At Il Molino, we believe that great pasta begins with respect — for tradition, for ingredients, and for the people who will enjoy it.

Founded by an Italian chef living in Norway, Il Molino is a small-batch pasta lab where heritage meets innovation. Every sheet of dough we roll, every raviolo we fill, is handmade using top-quality ingredients: stone-milled semolina, rich egg yolks, and nothing else. No shortcuts. No compromises.

We’re not here to mass-produce pasta — we’re here to celebrate it. Whether it’s a classic tagliatella or a dark, gothic beetroot tortellino from our “Dark Pasta Chronicles” series, our creations are born to surprise and satisfy.

Based in Oslo, we supply fresh pasta to restaurants, food lovers, and anyone who shares our obsession for the real deal.

This is our craft. This is our obsession.

This is Il Molino.