DalMoros Fresh Pasta is bringing its fast-casual Italian concept to Austin. According to public filings, the Venetian-born chain plans to open a new location inside the Walmart Supercenter at 1030 Norwood Park Blvd. What Now Austin spoke with franchise operator David Caruso, who confirmed he is targeting an end-of-summer timeline, pending permits. The concept is built around fresh ingredients and speed. Everything from pasta to sauces is made on-site daily, with zero frozen products.
Diners can choose from four pasta varieties: fusilli, rigatoni, fettuccine, and bigoli paired with nine housemade sauces including Bolognese, Cacio e Pepe, Pesto, and Napoletana, plus proteins and garnishes for over 1,000 possible combinations.
The menu also includes Italian sandwiches, salads, garlic breadsticks, meatballs, and tiramisu. Caruso describes the value proposition as straightforward: “You’re going to get restaurant-quality food for a third of the price without having to sit down and dedicate two hours of your time,” he told What Now Austin.
According to Caruso, Texas has long been on the franchise’s radar: “We always wanted to get into the Texas market. San Antonio and Austin are very fast-growing cities,” he shared with What Now Dallas. The Austin location will follow the same format as existing DalMoros operations in Florida and Massachusetts, with no menu variations planned.
Founded in Venice, Italy, by seventh-generation Venetian chef Gabriele Dal Moro, the brand is considered the world’s first fast-casual fresh-pasta concept. Every recipe traces back to the original Venice location, with sauces and pasta styles rooted in Dal Moro’s family culinary tradition. The U.S. franchise, operated by David Caruso, has steadily expanded across Florida and Massachusetts before setting its sights on Texas. Austin and San Antonio represent the brand’s first push into the state.
The Austin opening is part of a broader Texas entry. Caruso confirmed that DalMoros is opening simultaneously in San Antonio, with both cities chosen for the same reason: rapid growth and untapped demand for fresh, affordable Italian food. “We just see a lot of opportunities there,” he said.
