Founded in 2011 by chefs Paul Minnillo and Matt Mytro, Flour Pasta Co. makes fresh and dried pasta in Bedford Heights, carrying the bronze-die tradition of its beginnings in a Moreland Hills Italian restaurant to retailers across the Midwest. The company produces in small batches with hand-cutting techniques and 100% American-grown, milled non-GMO semolina, giving its pasta the rough texture that holds sauce.
Fasta & Ravioli CoSince 2008, Fasta & Ravioli Co. has made fresh artisan pasta, ravioli, sauces and pesto in central Pennsylvania, using locally sourced ingredients and original recipes. Based in Pleasant Gap, the company grew from a small State College storefront into a three-location operation serving local retailers, farmers markets and a dozen restaurants. Its seasonal offerings span more than 60 pasta varieties, while its wholesale work includes custom pasta and ravioli made for restaurant kitchens.LEMOYNE, PA
SfogliniSfoglini began in Brooklyn in 2012 as a 700-square-foot pasta laboratory founded by Scott Ketchum, with the aim of bringing Italian pasta-making tradition to the United States. Now based in Coxsackie, the company makes pasta in a 37,000-square-foot Hudson Valley factory while retaining its focus on careful technique and inventive shape design. Its products are made for both home cooks and restaurants.WEST COXSACKIE, NY
Pasta Ditoni'sSince 1993, Pasta Ditoni’s has centered its work on preserving the traditional Italian way of making pasta. The Columbus company combines distinctive techniques with innovative ingredients to create restaurant-style meals for local chefs, markets, and families across the United States.COLUMBUS, OH