Ask Jeff Russell what his favorite pasta is at Great Northern Pasta Co. and he doesn’t hesitate to answer — the goat cheese ravioli.

“I love pasta,” Russell says simply about his decision to open the shop. Last month the pasta factory and retail store marked its second anniversary making fresh pastas while it also looks to open a larger store and expand its product line early next year.

With a background as a computer software engineer, Russell had run his own business for several years when he relocated to Whitefish. He came, as many do, for the quality of life and knew he wanted a change in his career.

“I didn’t want to open a tech business,” he said. “I wanted to create something with local products. Food is a passion of mine.”

He didn’t have a background in food, but he knew his engineer’s mind could figure it out. When he looked in the grocery store he saw a half aisle devoted to dry pastas, but very little for fresh pasta and virtually none of it organic. That’s when he knew he had found his niche.

“Pasta is mostly just flour, eggs and water,” he said. “We get our flour from Montana or North Dakota and our eggs from Mission Mountain Organic Eggs directly from the farmer. We use organic suppliers and try to use Montana products, but if they’re not available, we get them from North Dakota.”

Russell speaks passionately about the raw ingredients that go into his products.

“I think it’s essential we try to produce products that are as local as possible,” he said. “The closer the raw material is the better. We support the local economy that supports us.”

Great Northern Pasta ships its organic fettuccine, spaghetti, penne rigate, and many other products all over the Flathead Valley and Montana. They’re now found in 25 grocery stores and roughly 18 restaurants. Not to mention the pasta that is sold to individuals out of their shop in the Railway District.

The past few years have been good at the pasta factory, but a little too good. The pasta machine sits on the first floor of the store with just enough space for two people to work. A full refrigerator often means the pasta makers are on hold until room is made for more.

Come January, this will all change as Great Northern Pasta moves into a new location on Baker Avenue. There will be room for new equipment and refrigerators. They expect to hire additional employees as well.

“It’s exciting,” Russell said. “We’re using what we learned to be more efficient and better. We’re to the point were we can expand our entire factory.”

The Montana Department of Agriculture recently awarded the pasta company a $49,900 grant through its Growth Through Agriculture program. The grant helped to fund new equipment and expansion.

“We’re a good fit for the program because we use Montana products,” Russell said. The Department of Agriculture has been supportive of the pasta shop, he noted.

Great Northern Pasta plans to add dry short pastas to their offerings and expand the type of ravioli available once they open the new factory. The ability to produce dry pastas will allow for the store to ship nationwide — the shelf life of fresh pasta is six weeks as opposed to two years for dry.

“We’re constantly asked for a wider range of fillings,” he said. “In the new place we can have any type of fillings we want. For some of the pastas the chefs like them better in dry form.”