Chef Michael Murray, recognized by the American Culinary Federation as a Certified Executive Chef, is the creator of West Michigan Pasta and Provisions. His focus on sustainability and locally-produced items is evident in his artisan dried pasta, which uses quality semolina flour and water. West Michigan Pasta and Provisions sources durum semolina flour and specialty grains made in the USA, which serve as a base for all of their specialty pastas.
Murray utilizes traditional techniques of extrusion using brass dies and air drying. Production is done in small batches, creating a classic Italian pasta with top quality flavor and texture.
Check out their online store and have the highest quality pasta shipped right to your door anywhere in the continental US, or even hand-delivered in the Kalamazoo area. For the holidays, their customized gift baskets are perfect for the home chef.
Their recipe page provides guidance for great ways to use their wide selection of pasta varieties. Oven Roasted Tomatoes + Fine Herbs Butter w/ Duck Egg Pappardelle Ricci, Pasta Carbonara, and Ramen Salad will set you up for success for your next holiday party. Pop on over to the Michigan Local Gift Guide and find the amazing Pumpkin Casarecce recipe!
Neil Davey is a resident of Marshall, MI and is the Southwest Michigan Local Food Coordinator for Taste the Local Difference. This Hoosier turned Michigander can often be found writing his next book, fooling around in the garden, experimenting with his weekly CSA produce, or planning his next hiking trip somewhere in the pleasant peninsula.