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Best Pasta-based Dish in NYC?

anything is game:

stuffed ravioli
cheese/no cheese
cheap/ridiculously pricey

you name it!

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    1. re: timmy

      I don't mean to be pedantic, but I think you're referring to the Spaghetti Carbonara available at Crispo's.

      1. re: Cheese Boy

        any others?

        gotta throw eggplant @ babbo out there

    2. Lobster ravioli at il Cortile

      1. spaghetti w/ tomato and basil at L'Impero
        penne alla vodka at Destino
        humboldt fog and english pea risotto at Brasserie 8 1/2
        roman gnocchi at il Bagatto
        rigatoni bolognese at Per Lei

        2 Replies
        1. re: jenniebnyc

          i'd like to officially add that the best lasagna that i have ever had.....including my own is.................Za Za. simply outrageous!

          1. re: jenniebnyc

            a new add...the carbonara at Crispo

        2. the gnocci at lil frankies and the ravioli at eatery

          1. Have yet to be so lucky as to try Batali's Babbo, which I heard is spectacular...but for the time being, I'd say the spaghetti in uni sauce at Basta Pasta--really quite a wonderful Japanese spin on pasta!

            Iike to eats.

            1 Reply
            1. re: druz99

              I was very disappointed with the uni pasta. I didn't feel the uni added anything to the boring pink sauce.

            2. "Casoncelli alla bergomasca" at ViceVersa

              Outside of Manhattan - fusilli or radiatore "in cartoccio" at Roberto's (Bronx)

              2 Replies
              1. re: Striver

                thats great to hear about vice versa, as it is in my hood. now, i may sound like a total amateur, but can you describe what that dish is?

                1. re: kam0424

                  A description of the dish from the restaurant's website:
                  Veal, raisin and amaretto cookies filled ravioli with sage, butter and pancetta

                  The casoncelli are more cylindrical than other ravioli - sort of like small bolsters. The combination of tastes and textures is awesome.

              2. Lasagna and any ravioli at Via Emilia

                Pumpkin or spinach ravioli at Cascina

                Lasagna Bolognese (when available) and Penne arrabiata at Trattoria Trecolori

                Cacio e pepe at Cacio e Pepe and at new sister restaurant Bocca

                1. Maremma's Pappardelle with Cinghiale sauce

                  1. spaghetti with lamb ragu at Max (51 Ave B)

                    1. Veal ravioli in a mushroom saice at BiCE

                      1. The gnocci at Pelligrino's in Little Italy.

                        1. garganelli with green peas, ham and cream sauce - at piadina. i dream about it.

                          1. The Pasta Tasting Menu at Babbo is heavenly. Very memorable.

                            1. Paceri (sp?) with veal sauce at Al Di La.

                              1. Garganelli with proscuitto and truffle butter at the old Fiamma- I believe Chef White is making it still at l'Impero, where he now resides.

                                Ricotta Gnocchi at Lupa.

                                I love the orichette with broccoli rabe and spicy sausage at Crispo- pretty standard dish but so f'n delicious!

                                Venison paparadelle at Robert Passon on 9th and 49th.

                                Everyone says it, but it deserves repeating: the gnudi at The Spotted Pig is one of the most deliciously rich dishes I have ever had.

                                Oh, and if you're in the neighborhood, my pasta kicks ass too.

                                1. Everything on the primi section at Lupa but I feel the bucatini and the orrechietti are the absolute best "heavy" pastas. The spaghetti aglio e olio for the most simple. Oh and the linguine with mussels and jalapeƱos for most inventive.

                                  The gnocchi at Barbuto for the best texture.

                                  Il Buco has a papperdelle with pheasant ragu that is so thin and delicate I would fork over my paycheck just to eat it everyday.

                                  1 Reply
                                  1. re: bouffe

                                    I'm partial to the Ravioli at Al Di La. It's got a creamy and decadent filling that includes beets.