In 2008, tired of not being challenged at our desk jobs, we began looking for a way out. Each day at lunchtime, we would talk about how to use our creative energy to do something we loved. As life-long foodies (Leigh grew up on a farm, Rachel’s a culinary grad), we found we were passionate about fresh pasta. We both fell for it when we studied in Florence (ironically before we knew each other!). So fresh pasta it was. And what went into the pasta meant everything to us.  We would only put locally sourced ingredients inside, ones we could get to in a short distance, see, touch, taste and smell.

We stumbled upon the word Nella from Italian which means “in the” and the concept of Nella Pasta was born. Shortly thereafter, as luck would have it, we were laid off from our desk jobs. So we immediately got to work on a business plan, and rang in the New Year with a license to open the doors! Ever since then, we have spent every day thinking—how to work smarter, healthier and more eco-friendly.

Along the way, we’re had a lot of laughs, a few bumps and some notable feats. But two years later, we’re thriving! Nella is a now staple in many Massachusetts farmers’ markets, and we have simultaneously stirred a sustainable food movement, so now there’s plenty to go around.