Midwest Pasta Company

Midwest Pasta Company makes fresh pasta on Cherokee Street and has been doing it for well over a decade, in the traditional way and with ingredients from close to home.

The business belongs to David Burmeister, who founded it with a firm view about how pasta ought to be made. The dough is laminated – rolled and folded in sheets rather than extruded – and built on local cage-free eggs and flour milled in the region. That combination is what gives the product its texture and its colour, and it is the reason cooks will drive across the city for it rather than reach for a box.

The range covers the everyday and the seasonal. Egg linguine is the workhorse and the bestseller; butternut squash ravioli and sweet potato gnocchi are the ones people plan a dinner around. Everything is sold from the Cherokee Street storefront, and the company also supplies more than 180 shops across the region – so a good many St. Louisans have eaten Midwest Pasta without knowing where it was made.

The storefront sits at 2023 Cherokee Street, in the heart of Cherokee Antique Row. It is a working pasta shop rather than a restaurant: you buy it here and cook it at home, which for anyone staying nearby makes it one of the more useful addresses on the street.