What makes Fasta’s pasta different than fresh pastas sold in the supermarket?
Other fresh pastas are MAP, or modified air-packaged, meaning they’re shot full of nitrogen to preserve them, and then they’re frozen. When supermarkets want to stock the pastas, they take them out of the freezer and put them onto the shelves. Can you really consider something that’s been around for 60-90 days to be “fresh?” Our pasta has a shelf life of a couple weeks before we toss it and re-stock. We also offer more flavors than you can find in the store. What made you want to open a pasta shop? Why not? I don’t know, it started as a class project and evolved into what it is today. I’ve always had an entrepreneurial spirit. I’ve always been willing to work ten times harder for myself than for someone else. There was a market niche here after Disalvo’s closed, and Fasta fills it. How’s business doing in this economy? Is there a market for fresh pastas in State College? Business is doing well. I wouldn’t say there’s a huge market, but there is a viable market. We’re in farmers markets
