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The year was 1980, and in the world of pasta, the times they were-a-changin¡¯.? Almost overnight, Americans went from thinking of pasta as ¡°spaghetti and meatballs¡± to seeking an array of shapes, flavors and recipes.? After witnessing this ¡°Pasta Revolution¡± in NYC, Monique Deschaine had her aha moment, one that would change the trajectory of her life.? Why not make fresh pasta in her hometown of Ann Arbor, Michigan?? But with a twist.? The twist would be to make pasta that cooked quickly, tasted fresh, but had the convenience of a dried pasta.? The 24-year-old novice entrepreneur was on a mission!
As often happens, the idea seemed perfect but the obstacles were many.? With a degree in psychology, Monique had never taken a business course, had no access to capital, was not Italian, and didn¡¯t know the first thing about making pasta!?