How the founders of Zelli Pasta became the go-to for fresh pasta and gourmet goods in Northwest Arkansas
On a recent Wednesday afternoon at Zelli Pasta in Springdale, a hard-working pasta extruder is pumping out a steady stream of casarecce into a shallow white plastic container. Mitchell Owen, who co-founded Zelli with his wife, Angelina Bowen, reaches into the container and fishes out a single piece. Rolling the ochre-colored pasta between two fingers, Mitchell notes that the texture is far different than normal grocery store pasta. “It’s extruded out through bronze dies and being cut to size, so the bronze die is what’s leaving the texture on the surface of the pasta,” Mitchell says. “See, it’s got these little ridges on it.”
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