My passion for pasta was ignited 6 years ago when our family visited the Pike Market in Seattle Washington. We saw a pasta shop there that we had never seen in our area. I thought this artisanal type of pasta would be an awesome new type of healthy pasta to bring to Upstate New York.

My hope is that the community will embrace a locally produced and organic artisanal pasta.

The pasta is made the traditional old world way. The tools I use to make the pasta are imported from Italy. I use only organic flour and then add organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish you may serve.

The shaped pasta is made using bronze dies imported from Italy.  Pasta made with bronze dies has more texture than store bought factory produced pasta and a great ability to hold sauces. The pasta is dried at a low temperature to lock in all the flavor.

The Durum Semolina flour comes from an organic farmers co-op in North Dakota. The Whole-Wheat and Emmer flours are grown locally and then milled locally at Flour City Milling. This allows me to significantly reduce my carbon footprint and use the freshest ingredients possible.

I will be working with local farmers to source as many local organic ingredients as possible this spring and summer to continue bringing you the best pasta you may have ever tasted.

Thank you for your purchase and interest,

The Pasta Guy  

Jon Stadt

To contact us:

1000 Turk Hill Park, Suite 134      

Fairport, NY 14450    

tel: 585.223.1113      

fax: 585.223.1116

E-mail: FlourCityPasta@frontier.com