Pastas Gallo was founded by José Espona in 1946, through the acquisition of a flour factory in Rubí (Barcelona). At that time, pasta manufacturers only worked with soft wheat, and José Espona, with his enterprising and innovative character, opened the way for durum wheat in Spain by convincing a large number of farmers to start planting it and cultivation

In 1958, Espona bought the Carpio factory, which was initially a mill, and which it also transformed into a pasta factory. The sale of durum wheat semolina pasta was difficult in its beginnings, as there was no market, but in just over a decade it was already possible to find Gallo pasta in more than 100,000 points of sale throughout Spain.

In the 1970s, Gall introduced varieties of compound pasta and established itself as a leading brand. Eight years later, Comercial Gall was founded.

In the 21st century Gall is betting on new challenges, launching new pastas and fresh sauces on the market, as well as the range of chilled dishes.