Using 100 percent organic durum semolina and bronze die cuts, Ryan and Danny Nicoletto craft pasta in the Old World tradition. Those details make all the difference: Their pastas are remarkable, yielding a depth of flavor and sauce-clinging texture not found in commercially manufactured noodles.
The brothers started small in 2015, selling their artisanal fresh and dried fettuccini, campanelle, rigatoni, and fusilli at local farmers’ markets while developing their wholesale business with area restaurants. A year later, they opened Nicoletto’s Kitchen in East Nashville, where you could not only purchase their specialty pastas, but also build your own bowls from the selection of pastas, sauces, proteins, veggies, and cheeses. There were classics, like meatballs napped in marinara over spaghetti, and contemporary dishes, including the rosemary chicken with walnut pesto over…
