
Giulio Caperchi said his locally made artisanal pasta contains zero additives, which means no preservatives and no salt, just semolina flour and water, mixed and pressed through an extruder.Born and raised in Rome, Caperchi said he moved to the United States in 2011, but a trip back to Italy inspired him and his wife to start Seven Hills Pasta Company.”We imported pasta machines from Italy,” he said. “The first was a pasta extruder and a dryer, and we started Seven Hills Pasta around 2015, so we’re coming up on 10 years.”Executive Chef and General Manager Avery Perry oversees the Boston-based operation. He said it requires care and patience.”We’re doing roughly about 400 pounds a day,” Perry said.Most of the product goes to consumers, but thousands of pounds are also donated to charity.Caperchi said 10,000 pounds of pasta was recently donated to the Greater Boston Food Bank.”It really shows that Giulio cares,” Perry said. “It’s a beautiful thing.”The Agro-Eco Project is a not-for-profit farm in Rutland, also started by Caperchi and his wife.He said all the crops grown there go to food pantries, explaining that fighting food insecurity is one of their main priorities.”It’s a very big problem,” Caperchi said. “The numbers post COVID keep going up…there are more and more hungry households.”Caperchi said he learned important life lessons about growing and giving early on.”My grandma…she taught me how to garden from a very, very early age,” he said. “She also taught me how it’s important that everyone at the table gets fed, no questions asked.”
Giulio Caperchi said his locally made artisanal pasta contains zero additives, which means no preservatives and no salt, just semolina flour and water, mixed and pressed through an extruder.
Born and raised in Rome, Caperchi said he moved to the United States in 2011, but a trip back to Italy inspired him and his wife to start Seven Hills Pasta Company.
“We imported pasta machines from Italy,” he said. “The first was a pasta extruder and a dryer, and we started Seven Hills Pasta around 2015, so we’re coming up on 10 years.”
Executive Chef and General Manager Avery Perry oversees the Boston-based operation. He said it requires care and patience.
“We’re doing roughly about 400 pounds a day,” Perry said.
Most of the product goes to consumers, but thousands of pounds are also donated to charity.
Caperchi said 10,000 pounds of pasta was recently donated to the Greater Boston Food Bank.
“It really shows that Giulio cares,” Perry said. “It’s a beautiful thing.”
The Agro-Eco Project is a not-for-profit farm in Rutland, also started by Caperchi and his wife.
He said all the crops grown there go to food pantries, explaining that fighting food insecurity is one of their main priorities.
“It’s a very big problem,” Caperchi said. “The numbers post COVID keep going up…there are more and more hungry households.”
Caperchi said he learned important life lessons about growing and giving early on.
“My grandma…she taught me how to garden from a very, very early age,” he said. “She also taught me how it’s important that everyone at the table gets fed, no questions asked.”