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Flavors Bigger Than A Comet’s Tail – by Libby Roerig

Personable yet hip, it’s no wonder all the kids in school not only want to be friends with Stellina, but also are willing to wait for her attention.
 
A time or two during our visit to Stellina Pasta Cafe, I mused if we had surpassed the occupancy rate of the small eatery.
 
When we arrived shortly before 6:30 p.m. on a Saturday, the hostess said there was a 45-minute wait for a party of two. There was a seat at the bar and an open table by the window, so we staked out our space — and, as other patrons continued to file in, felt lucky to have arrived when we did.
 
We later learned that particular night was considered a slow one at Stellina. No one seemed surprised or unhappy about the wait.
 
Come to think of it, the staff, too, seemed unfazed by the seemingly unending stream of people. Warm and witty, the bartender reminded me of a friend from college. But maybe that’s her magic: She reminds all of us of an old friend.
 
Our attentive waitress was happy to play 20 Questions, and the one time she didn’t know the answer, she found it out instantly. Our water glasses never drained past half, and all of our wait staff was attentive, without constantly catching us with our mouths full.
 
According to their website, in 2005 Stellina Pasta started selling fresh pasta wholesale to area restaurants. Two years later, they opened the café in a long-vacant building on Watson, between Chippewa and Hampton. While the space had been expanded the space since then, the restaurant has kept its intimate feel, reminiscent of one big dinner party.
 
Mixed media decorate the exposed brick walls and give it an authentic look — smart without trying too hard to be so. The paintings are by owner/executive chef Jamey Tochtrop and the photographs and metal work, by friends of his, according to our server………

Making Agnolotti – by Jessica

Last week, Maddie and I got to play in the kitchen at Stellinawith Chef and Owner, Jamey Tochtrop. The task at hand was stuffed pasta – a panchetta & leek agnolotti. From rolling and flattening to filling and pinching, Maddie and I were taught the entire process of noodle making! Sure, we may have been covered in flour when we left, but we dominated that agnolotti! I’m not sure what the best part of it was – knowing that all the people eating the stuffed pasta would be enjoying something we made, or getting to eat that delicious agnolotti ourselves.

A big thanks to Jamey for letting us crash his kitchen – we had so much fun!

Pasta Making 101 by Heidi Dean of Feast Magazine

For the uninitiated, the first bite of freshly made pasta is a lusty revelation. The words “silky” and “luscious” come to mind as you experience pasta as it was meant to be.

Sadly, the torrid food affair quickly fades into memory when you reach for a box of the dried stuff in the name of convenience. But it doesn’t have to be that way – with time, know-how and a few basic ingredients, you can make fresh pasta at home. We asked Stellina chef Jamey Tochtrop, who has been making pasta for 13 years, to share his recipes, techniques and tips.

Stellina is nominated for best casual dining restaurant by St. Louis Magazine for 2012.

(voting is now closed….)

Stellina was Zagat rated #2 restaurant in St. Louis in 2011 for the second year in a row thanks to our wonderful customers!