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72 WINTER 2014 K KEENELAND.COM pasta guys Romero pursued a degree in business. "We parted ways after we graduated," said Gonzalez. Romero joined Merrill Lynch in Cleveland, and Gonzalez started working with General Electric in a rotational pro- gram that sent him to a different location every six months. Assigned the Lexington market in 2003, a lonely Gonzalez called Romero in Cleve- land and said, "Hey, Lesme, there's some- thing here called the Derby. Why don't you come down and we'll party." Not quite knowing what he was getting into, Rome- ro said "sure," and drove from Cleveland in three hours. They partied all night at the now-defunct Red Seville, where, as best Romero can remember, there were fa- menco dancers and paella. More import- ant, though, in the gaiety of the festivities, Gonzalez met his future wife. They made it to the Derby the next day, but Romero says rather ruefully, "We were in the in- feld and never saw a horse." Meanwhile Romero took a job with Citigroup and moved to Florida. Gonzalez married, took a job with Nestle in Mt. Ster- ling, and settled down to the daily com- mute from Lexington. In 2008 Romero visited Lexington again, and this time the two friends went to the Farmers Market. Loaded up with fresh produce, they returned to Gonzalez's home and Romero said, "Let's make fresh pasta like the old days." This time it was Gonzalez's turn to say "sure." With only a KitchenAid mixer and a rolling pin, they proceeded to make fresh spinach pasta. Romero remembers saying to Gonzalez, "This is so much fun; I wish I could do this for a living," and Gonzalez replying, "With Top, long and short pasta, ravioli, and gnoc- chi are among the varieties Lexington Pas- ta produces. The company has expanded its services to ship pasta to all 50 states.

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