Fresina Pasta Co. gets new owners

Chefs Robert D’Agostino and Daniel Thompson were already loyal patrons of Fresina Pasta Co., frequently buying up the Italian specialty foods store’s organic, handmade pasta.

Earlier this year, owner Frank Fresina mentioned to the chefs that he was thinking about retiring and selling the shop.

Though Thompson and D’Agostino built a reputation at The Mansion Restaurant at Nottoway Plantation as executive and sous chefs, respectively, they were tired of the long hours in the kitchen. At the beginning of July, the chefs decided to buy the business.

The transition has been smooth, D’Agostino says, and Fresina has helped the chefs along the way.
“[Frank is] still helping us, making sure the consistency is there,” D’Agostino says. He’s working hand in hand with us, showing us how he ran the store.”

At first, D’Agostino admits some customers were worried things would change. The pasta Fresina made is a special item, and there’s a particular way to prepare it, he says.

“The way we make the pasta, we only use the heart of the wheat, and it’s the highest quality that you can get,” he says. “The only other ingredient is water. Instead of using heat to dry it, we use air. Once you go to cook it, you can drop it in boiling water, and it will be ready in a minute or two. It’s not like what you buy in stores—the stuff that’s full of preservatives. It’s nothing but the best ingredients.”

Customers have warmed to the idea of the chefs taking over, and D’Agostino says they will add a few more products as well as offer cooking classes starting in August and recipes at the front of the store.

“We’re going to keep the store the same,” he says. “All of our customers love it. We’re planning on making the pasta a couple times a week and ramp up production. We’ll try to sell it in grocery stores and restaurants.”

Fresina Pasta Co. and Italian Specialties (Map it!) is open Tuesday-Saturday 10 a.m.-6 p.m. For more information, call 926-1341. —Matthew Sigur