First Look: Midwest Pasta Company
At the corner of Cherokee Street and Illinois Avenue in a space originally built to be a dairy, a team of thirteen at Midwest Pasta Company (2023 Cherokee Street; 314-772-7560) mix, roll out, cut and package 2,600 pounds of fresh pasta per week.
Mabel Suen Midwest Pasta Company varieties include tri-color cresta, conchiglie, spaghetti, red pepper vermicelli and whole wheat linguini.
Production for local wholesale distribution at the Cherokee Antique Row location has been going strong since the company's inception in September 2011. Two weeks ago, the front of the house opened its doors to the public to sell pasta as well as accoutrements such as sauces, olive oil and herbs.
"We're still in the nucleus stage of the retail space," says director of operations David Burmeister. "We'd like to expand our product line to include different St. Louis based products - that's pretty much the prerequisite for the shop."
The Midwest Pasta Co. team cranks out product like clockwork on sets of mechanized mixers, sheeters, laminators and cutters, efficiently sweeping up excess flour that coats the production kitchen in a light snow-like layer throughout the process. Just-completed noodles drape uniformly over rods hung on speed racks as the team mobilizes to complete its next batch of ravioli.
The laminated pasta, extruded pasta (think Playdoh Fun Factory, except this is safe to eat), gnocchi and ravioli are delivered to grocers such as Local Harvest Grocery as well as restaurants including Charlie Gitto's, I Fratellini, Schlafly Bottleworks and Anthonino's Taverna, where it appears in various entrees.
Mabel Suen Fresh noodles including flavors like regular egg, squid ink, spinach and lemon pepper hang on rods after being run through a cutter.