"I love pasta,"
"What's not to like about working on pasta?"
"We came in, we got the keys and then started to learn how to make pasta. A lot of the challenges are really fun to solve at this scrappy level."
"She said, 'That is so incredible because that is my favorite pasta. She was so excited and I think it was her excitement that made us say, hey, maybe we should learn more about this.'"
Eduardo's Pasta Company has served San Francisco diners since 1977. Nando and Anne Zucchi became owners on May 14 and relocated from Madison, Wisconsin to run the family business. The couple recruited their adult daughters to update branding, launch a website, and create social media accounts. Production remains handcrafted in small batches using semolina, durum flour, and eggs; noodles are cut extra-long and formed into nests. The business originated when founder Eduardo Morettoni closed his Marina District restaurant to focus exclusively on pasta manufacturing. The Zucchis maintain original recipes while addressing operational challenges and modernizing outreach.
Read at ABC7 Los Angeles
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