Fresh Pasta. Fast Food. Done Right.
Toni Calderone grew up in the restaurant world and had one big question: why can't fast food be made with real ingredients and why does speed mean a sacrifice in quality? PastaNito is her answer.
PastaNito | Our Story
Where Toni's Idea Started
After developing her fresh pasta in 2014 for her fine dining restaurant, Toni spent years asking a question she couldn't shake: why does fast food have to be disappointing just because we need it fast? During the pandemic, she stopped waiting and built PastaNito herself.
Two Ingredients, That's It
Durum semolina flour and water — that's the entire pasta recipe. Made fresh every day, never with additives or preservatives, it's the kind of simplicity that forces you to get everything else right.
A Sauté Pan, Not a Heat Lamp
Every bowl is cooked to order in a sauté pan — your pasta, sauce, and toppings, ready in minutes. With 393,000+ combinations, fast food finally means something worth eating.
York to the Nation
QVC, the Franchise 500, QSR Magazine's Game Changers, a Shark Tank audition — PastaNito has earned national attention. Franchising means bringing this concept to communities everywhere.
Pasta Lovers Unite
Spirit Nights, Pay It Forward cards, the Use Your Noodle scholarship fund — PastaNito gives back nearly $10K a year to the communities it calls home.
