch”. He has also been featured in other magazines and newspaper articles.  Come visit him at D’Agostino Pasta Company in the Drusilla Shopping Center at Jefferson Highway in Baton Rouge to discuss recipes and cooking techniques.

Our Pasta

From our Family to Yours

D’Agostino Pasta Company has been made using old world techniques to produce the finest, freshest artisan pasta.  The family traditions that originated in Palermo, Sicily, are still being adhered to today as a symbol of our commitment to our Italian heritage.  D’Agostino Pasta is made using only the finest durum wheat (100% Semolina), air-dried over rods in wooden cellars, just as it was done in Sicily for centuries.  Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative-free, producing the best tasting pasta available on the market today.  D’Agostino Pasta brings a little taste of Italy right into your kitchen.  Enjoy!

Our Sauce

For over three generations, our Italian heritage has preserved timeless family recipes for our delicately textured and flavorful pasta sauces.  Using old world techniques and family traditions that originated in Palermo, Sicily has allowed D’Agostino Pasta Company to create one of the most authentic sauces available outside of Italy.  The sauces are handmade in small batches with a unique blend of fresh herbs and spices.  Each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market. You will experience our time-honored family treasure in every meal.

TESTIMONIALS