Laura Cassar - Brian Rudolph didn't set out to revolutionize pasta. A finance major from Emory University, Rudolph had a desire to eat gluten-free and a certain fearlessness in the kitchen. But when one of his culinary experiments — chickpea pasta — was so well-received by friends, family and even one of Rudolph's bosses, Rudolph realized his passion could be his profession. He launched Banza, his chickpea pasta company, in August 2014. "We believe we can change the pasta category forever, for the
Laura Cassar - Brian Rudolph didn't set out to revolutionize pasta. A finance major from Emory University, Rudolph had a desire to eat gluten-free and a certain fearlessness in the kitchen. But when one of his culinary experiments — chickpea pasta — was so well-received by friends, family and even one of Rudolph's bosses, Rudolph realized his passion could be his profession. He launched Banza, his chickpea pasta company, in August 2014. "We believe we can change the pasta category forever, for the