WEST COXSACKIE, N.Y. — Getting to eat, sleep and breathe all things pasta has become a reality for Scott Ketchum. A native of Marshalltown, he and business partner Steve Gonzalez have recently expanded their pasta business — Sfoglini — whose products are made using only high-quality, organic U.S. raised grains. Their 37,000-square-foot facility, located in West Coxsackie, New York, serves consumers across the United States and patrons in swank hotels in New York City. The son of Jerry and Karen Ketchum, he graduated from Marshalltown High School in 1989, going on to earn a degree ...