The Fresina Pasta Co., a 24-year-old business that makes artisanal pasta by hand, has changed its name to D’Agostino Pasta Co.
The name reflects the change in ownership that happened two years ago, when Robert D’Agostino, Charles D’Agostino and Daniel Thompson bought the pasta company and expanded its operations. Robert D’Agostino serves as the company chef, while Thompson is the executive chef.
Before the sale, the pasta was only available at the Fresina store in Drusilla Village Shopping Center and at Alexander’s Highland Market. Now the pasta is being sold at about 40 grocery stores from Lafayette to New Orleans, including Whole Foods, Fresh Market, Calandro’s, Calvin’s Bocage Market and Matherne’s.
“One of the things we had to do was change the packaging,” said Charles D’Agostino, Robert D’Agostino’s father. The Fresina boxes were 17 inches long, about three inches longer than the standard box of fettuccine or angel hair pasta.
“There were real shelf space issues because of the packaging,” D’Agostino said. “We figured if we had to change the packaging, we might as well change the brand. We would have to change the brand eventually.”
The new packaging, which will reach store shelves in June, was developed by Red Six Media, a Baton Rouge based design and advertising firm.
D’Agostino Pasta Co. also has expanded to making pasta sauces, prepared at the LSU AgCenter Food Incubator. Despite the name change and new products, the pasta is still being prepared without preservatives, air drying on wooden cellars and packaged by hand.