Nella Pasta

Specialties

Fresh extruded pasta, prepared meals, frozen ravioli, sauces and more!

History

Established in 2009.

Their passion for food led them both (separately) to Florence, Italy to study Italian cuisine, unaware that they were just a few cobblestone blocks away from each other. Rachel at Apicius Culinary Institute and Leigh at Lorenzo De’Medici. They wouldn’t meet until 3 years later at a Boston Design firm, where they bonded over their love of food. Not in love with their jobs, they began planning to open their own food business. For both, fresh pasta was top of mind, having fallen for it in Florence. As fate would have it, a few months later they were laid off. So they went to work full time on their Nella concept. Soon folks of Massachusetts (and later the rest of New England) began enjoying everything that went into Nella Pasta.

Meet the Business Owner

Leigh and Rachel M.

Business Owner

It’s safe to say both Leigh & Rachel have been life-​long foodies. In college, they were each fortunate enough to spend semesters abroad in Florence, Italy. As it turns out, they attended cooking classes only a few short cobblestone blocks away from each other. It wasn’t until three years later, however, that they met in Boston and immediately bonded over their shared interest– Food! They began scheming of ways they could enter the culinary world without working as chefs in a restaurant. What they initially thought was a far-​fetched dream to start a specialty food company, eventually became a reality. Choosing the specialty was a given– handmade, fresh and healthy pasta. As partners, Leigh & Rachel bring their distinct backgrounds to run the business: Leigh being a previous entrepreneur and Rachel, a Cambridge Culinary School graduate. Combining these skills, they’ve transformed their passion into a business that allows them to support a food movement they strongly believe in.