Meeting with Diégo Homps, who makes artisanal, local and organic pasta. Diégo is originally from Argentina, but he has been in love with our region since he arrived in 2006. Argentina, Italy, Spain and Occitanie is a bit of all that, at “Che Pasta Nonna” in Blagnac. Diégo Homps is Argentinian, he works with Pablo Ferreira who is Spanish. As they make pasta, we are of course thinking of Italy and for the products used in the preparations there is local and organic! In the lower space, the shop, from where you can see the workshop. There are also the machines, but also a decoration, found at Emmaüs: copper pans, coffee grinder, needle alarm clock.
Fresh pasta or dry pasta made from local products, it is a choice and convictions for Diégo Homps, master pastry maker, in Blagnac. In the workshop, he works with Pablo who is in charge of preparing sauces and desserts.
All the sauces of “Che Pasta Nonna” have a name, or rather, a feminine first name: Géraldine, Marinette, Célinette, Ginette. These first names are those of the grandmothers of those who participated directly or indirectly in the adventure of this boutique workshop.
“Doing different and excellent” is the motto of Diégo Homps: in his pasta making workshop. He puts all his passion and love into making pasta and sauces in a “grandmother’s kitchen” spirit. Eggs, flour, cold meats, cheeses come from Colomiers, Beauzelle, Grenade sur Garonne: it is a few kilometers from Blagnac and it is therefore a short and organic circuit.
Above the boutique workshop, there are 2 other rooms which are also very important