New York
Pasta
▪ Weeknights are real life: work runs late, kids are hungry, and the question “what’s for dinner?” shows up every single day. Nocca exists for that moment. We started this brand because busy households deserve dinner that feels exciting without being complicated. We make pasta modern and fast. Nocca brings the pillowy texture you love into a format that fits today: quick to cook, easy to personalize, and fits weeknight cooking—add sauce and serve. You won’t find stories about old traditions or the way things used to be— though we respect them. We’re focused on how people eat now. That’s our purpose: turn the weekday rut into an easy win, one bowl at a time. When life moves fast, Nocca makes dinner feel effortless—and a little more fun.
Pasta
▪ Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City: Insieme, Hearth, Roberta’s, and Frankies Sputino, and former creative director Scott Ketchum who both talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors Brooklyn, NY. In 2018, Gonzalez and Ketchum sailed Sfoglini operations up the river to New York’s Hudson Valley to a new 40,000 sq.ft. facility where 100% of Sfoglini pasta is now dreamt up, made, and packaged.
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