Meet the Pastaman


Lilly D’Alelio came to the United States twenty years ago from Milan, Italy, with an idea to make the best and the healthiest pasta. She started making pasta in a small store in Everett, Massachusetts. Her son, Antonio AKA “The Pastaman”, joined her and together they have grown into one of the finest and best known pasta manufacturers in the greater Boston area. Lilly still works long days and has created an extensive selection of all natural pastas. There are 29 different shapes and 60 various fillings. All pastas are made at the state-of-the-art, federally approved manufacturing facility in Everett. Lilly still oversees the making of the pasta in order to maintain the same quality and consistency that have been her trademark for the last twenty years.


I grew up in Italy and lived in many of it's cities, until my parents decided to come to America and move the family to Boston. We arrived in Boston in 1986, and 4 months later started a pasta company called Lilly's Gastronomia Italiana. Like every Italian kid raised with the "hard work first and work even harder later" kind of mentality, I would go down to the pasta factory to go work everyday after practice. There, I would learn something new from my mom about how to run the business. As far as personal experience, after working in the factory for 10 years, (from making pasta to expediting and delivering orders around Massachusetts), I eventually moved on to being the Company's sales person. In 2001 (to gain extra experience), I started a 2 year professional chef program at the Cambridge School of Culinary Arts, going into business shortly after graduation. Now, 15 years later I started a fresh pasta concept, which today does business as LILLY'S GOURMET PASTA EXPRESS and that's how it all stared to evolve.


Lilly’s Pasta is made from the finest 100% durum wheat (semolina), pasteurized eggs and filtered water. All of the pasta and fillings are all natural. All fillings are cooked in broth, with no added fat, making the pasta very healthy. The pasta is fortified with folic acid (the synthetic form of naturally occurring folate), the health benefits which are important throughout our lives. In a woman's childbearing years, folic acid is a key nutrient before conception because it helps to prevent some birth defects. In addition, there is new evidence that folic acid may protect against heart disease and some types of cancer. Unlike most pasta, which is made from high gluten flour, the semolina flour used in Lilly’s pasta has only .0005 percent gluten, which is better for digestion. A half-cup serving of Lilly’s pasta contains a mere 99 calories, less than half a gram of fat, and less than 5 milligrams of sodium. Pasta is a “good” carb. Carbohydrates are the source of most of the body's glucose, which is the crucial fuel energy source for the brain, red blood cells, muscle and organs. Pasta is an excellent source of complex carbohydrates. Pasta is a good source of B vitamins, iron and niacin. It is very low in sodium and is cholesterol free. Most international Dietary Guidelines define a well-balanced diet as an eating pattern that get 45-65% of its calories from carbohydrates, 15-20% from protein, and 30-35% from fats.