Scratch Pasta was begun by Chef Stephanie Fees in Lynchburg, Virginia. After years of working as a professional chef, she had the opportunity to attend "pasta school" in Chiavari, Italy. She came back passionate about bringing authentic pastas to her hometown. This 12 ounce bag of semolina fusilli proves that sometimes simpler is better. Made from just semolina flour and water, it pairs perfectly with just about any sauce.

 

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Virginia