After being laid off as a teaching chef at the start of the COVID pandemic, Tony made pasta to comfort himself and his community. Pretty quickly, this pandemic project snowballed into a full blown business that now produces hundreds of pounds of pasta a day. If there’s one thing Chef Tony Adam’s pasta has, it’s personality. He currently offers over 30 types of artisan pastas, each creatively flavored, cut, and named. They’re also bronze-cut and air-dried, giving them that sought after al-dente bite.
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