Born from Flavor, A Tasteful Story
“It all began in the restaurant where I worked, when our pasta supplier sent a note: ‘No delivery today.’ With no other choice, I decided to make the pasta myself. Days went by with the same message, and I realized this wasn’t just a temporary fix but a new passion being born
From that moment, my mission became clear: to create the best, freshest pasta every single day."
Durim Shahinas
Founder of Pasta Livia
Born from Passion
It all started in a small home kitchen where Durim, together with his mother and brother, brought to life their new passion for producing fresh, handmade, fully organic pasta. At first, it was just an experiment, until the first orders arrived…
The First Workshop
As orders grew, the need arose for a larger space, a workshop, just 20m². That first workshop, the first pasta machine, and the first artisan worker laid the true foundations of our pasta, originally under the name Makbel (“Beautiful Macaroni”).
Fresh Pasta
Word spread among chefs and culinary professionals: "Durim makes fresh pasta." Every restaurant serving quality dishes relied on Fresh Pasta as a core ingredient.
This became Makbel’s greatest strength:
Fresh – Quality – Artisanal
A Bigger Workshop
More clients meant more pasta, and more pasta meant a bigger workshop!
The move to a larger facility was both an exciting challenge and an opportunity to experiment further. New pasta types were introduced, the number of artisans increased, and new technology became part of their artisanal process.
Pasta Livia
With the birth of Durim’s daughter, Livia, came a new name, one that embodied love, dedication, and growth, just like a child’s journey.
Pasta Livia began a new chapter of success.
Imagination and Collaboration
As production continued, imagination for new pasta shapes knew no bounds. Energy was poured into recipe creation and finding the right machinery for artisanal production.
Collaborations with renowned chefs became a source of inspiration, expanding the variety and innovation of Pasta Livia products.
A Giant Workshop
Growing demand and partnerships with major restaurants led to the opening of a much larger 20,000 m² facility.
Warehouses were organized by ingredient type, while the “Pasta Lab” became the heart of production, ensuring both variety and freshness.
10 Years of Pasta Livia
Ten years after its humble beginnings, Pasta Livia continues to expand — with the same passion for fresh pasta.
From the first recipe in a home kitchen to a modern facility producing 200 tons per year, one mission remains unchanged:
Fresh – Quality – Artisanal Pasta.
The Pasta Laboratory
The value of good pasta lies in every step, from dough to packaging. Our processes are Authentic, crafted with care and precision.
