Today we’d like to introduce you to Laurie Boucher.
Hi Laurie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I am a former attorney turned pasta instructor. After practicing law for 30 years, I decided to follow a long-held dream and enrolled in culinary school in 2017, as my kids were heading off to college. I attended the Hotel, Culinary Arts & Tourism Institute at Anne Arundel Community College and earned dual A.A.S. degrees—with honors—in both Culinary Arts and Baking & Pastry Arts.
My original goal was simply to become a better home cook, but my pasta journey took on a life of its own. It actually began long before culinary school—with a plate of spinach fettuccine I made for my husband, Henry, when we were dating. (I still remember the curious look on his face!) I found pasta-making to be both meditative and deeply creative, and the more I explored, the more I realized there was an entire world of pasta to discover. I immersed myself in learning everything I could.
While I have great respect for traditional pasta recipes and techniques, I’ve become especially drawn to the more creative side—particularly the stunning hand-formed shapes from southern Italy. I also dove into naturally coloring dough with vegetables, herbs, and superfoods, and began using those doughs to craft pasta “textiles” that could be transformed into beautiful shapes and forms.
Not seeing these kinds of classes offered in the Baltimore area, I began designing my own and reached out to local businesses to offer free demonstrations. Before long, I was hired to teach my custom pasta classes across various cookshops and venues.
Since then, my teaching has expanded throughout Baltimore and beyond. I now offer hands-on workshops at local schools and businesses, as well as private pasta-making classes throughout the Baltimore region, Ocean City, and surrounding shore points.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Completely changing careers wasn’t easy. Transitioning from life as an attorney to culinary school—and eventually to working in the food industry—was a big leap. I definitely experienced my share of imposter syndrome along the way. It took several years of learning, hands-on experience, and teaching to build the confidence I now have in this work that I’ve poured so much time and passion into.
One of the biggest challenges was adjusting to the vastly different culture of the food world compared to the legal profession. Everything—from the pace, to the communication style, to the way teams operate—felt unfamiliar at first. It took time to adapt, but slowly I learned how to navigate this new space and find my footing.
Appreciate you sharing that. What should we know about Pasta Made Simple?
I refer to myself as a Pastapreneur—someone deeply passionate about all things pasta!
A couple of years ago, I was hired as the pasta chef at Café Campli, a local Italian restaurant. It was the perfect fit: I had independence and creative freedom to craft both traditional and more inventive fresh pastas. The owners have since closed the restaurant and are headed to Italy to open a new venture there—and I’m hoping to visit occasionally to work alongside their pasta team.
My goal has always been to make the art of pasta approachable and accessible to anyone who wants to learn. As the owner of Pasta Made Simple, I continue to teach private pasta-making workshops, lead team-building and special occasion events, and collaborate with local businesses and schools. I’m known for honoring the deep-rooted traditions of pasta while also exploring its more artistic and creative possibilities—I truly believe there’s room for both!
I’m proud to be largely self-taught and to have turned my pasta obsession into a small business. In addition to teaching all manner of pasta-making, I run an Etsy shop called PastaArt, where I sell pasta-inspired items I’ve designed or handmade—textured pasta boards, keychains, ornaments, jewelry, and more.
Can you talk to us a bit about the role of luck?
Luck has definitely played a small role in my journey—sometimes it’s about being in the right place at the right time, or crossing paths with the right person. But for me, the real foundation of my business has been hard work, perseverance, and consistently showing up.
Building relationships with chefs, business owners, and my community has taken time and intention. The opportunities I’ve had didn’t just fall into my lap—I worked hard to create them. Luck may have opened a door or two, but it’s been effort, persistence, and a genuine passion for pasta that’s kept things moving forward.
Contact Info:
- Instagram: https://www.instagram.com/baltimorehomecook/
- Facebook: https://www.facebook.com/laurie.boucher.9
- Other: https://linktr.ee/LaurieBoucher
