This article was published by Saint Louis Magazine on February 14, 2025.
Today, Italgrani can’t boast the biggest building in St. Louis, but the company does play an incredibly important role in the global pasta business. The mill next to the grain elevator, constructed in 1987, is now responsible for milling around one-fifth of all of the semolina, the key ingredient in pasta, that comes out of North America. Rail cars bring in durum wheat from across the United States and Canada, which before being milled into semolina goes through the century-old grain elevator. (It’s seen $15 million of modernization in the last five years alone, Meyer says, adding that the building has “good bones.”)
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