Midwest Pasta Company (2023 Cherokee Street; 314-772-7560) director of operations David Burmeister has been in the food business for more than twenty years, and he's no stranger to pasta.
An assortment of frozen ravioli (clockwise from upper left): four cheese, ricotta with sun-dried tomato, butternut squash, white-truffle ricotta, black bean, goat cheese.
Having opened Midwest almost two years ago on the site of a former dairy at Cherokee and Illinois streets, these days the noodle-making team supplies pasta to more than 80 local restaurants and independent grocers (examples of the latter include Local Harvest and Vincents), hawk their wares at area farmers' markets and provide private-label fresh pasta to Schnucks and Dierbergs.
It all adds up to nearly a ton of pasta per week -- all freshly prepared and south-city certified.
See also: - Gut Check First Look: Midwest Pasta Company
Midwest Pasta Co.'s headquarters, at the corner of Cherokee and Illinois streets in south St. Louis, used to house a dairy.
Some fresh pastas are made by rolling the dough flat and cutting it. Others are created via an extrusion process, with brass dies that determine their shape.
Die-cut spinach rotelle. The name comes from the Italian for "wheel" -- you know, because they go round and round.
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