All in the family

Pasta Peddler



Photos by kc kratt

 

1547 Hertle Avenue, Buffalo
393-9547 or pastapeddler.com

 


 

Local success story Pasta Peddler has grown from a farm and community market stall to a brick and mortar business over the past three decades. Mike Sedia bought the business from its previous owner in 1994 and brought his son-in-law Eric Amodeo as co-owner in 2000. It started as a home-based operation, with the family making pasta in their own kitchensfirst at Sedia’s father's house and then at Eric and Andrea Amodeo’s home. In 2013, the business rented some space in the newly renovated Horsefeathers Market on Connecticut Street; a year or so later, Pasta Peddler finally moved into its current storefront at 1547 Hertel Avenue.

 

The new retail space is large enough to also accommodate Andrea Amodeo’s Blackbird Sweets, started in 2004. Eric feels the new location on Hertel has really propelled their business: “We got in right as Hertel was starting to explode, and our sales have grown exponentially every year that we've been there.”

 

Pasta Peddler specializes in gourmet pastas, sauces, and ravioli. They offer four different types of ravioli and sixteen types of pasta; the pastas are all 100% vegan. The vegan aspect, Eric says, is very important to their customer base. The store also sells cooking accessories and some Italian import items. The pastas and raviolis are all made within seven to ten days of sale and use no preservatives. All of the pasta is made by hand, based on family traditions and recipes passed down to Mike Sedia by his mother and grandmother.

 

After emerging from an imported Italian pasta machine, the pasta is cut, dried on custom dowel rods and racks, and hand-bagged and labeled.

 

Pasta Peddler products can also be found at the Lexington Cooperative Market, Premier Gourmet, and other local stores, as well as seasonally at some of the farmers' markets where the business got its start: longtime customers can still find pasta being peddled at the Elmwood Bidwell market in season. Eric hopes that he can continue to partner with more small business retail locations—such as Dash’s—to help spread his reach even more. Relationships with other small businesses and farmers’ markets continue to be an important part of the business plan, which focuses on family and face-to-face connections. 

 

Medaille student Patrick Sullivan is a Spree intern.

 

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