My name is Karla Barrera, and I'm Nudi Pasta's creator. So how did it all start? Since I was young I recall being in love with cooking; however, that is not homogeneous to actually being able to cook well. When I was 5 yrs old, I even had a "drivethrough", (A.K.A a playhouse with an easy-bake oven), which I would force some unfortunate family members to go through and even pay for some strange concoctions.

Fortunately, time went by and my cooking skills finally started to match my creative imagination. Making home made quiches, pastries, food magazine covers, devouring cookbooks, day after day, soon resulted in treats that all my family and friends desired to eat. Specially making fresh pasta seemed to intrigue me, the intense manual labor, the freshness of its flavors, how delicate and mostly how much it was enjoyed by everyone around me.

Life went on after highschool and I decided to go into other adventures. Nevertheless, food was always heavily present for me. During college, I had the opportunity to compete in the 2004 Olympics in Greece, in the sport of Windsurfing. That provided me with extensive travelling around the world; Brasil, Turkey, Germany, France... and many others. Besides training of course, the center of my travels was to try every ethnic dish posible, which I proudly brought back home as a souvenir, in the shape of a recipe.

Later it was time to finish college and I graduated as University of Puerto Rico's Marketing Degree's Valedictorian in 2007. That sure opened doors to all those corporate jobs I wasn't interested in; I wanted to have my own food related business, that was my real dream. Between now and then, I got married in 2007 and I've been helping my husband with his kitesurfing school and shop KitesurfPR, by doing the web design and instruction. At the same time, it was a period of exploration of all my business ideas, all of them written in detail in my beloved black book. Soon came the AHA! moment, when I realized this is it. One day in a deli, I observed all the "fresh pastas", and asked the chef/owner if it was made locally. His face changed into pure curiosity and answered "No, it comes from Florida... do you make fresh pasta??? Because if you do...?". And that day, was when my journey with making Nudi Pasta really started.