Just like your nonna’s marinara, Chef Chris Becker’s pasta journey took some time to reach its full potential. Chris started his career in New York City as a prep cook and began progressing through the ranks.

Eventually, he found himself working under some of the most respected chefs in the country, including Eric Ripert at the highly acclaimed Le Bernardin; Gabriel Kreuther at The Modern; and Lidia Bastianich at Del Posto.

In Lidia’s restaurants, under the guidance of Chef Mark Ladner, Chris developed an appreciation and understanding of the Italian approach to food and cuisine. It was in those kitchens that Chris developed a passion for fine food and handmade pasta.

Chef Chris believes delicious pasta doesn’t just belong in gourmet restaurants - it should be accessible to all. With Della Terra pasta available at local farmers markets, boutique shops, and neighborhood food markets, pasta lovers can prepare a world-class meal in their own homes.

Della Terra means “of the earth,” The name was inspired by the Great Plains of the American Midwest - a region that offers some of the world’s best specialty wheat varieties.

We are proud to work directly with millers and farmers to source high quality wheats to make a variety of whole grain, American-made pastas, including einkorn, spelt, Khorasan, durum, and locally-grown red winter “smith’s gold.”

These ingredients form the foundation for our pasta’s exceptional quality and flavor.

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