About Chef Freda
Growing up, I was fortunate to have spent my summers alongside my Nonna in Puglia, Italy. Her whole world revolved around telling stories, growing food, and cooking for the ones she loved. When my Nonna turned 100 with a near perfect bill of health, I began to reflect on her life. The recipes, the food, the soil... the alchemy that procured her longevity. I had to preserve it.
My eureka moment came while attending culinary school in Italy. I had discovered my passion for pasta, but soon realized that a strikingly large number of people could not eat it due to intolerances and allergies. So I asked myself, could this have a direct correlation to the way food is being produced today?
And so, I set out to find alternative ingredients and turn them into fresh pasta that is enjoyable & accessible to everyone and has a low-carbon footprint.
Our mission
Sustainability is the foundation of scalability, and also a means to further preserving our traditions. We want to increase access to traditional Italian pasta by navigating the variable health needs of the population. Project Pasta is vegan, gluten-free and most of all, delicious.