Local Edibles-Nella Pasta
Welcome to the first feature of Local Edibles. In this post, I'm highlighting a small pasta company called Nella Pasta. Nella was started by Rachel Virtue and Leigh Murphy a few years ago after working at the same company. They realized that not only did they like creating pasta in their free time, but that they also attended culinary schools that were just a few blocks away from each other in Florence, Italy. After spending the last few years selling their ravioli at Boston-area farmers markets, Nella (which translates to 'in the' from Italian) expanded to Whole Foods and other grocers, and last year set up a counter in the (awesome) Boston Public Market.
What makes this ravioli, and the other pasta varieties they create, so special is the unique flavors such as, Beet and Goat Cheese, Brussels Sprout and Asiago, and their award -winning Corn and Caramelized Onion. Your mouth is watering, isn't it? Rachel and Leigh don't compromise on quality either. They use local cheeses, produce and whole grains to make a pasta that is so flavorful, and so simple. And now, with the counter at Boston Public Market, Nella has expanded their offerings to 'extruded' pastas using ancient grain, gluten free and spicy flavors, and having fun creating hot bowls and pasta salads.
I had the pleasure of working for Rachel and Leigh for two consecutive market seasons, so it made sense to feature them first! It was great to see how much hard work they both put in and how proud they are of what they do (they should be!). I learned a lot and it's been exciting to see them steadily grow while keeping the connection with their customers. And now with cooler weather here, I can't think of anything more comforting than a bowl of ravioli from two passionate ladies who have created something special, right here in Boston.
What makes this ravioli, and the other pasta varieties they create, so special is the unique flavors such as, Beet and Goat Cheese, Brussels Sprout and Asiago, and their award -winning Corn and Caramelized Onion. Your mouth is watering, isn't it? Rachel and Leigh don't compromise on quality either. They use local cheeses, produce and whole grains to make a pasta that is so flavorful, and so simple. And now, with the counter at Boston Public Market, Nella has expanded their offerings to 'extruded' pastas using ancient grain, gluten free and spicy flavors, and having fun creating hot bowls and pasta salads.
I had the pleasure of working for Rachel and Leigh for two consecutive market seasons, so it made sense to feature them first! It was great to see how much hard work they both put in and how proud they are of what they do (they should be!). I learned a lot and it's been exciting to see them steadily grow while keeping the connection with their customers. And now with cooler weather here, I can't think of anything more comforting than a bowl of ravioli from two passionate ladies who have created something special, right here in Boston.
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