Celebrate World Pasta Day with Cleveland’s Own Flour Pasta Company Creations

CLEVELAND — Flour Pasta Co., a locally-rooted business born from the popular Flour Restaurant, is expanding its presence just in time for World Pasta Day. Nikkie Brown from Cleveland 13’s “Hit the Town” celebrated the occasion by visiting Flour Restaurant in Moreland Hills, where she learned about the brand's unique approach to pasta making.

During her visit, Brown met with Mick McLean, the director of sales and marketing at Flour Pasta Co., who explained the differences between the company’s dried and fresh pasta. “The dry product is shelf stable; you can keep it in the pantry and grab it whenever you need it. The fresh product you keep in the fridge,” McLean said. “Dry pasta you’re talking about 6-10 minutes to cook; on the fresh pasta, real quick; 2-3 minutes and you’re done.”

Flour Pasta Co. was established in 2017, emerging from a desire to bring the same quality pasta served at Flour Restaurant to a wider audience. The company initially began by providing pasta to other local eateries seeking a product that could better hold sauces, enhancing the dining experience. Now, Flour Pasta Co. is taking their mission a step further by launching an online store, allowing customers to purchase their products directly and have them delivered to their homes. “We are finalizing our new website, which will make it easy for people to order our pasta and have it shipped straight to your door,” McLean added.

The company's pasta stands out due to its artisanal quality and traditional methods. Flour Pasta Co. uses Italian-made bronze dies to shape the noodles, creating a rough texture that clings to sauces, giving dishes a richer, more flavorful taste. Additionally, their commitment to small-batch production and American-grown semolina wheat ensures a robust structure and artisanal texture not found in mass-produced options. “We focus on maintaining the texture and flavor that make our pasta special, cooking evenly and holding its shape for a perfect result every time,” said McLean.

Nikkie Brown also spent time with Matt Mytro, chef and co-owner of Flour Restaurant, who demonstrated the simplicity and quick cooking time of the pasta on camera. Within just two minutes, Mytro prepared a dish that highlighted the pasta’s ability to absorb sauce rather than letting it pool on the plate, a key feature that defines the Flour Pasta Co. brand.

Founded with the purpose of blending tradition, innovation, and community support, Flour Pasta Co. aims to cater to a broad audience, from college students and home cooks to professional chefs. They emphasize simple, responsibly-sourced ingredients with no shortcuts, providing an authentic culinary experience. “Just like at our restaurant, we want Flour Pasta Co. pasta to be an experience,” the company states. “Whether it’s for a casual meal or a fine dining experience, our pasta is made for those who recognize and demand excellence.”

The new website, www.flourpastaco.com, is live and the new features are set to launch soon, offering a range of dried and fresh pastas, along with sauces to complete the meal. Those looking to elevate their cooking with high-quality, locally made pasta can also find their products at select brick-and-mortar stores throughout the region.