Scratch Pasta was begun by Chef Stephanie Fees in Lynchburg, Virginia. After years of working as a professional chef in New York City and The Greenbrier in West Virginia, she settled back in her hometown to run the kitchen at West Manor Estate, a local wedding venue. While at West Manor, Stephanie had the opportunity to attend 'pasta school,' in Chiavari, Italy, studying the many and varied authentic pastas and sauces of Italy, and was inspired to start a pasta shop in Lynchburg to bring fresh, homemade pastas to her hometown.
Spicy Garlic Mohawks: This is one of our favorite and most unique pastas—and it’s got some kick. Made with cayenne pepper, smoked paprika and granulated garlic, this pasta adds a new layer to dishes like mac & cheese or baked pasta. Generously spiced but not eye-watering, this pasta will turn up the heat on your dish.
Tomato Basil Garlic Fusilli: Made with a mix of Semolina Flour, Tomato, Basil, and Garlic, these noodles zest up any Italian-style meal with a burst of flavor and color. Red sauce, check. Meatballs, check. These noods, double-check.
Lemon Basil Gemelli: This adorable pasta is the perfect complement for pasta salad or tossed in some shrimp for that coastal vibe. We use lemon rind instead of juice, so you get all of the flavor and none of the pucker. Balanced with basil and turmeric, this pasta is zesty and utterly delicious.