T
he distinct aroma of wheat and flour fills the air as a large dryer hums in the background. Various shapes of artisan pastas line the wall, and the taste speaks for itself. All senses are aroused when walking into the small commercial kitchen in Oklahoma City where Della Terra Pasta is handmade. Chris Becker founded Della Terra Pasta in 2011. He has worked in the food industry for 18 years and said he has worked for some of the most highly acclaimed chefs in New York City, including as a pasta chef at the Del Posto restaurant developing doughs and shapes. In late 2008, he and his wife, Amanda, moved to Oklahoma. Once in Oklahoma, he worked on a sustainable farm before working at The Rancher’s Club on the Oklahoma State University campus in Stillwater, Okla., where he introduced pasta to the menu. Then, he moved to Oklahoma City to pursue his entrepreneurial dream.
18 | WINTER/SPRING 2017
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