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Props to the pasta nazi - Franco's Pasta Irvine

holy chow Sep 20, 2007 01:45 PM

The rumors have buzzed around for years and I've never been able to make the trip. I pulled up lame and took a ditch day to sample the heaven that is Franco's Pasta.

I caught Franco in a full scale melt down at a customer who wanted his pasta now and Franko had skipped his number because the dish wasn't done yet. After he barked at the customer a few times and belittled him when the dish came up a minute later and then another for wanting a to go box, my order came up, which I greedily horded and headed straight for my truck... I was going to eat this in the confines of my home.

Watching Franco work, you know this man is well trained and versed. He is magic in his tiny kitchen, an orchestra of timing and movement between him and his staff. Plates set up for the orders by the guy working the register. The bread maker drops bread and salad on the plates. Franco makes three pasta dishes at a time in a fresh skillet every time. It is amazing to watch the perfection with which he runs that place. Franco is a true chef, not just a cook.

By the time I got home I was dying. My truck was heavily perfumed of garlic; one of my favorite smells. I rushed inside and grabbed a metal fork and spoon and ripped open the vessle carrying my pasta as if I was ripping off a prom dress. I wanted it bad.

At first bite the moans of, "oh my gosh", started and they never stopped until I'd mopped up the last of the sauce in the container. Linguini and clams was amazing. Pasta cooked al dente, spice to wake the palate and enough garlic to ward off Dracula. It was amazing.

I will be playing hooky again and I will be heading straight there when I do.

Franco, I could kiss you.

Franco's Pasta Cucina
2222 Michelson Dr Ste 206
Irvine, CA 92612

M - F 11A - 2P

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    kevin RE: holy chow Apr 10, 2011 10:44 PM

    wow, this does sound really good. i'l lhave to try it, any desserts here that are good, or should i just stick to pastas, spaghetti and meatballs good?

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      apple7blue RE: holy chow Apr 10, 2011 11:32 PM

      What's the point of getting pasta cooked al dente and then taking it to go especailly then waiting till you get all the way home? I get where Franco is coming from towards you pasta to go types, but he's selling food not art so who cares if you our ketchup on it or peanut butter. Also, when did Nazis become a good thing, damn Seinfeld . . .

      2 Replies
      1. re: apple7blue
        Das Ubergeek RE: apple7blue Apr 11, 2011 07:01 AM

        With you on the Nazis-are-bad (here in LA I bet it started with Nozawa).

        The pasta is supposed to be cooked through by the time you eat it—traditionally it's pulled al dente from the pot and finished in the sauce. Then again most people expect a plate of pasta and a topping of sauce. Bizarre.

        This place sounds interesting.

        1. re: Das Ubergeek
          apple7blue RE: Das Ubergeek Apr 11, 2011 07:29 AM

          Yeah that topping of sauce thing is weird --it also usually ends up with not enough sauce also, but yeah this place piqued my interest also

      2. 2
        2intune RE: holy chow Apr 13, 2011 11:28 AM

        Is this place in the food court by Von Karman?

        1. christoofat RE: holy chow Apr 13, 2011 12:49 PM

          Yeah, been wanting to hit this place for the linguini & clams after reading Monster Muching's write up on it from years back. Glad to hear that it is still in play.

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