Producer

Giulio has been making pasta ever since he was a young child. Born and raised in Italy, some of his fondest memories are making fresh pasta alongside his grandmother, "Nonna Lina" in her small village just outside of Rome. Giulio followed his passion for culinary arts after university and refined his skills in the kitchen at "A Tavola Con Lo Chef," a culinary institute in the heart of Rome.

Carol, a Shrewsbury, Massachusetts native, studied in the UK and lived in Italy before returning home to New England. Following a Master's Degree in Marketing, she knew she wanted to be more involved with the local food scene in Boston and bring her and Giulio's passion for simple, rustic Italian pasta to the New England market.

Our pasta making process begins by selecting high quality Semola Di Grano Duro wheat flour.

Our recipe is simple - flour and water.

Soft dough is gently kneaded in our pasta machines imported from Italy. As the pasta is extruded through custom bronze dies, it acquires the characteristic rough texture that even the silkiest of sauces will cling to. Finally, the pasta undergoes a 24 hour drying period thus gaining the firm al dente quality that separates an ordinary plate of pasta from a truly memorable meal.