About — The Pasta Obsessive Behind Pasta Orgasmica
Nobody set out to become a pasta obsessive. It just happens. One day you’re making spaghetti aglio e olio and thinking it’s pretty good. A few years later you’re sourcing 00 flour from three different suppliers and arguing with strangers online about whether cream belongs in carbonara. (It doesn’t.)
That’s how Pasta Orgasmica started.
I’m José Luis Villalobos — Chilean, based in Sacramento, California. I’ve been cooking pasta daily for longer than is probably healthy. I’ve traveled through Italy — Calabria, Sicily, Liguria, Sardinia — eating and learning. I’ve worked through Japanese ramen traditions, Vietnamese noodle soups, Chinese hand-pulled noodles, and Latin American pasta dishes that nobody in the English-speaking world seems to know exist.
Every technique on this site has been tested in my kitchen. Every tool has been bought with my own money. Every product recommendation is based on actual experience — not a PR email.
Pasta Orgasmica exists because I got tired of food blogs that treat pasta like it’s easy and safe and boring. It’s not. It’s one of the most technically complex, culturally rich, historically fascinating food traditions on the planet. Multiple traditions, actually.
We ruined all other pasta for you. Sorry not sorry.
Professionally, I run a digital marketing agency in Sacramento. But this site exists outside of that world entirely. This is the obsession. This is personal.
Written by José Luis Villalobos — Food writer and founder of Pasta Orgasmica. Chilean, based in Sacramento. Has been making pasta daily for longer than is probably healthy. Read more →