The Lansing Pasta Company started as an idea years ago while rolling fresh pasta for a restaurant.Nick was always looking for a good opportunity to open his own business selling pasta, but at the time it was just a dream.After moving back to his home town of Lansing from Asheville, NC, he set the business into motion.
We believe that local is always better and supporting our local economy is in our best interest.We use flour from Ferris Organic Farms and vegetables and eggs from local farmers.We create a variety of shapes including: Penne, Rotini, Elbow, Fettuccine, and many varieties of Gnocchi and Ravioli.
THE PASTA MAKER
Nick started working in restaurants at the age of 16 and left for culinary school soon after high school.He worked at several restaurants in the Metro Detroit area while honing his skills at Schoolcraft College.After graduating, he moved to Asheville, NC to work in the up and coming southern food scene that focuses on using quality local products and running a sustainable business.
He returned to Michigan after 3 years to bring what he had learned to the Lansing area and pursue a dream of owning his own pasta business.