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, a native of São Paulo, Brazil, is a master of reinvention. Trained as a civil engineer, she graduated from the and embarked on a distinguished career in construction management. Her work took her across Brazil and the United States, where she contributed to major projects for industry leaders like Turner Construction.

While her career flourished, Claudia always wanted to create something of her own. In 2015, she decided to pursue a master’s degree in Engineering Management at the ���񱦵�. Drawn by the university’s proximity to her home in Boulder and her husbands alumni connection, Claudia found CU to be a natural fit. CU’s community, which she describes as the “heart of Boulder,” offered Claudia not only academic growth but also the inspiration and connections she needed to start her next chapter.

The Birth of Pastificio

Claudia’s inspiration for  stemmed from her Italian heritage and a lifelong connection to food. Food had always been central to her life, especially after becoming a mother. She sought to feed her two daughters with meals that were not only delicious but also nutritious, sustainable, and responsibly sourced. This personal

 mission evolved into a broader vision: creating a brand that embodies better-for-you food, sustainability, and community impact.

Catalyze CU, an incubator for startups, was a turning point for the creation and execution of Pastificio. While many participants focused on tech or engineering innovations, Claudia introduced her passion for food. The program encouraged her to form a team, and she brought together three female engineers to support the early stages of the business. Pastificio’s journey began with research, customer feedback, and a commitment to its core mission: producing high-quality, organic pasta made from heirloom and ancient grains.

Pastificio stands out for its commitment to tradition and innovation. The brand’s pasta is crafted from organic heirloom and ancient wheat varieties, which are more nutritious, flavorful, and digestible than modern grains. Claudia and her team prioritize sustainability at every step, from sourcing and milling freshly ground flour to the artisanal methods used in pasta production. Their small-batch process includes low-temperature drying to preserve nutrients and flavors, ensuring a high-quality product.

The company took an unconventional approach to product development, applying lean startup principles in a unique way. Claudia used the Boulder Farmers Market as a dynamic testing ground, refining recipes and gathering customer feedback in real time. This hands-on, iterative process allowed Pastificio to create a product deeply aligned with its customers' preferences.

Pastificio has since grown beyond the farmers market to secure placements in Whole

 Foods across the Rocky Mountain region, King Soopers, and Ralph’s in California, among others. The brand continues to support local farmers by sourcing wheat directly from them and even selling pasta back to farmers for use in their CSA programs. This circular economy model reflects Claudia’s deep commitment to community and sustainability.

Overcoming Challenges in the Food Industry

Building a food brand is not for the faint of heart, and Claudia faced her share of challenges. Capital was a constant constraint. Claudia and her business partner, Ted, took a conservative, self-funded approach, avoiding the pitfalls of over-leveraging. “We weren’t willing to raise a lot of money and just hope for the best,” Claudia explains. Instead, they focused on gradual growth, using the farmers market as a pilot program before scaling to retail.

Other challenges included navigating shared commissary kitchens, breaking into a food system dominated by larger brands, and addressing inefficiencies in small-batch production. Claudia notes that their mission-driven approach—prioritizing quality, sustainability, and tradition—often clashed with the economic realities of the CPG industry. Yet, her persistence paid off. Whole Foods became Pastificio’s first major retailer, recognizing the brand’s unique value and helping it expand across the Rocky Mountain region.

A Community-Driven Business Model

Even as Pastificio grew, Claudia remained committed to her roots. The brand continues to work closely with local farmers, sourcing wheat directly and selling finished products back to them for distribution through farm stands and CSAs. This symbiotic relationship underscores Claudia’s belief in the power of community and the importance of supporting small-scale agriculture.

Beyond the farmers market, Pastificio has expanded into major retailers like King Soopers and Ralph’s, as well as a growing number of independent stores across the West and East coasts. Yet, Claudia’s pride in the brand’s community connections remains unwavering. “To this day, we are still working with the same farmers we started with,” she says, emphasizing the importance of long-term relationships and mutual support.

Looking Ahead: Scaling with Integrity

Claudia envisions a bright future for Pastificio. Her goal is to grow the brand into a national presence while staying true to its mission. This means continuing to innovate in product development, expanding e-commerce capabilities, and exploring new retail opportunities. Claudia also hopes to make her products more accessible by improving production efficiency and reducing costs.

At the heart of her vision is a desire to inspire change. Claudia dreams of a food system where clean, sustainable, and nutritious food is the norm rather than the exception. She hopes Pastificio can serve as a model for how small brands can prioritize integrity and still succeed in the marketplace. From compostable packaging to working with heritage grains, every aspect of Pastificio reflects a commitment to sustainability and better food.