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Some of my fondest childhood memories revolve around my mother’s kitchen. Watching her cook soon turned into my own curiosity to experiment, filling the kitchen with attempts from her cookbooks. Before long, The Flavour Thesaurusreplaced Harry Potter and Twilight on my bookshelf, and the pocket money I once spent mindlessly began going toward books by chefs like Thomas Keller and Daniel Humm.
At 18, I moved to London to study at Le Cordon Bleu London, where I made my first pasta—an open saffron lasagne with lobster. I had seen chefs roll pasta effortlessly on television, but rolling my very first batch by hand was unforgettable. That moment sparked a lifelong fascination.
My journey through kitchens—from The Table in Mumbai to Elystan Street in London, and later Le Cirque—deepened my appreciation for fresh pasta and the craftsmanship behind it. It was during my time at Le Cirque that I truly fell in love with artisanal pasta and its endless possibilities.
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In 2020, that vision took shape in the most modest way possible—a small room, a pasta machine, and an unwavering belief in handcrafted pasta. What began as a small project soon grew into Casarecce (ka-sa-RAY-cheh), meaning “homemade.”
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Founder's Note
Alongside this journey, I also opened CASA Pasta Bar—a pasta-forward restaurant built around the idea that pasta can be bold, contemporary, and endlessly expressive. The restaurant became a playground for experimentation, where traditional techniques meet global flavours and seasonal ingredients.
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Today, Casarecce supplies artisanal pasta to kitchens and homes across India, partnering with chefs, restaurants, and food lovers who value quality, craft, and authenticity. From that small room in 2020 to reaching tables across the country, the journey has been both humbling and exhilarating.​
But this is only the beginning. Casarecce was built on passion, craftsmanship, and the simple joy of good pasta—and there is so much more ahead.
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— Chef Sambhavi Joshi