About Carosello Pasta

Many years spent in Italy gave me a deep appreciation for the slow, deliberate methods and sense of place inherent to Italian cooking. Returning to the U.S., I assumed that if I wanted authentic, traditional dried pasta, it would have to be imported from across the Atlantic. But, the Italian way is all about embracing domestic agriculture, passing on traditions, and always making (more than) enough to share. So, I set out to create a small batch, bronze extruded pasta made with U.S. grown organic semolina from our kitchen here in the Great Lakes state. We think the taste & texture rival the best pasta in Italy, and we’re thrilled to share it with you! -Mike CaroselloRead their story