Scratch makes their past with 100% Semolina flour, a high-gluten flour known for its excellence in bread and pasta. Mixed with nothing more than water, these wide, hearty noodles are the perfect base for bolognese or rich vegetable sauces.
Scratch Pasta Co.
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.