Chef Gigi’s Food Talk Radio

KSCU 103.3 FM Season 1 - Episode 5 Semolina Artisinal Pasta - CEO Leah Ferrazzani

August 24, 2019

 Pasta, pasta... and more pasta! I want to explore the origin of pasta and speak to someone who actually quit her day job to give small business owner a try. Listen to my chit chat with founder of Semolina Artisanal Pasta  Leah Ferrazzani. Prior to starting Semolina, Leah worked as a food and wine writer in Los Angeles, California. She is now suppling her pasta to some of LA's hottest restraurants. I love pasta! Coming from a large Italian family, I pretty much cut my teeth growing up on it.

I’ve always wondered what it would be like to be an artisanal pasta maker!  Leah Ferrazzani the founder and owner of Semolina Pasta certainly did. Leah launched Semolina Artisanal Pasta in October 2014 out of her home kitchen, converting her laundry room into a makeshift pasta dryer using some consumer electronics and a lot of moxie. Now, Semolina pasta is sold all over the country and online for home cooks.

Prior to starting Semolina, Leah worked as a food and wine writer in Los Angeles, combining her experiences managing and working in the restaurants and wineries of some of the country’s most acclaimed chefs and winemakers which include Nancy Silverton at Pizzeria Mozza, David Lentz at the Hungry Cat, David Waltuck at New York’s Le Zinc and Pax Mahle at Pax Wine Cellars. Leah’s background in creative writing and journalism.

 As part of her small business  commitment, she also donates a portion of her pasta making profits to her local community organizations that focus on food justice, preservation and education. 

“Our values as a company reflect my values as a mother, an environmental advocate, a feminist and a believer that a successful business can be conducted with transparency and integrity.”



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