History of Pasta Livia
“It all started at the restaurant where I worked with an announcement from the pasta supplier: 'There will be no supply for today. ' Without much choice, I decided to make the pastas myself. The days went by with the same announcement, and with me realizing that this was not just a temporary solution, but a new passion that was being born.
From that moment on, my mission became clear:
to make the best, freshest pastas, every day.”
Durim Shahinas
Founder of Pasta Livia
Born as a Passion
It all started in the small kitchen of the house, where Durim, together with his mother and brother, began to live this new passion of making fresh, artisanal, completely organic pastries. This was just an experiment, until the first orders started...
The first workshop
The increase in orders created the need for a new space—a production space, a place larger than the small home kitchen, but no more than 20m2.
It was there that our first workshop, our first pasta machine, and our first artisan worker laid the true foundation of our pasta, initially under the name Makbel, meaning 'Beautiful Pasta'
Fresh Pastas
Among Chefs and industry professionals the word began to spread: “Durim produces fresh pastas.” - every restaurant where quality dishes are served has among its basic ingredients Fresh Pastas.
This was also MakBel's strongest point.
Fresh - Quality - Artisanal.
A bigger workshop
More Customers, it means more Pasta, and more Pasta means Bigger Production Space...
Moving to a larger production space was an exciting challenge and an opportunity to experiment even more. New types of pastes were added, the number of artisans increased, and new technology became part of their craft experience.
Pasta Livia
With the birth of Livia, Durim’s little daughter, the decision was made to change the name of the pasta business—something that truly reflected love, dedication, and exponential growth, much like the growth of a child.
Thus, Pasta Livia began a new chapter of success!
Fantasy and Collaborations
As production continued, the imagination for new pastas knew no bounds. Part of the energy was focused on creating recipes and finding suitable machinery for craft production.
Collaborations with the most renowned chefs became a source of inspiration, partnerships that contributed to the expansion of the variety and innovation in Pasta Livia products.
Giant workshop
Increased demand and collaborations with the country's leading restaurants led to the opening of a much larger workshop, of 20,000m2.
Warehouses were organized by categories of raw materials, while the “Pasta Laboratory” became the heart of production. More quantities of pastes and more varieties, always maintaining the freshness and quality of Pasta Livia.
10 years Pasta Livia
10 years after simple beginnings, Pasta Livia continues to expand, keeping alive the same passion for creating fresh pastries.
As the company continues to look for ways to innovate and improve, one thing remains unchanged: Everything is done with love and dedication. From the first recipe in the home kitchen, to the giant workshop today, with production 200 Tons of pastry per year, Pasta Livia continues to reinforce its mission:
Fresh Pasta - Quality - Artisan.
Pasta Laboratory
The values of a good paste lie in every step of its production, from dough to packaging! - Our processes are Authentic...
