Flour City Pasta

Flour City Pasta

Rochester, NY

I worked in the corporate world for 25 years then while visiting the pike street market in Seattle I saw a purveyor of dry artisanal pasta. I bought a sheeter/laminator and self taught myself how to make pasta. I’ve never looked back. 

I left my corporate job when I was 52 and since I am a big foodie I chose to practice the craft of artisanal pasta making. I enjoy my “job” every day now. My passion for food and locally produced and grown food and products shaped my decision to make a life change.

While in the construction industry I took the course work to become a LEED AP (Leadership in Energy and Environmental Design Accredited Professional) I have applied that sustainable thinking to my pasta making business. I use restarted bamboo packaging and use as many local ingredients as I can source in season. Such as Spinach, Sweet Potatoes, Beets, Kale, Heirloom Tomatoes and Hot and Sweet Peppers. I make small batch pasta and include many unique flavors that no one else anywhere dares make.