SAN FRANCISCO — “I love pasta,” says Nando Zucchi with a grin. “What’s not to like about working on pasta?”
Since 1977, Eduardo’s Pasta Company has been a San Francisco staple for food lovers. Now, the family-run business is entering a new chapter under Nando and Anne Zucchi, who took over the company this spring. “We officially became the owners of Eduardo’s on May 14,” says Nando. “We came in, we got the keys and then started to learn how to make pasta. A lot of the challenges are really fun to solve at this scrappy level.”
After reaching a career inflection point, Nando says he and Anne started to look for business opportunities. “We always wanted a family business,” Nando explains. Anne found a listing for Eduardo’s Pasta, and called Nando’s aunt, who was a longtime resident of San Francisco. “She said, ‘That is so incredible because that is my favorite pasta. She was so excited and I think it was her excitement that made us say, hey, maybe we should learn more about this.”
The Zucchis relocated from Madison, Wisconsin to San Francisco and immediately recruited the help of their adult daughters, who live in Southern California. “One is a graphic designer. Our older daughter is in public relations. They immediately had ideas,” says Anne. The daughters helped to quickly launch a website, social media accounts, and a fresh new logo.
Before Eduardo’s was a pasta company, it was a beloved restaurant in the Marina District founded by Eduardo Morettoni. To satisfy the demand for his made-in-house pasta, Morettoni launched his pasta company. He eventually closed his restaurant to put his full focus on pasta manufacturing.
The Zucchis are staying true to Eduardo’s recipes. “Everything’s done really by hand, and it’s a really great process,” Nando says. The pastas are made in small batches with semolina flour, durum flour, and eggs, noodles are cut extra-long and formed into nests, and pasta shapes are extruded through bronze dies, which imparts texturing to the surface — perfect for holding onto sauce. The pastas are slow-dried, which preserves its authentic taste and perfect texture.
Walking through the factory floor, Nando gives credit to longtime-pasta maker Yolanda, who has been with Eduardo’s since 1980. “She is the boss!” Nando exclaims.
For the Zucchis, Eduardo’s isn’t just a business — it’s a legacy. “The people who know Eduardo’s love it,” Nando says. “Our innovation is taking this old heritage brand, not changing the recipes, but really just giving it more life and more excitement.”
Niko Travis is a dedicated health writer with a passion for providing clear, reliable, and research-backed information about medications and mental health. As the author behind TrazodoneSUC, Niko simplifies complex medical topics to help readers understand the benefits, uses, and potential risks of Trazodone. With a commitment to accuracy and well-being, Niko ensures that every article empowers readers to make informed decisions about their health.
