Leah Ferrazzani separates drying spaghetti in her cramped Mount Washington kitchen. The noodles emerge from an extruder the size of a washing machine. Stacked along one wall are bar stools and a high chair, which Ferrazzani will return to their usual spots when her two toddlers get home. “It takes me 40 minutes to set up and take down every day,” she says.
Ferrazzani started her organic company, Semolina Artisanal Pasta, after earning one of L.A. County’s coveted Cottage Food Operations permits. Since 2013, CFOs have allowed certain “non-potentially hazardous” food products to be prepared in a home kitchen. There are limits, though, including a $50,000 cap on annual sales and restraints on retail sales and distribution.
