The Pasta Lab is taking the next step for their business by purchasing equipment that will streamline their processes and meet growing customer demand.
$62,700
100% of $62,700
Funded on 04/26/2023
Both Gina and Chris have strong Italian roots from the Sicily region of Italy, but their introduction to good food with quality ingredients came from working in the events and catering industry. In 2016, Chris began experimenting with milling his own grains in order to make fresh bread at home. He found an incredible difference in taste and quality between freshly home-milled grain as compared to store-bought white flour. After many pasta dinner parties and rave reviews from friends, Chris and Gina took their combined 30+ years of experience in the catering and events industry to form The Pasta Lab in 2018.
Gina spent over 16 years in the catering and events industry and has extensive experience managing daily operations in the food world which directly translates to the skills needed to operate The Pasta Lab. Chris has an equally long tenure in the catering industry with extensive front of house experience. He is also a skilled mechanic and brings that expertise to his work with industrial pasta machines, ensuring production runs smoothly.
Regenerative & Sustainable Practices
As a small food business creating a regional value-added product, The Pasta Lab is playing a critical role in our agricultural supply chain. Their regenerative and sustainable practices include:
Sourcing locally from a diverse mix of regional producers and food businesses in Pennsylvania, New Jersey, and New York to strengthen their local food supply chain
Nurturing direct farmer-sourcing relationships for most of their raw materials (i.e. produce, grain, eggs, meat, & cheese), including 4 local grain and flour suppliers, 7 egg and dairy producers, 8 produce & vegetable suppliers, and 6 local meat producers.
Purchasing over two tons (over 4,000 lbs) of local, stoneground flour every year, which is their most significant ingredient.
Showcasing farmers' stories on the packaging of their products in order to introduce their customers to their local producers and to highlight the impactful differences of high-quality ingredients.
Reducing food waste through packaging practices that increase shelf life, and taking a data-driven approach to weekly production to ensure minimal product is wasted.
Selling a premium product at a price point that is also affordable for lower-income communities.
Become a steward of the land
Join a growing community of sustainably-minded stewards reaping the rewards from responsible farming
