We named it Pastagam for a reason. Because every bite should feel like something. Like Italy, like Sunday, like the best thing you've eaten all year.
Ciao,
siamo italiani
Nicola, Fabio, and Lorenzo are three Italian guys. Real ones, from Le Marche, the region where every family has a pasta recipe and every Sunday smells like ragù. When they landed in New York, they brought that with them.
They started in NoMad with one mission: pasta the way it's actually made in Italy. No compromises, no shortcuts, no fusion. It worked so well that they expanded to Greenwich Village, and the obsession just kept growing.