AL DENTE: Spinach Farfalletti Pasta, 12 oz

The year was 1980, and in the world of pasta, the times they were-a-changin'.  Almost overnight, Americans went from thinking of pasta as œspaghetti and meatballs to seeking an array of shapes, flavors and recipes.  After witnessing this œPasta Revolution in NYC, Monique Deschaine had her aha moment, one that would change the trajectory of her life.  Why not make fresh pasta in her hometown of Ann Arbor, Michigan?  But with a twist.  The twist would be to make pasta that cooked quickly, tasted fresh, but had the convenience of a dried pasta.  The 24-year-old novice entrepreneur was on a mission!
As often happens, the idea seemed perfect but the obstacles were many.  With a degree in psychology, Monique had never taken a business course, had no access to capital, was not Italian, and didn't know the first thing about making pasta!