A new pasta brand has opened in Santa Barbara.
Pasta Santina, an artisan pasta producer and shop, has opened at 4185 Carpinteria Avenue Number 5, offering handcrafted pasta inspired by Mediterranean traditions and local ingredients.
The shop offers pasta in various shapes, including penne, rigatoni, fusilli, shells, lumache, and spirali. The pasta features a rough, textured surface that ensures that the sauce clings to it.
Pasta Santina’s recipes adhere to traditional methods, blending semolina, spelt, and whole wheat flours, which are then dried for nearly 24 hours. This adds a depth of flavor to the pasta, according to the website.
The slow-drying process allows the pasta to develop a firmer texture and richer flavors. The rough surface is achieved through bronze-die extrusion, a traditional technique that creates tiny ridges to absorb the sauce and create a creamy texture.
The pasta is designed to have considerable fiber and protein ratios and promotes the Mediterranean diet and the blue zone lifestyle.
Founded in winter 2026 by Italian Chef Sergio Chierego, Pasta Santina brings a personal story to the Central Coast’s culinary landscape.
Originally from Italy’s Sardinia, Chierego fell in love with Santa Barbara and its coastal lifestyle after moving here to be with his fiancé, according Pasta Santina’s website.
He had moved out of his hometown in Sardinia in 2006 at the age of 17. His move to Santa Barbara helped him live close to the ocean, surrounded by nature, with locally sourced ingredients and warm neighborhood vibes.
He did not wait long before deciding to start Pasta Santina. Since the Central Coast has several towns named after a saint, Chierego decided to name brand ‘Santina’ as it unites the towns into one name and captures the essence of the brand into one statement, according to the brand’s website.
Sergio Chierego
Before founding Pasta Santina, Chierego lived in more than eight countries since 2006 and built a global culinary career.
He worked as a chef for major hotels, including The Ritz-Carlton in Riyadh and in St. Louis. He has also worked under the Jose Andres Group at The Ritz-Carlton, NoMad, New York City.
He started his career in London at the age of 17, infusing Italian flavors into an English pub. He worked for some noted restaurants and hotels in Germany, before moving to Riyadh.
At the Jose Andres Group in New York, he was part of the first luxury hotel opening, and worked on concepts such as serving high tea at the hotel’s rooftop bar.
Dining and Cooking