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 campanelle is made with a mix of semolina flour and Virginia-grown wheat flour, making it a lighter alternative to traditional whole wheat pastas. Balanced and delicately flavored, it's perfect in just about anything and Chef Fees' go-to pasta for pesto. It was also awarded runner-up for the food category in Garden & Gun Magazine's Made in the South Awards.

 

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