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Babbo pasta question

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CiaoCane Jun 23, 2008 08:53 AM

I am dining at Babbo next week and want to try some new pastas. I love the Pappardelle Bolognese and Linguini with Clams and usually end up ordering one of those. I have tried most of the pastas on the menu with the exception of the Black Spaghetti with Rock Shrimp and the Spaghettini with Lobster & chives, which have always been tempting but I don't believe I have seen any comment on them. Has anyone tried these?

Also, since I have not been to Babbo for some months, is the Boar Ragu still on the menu? Are there any summer seasonal pasta additions? The online menu is from 10/07.

Lastly, as one of my all time favorite pastas is Babbo's Linguini with Clams, Pancetta and Chilies, does anywhere else make a good or better version of this? Esca? Insieme? (I know Peasant's is very good, but no pork or chilies)

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  1. k
    kathryn RE: CiaoCane Jun 23, 2008 10:33 AM

    I went to Babbo this weekend. I do remember an asparagus ravioli on the daily specials list. Can't remember the other pasta. Did not try the lobster spaghetti or rock shrimp ones, sorry. If by boar ragu, you mean, Chianti Stained Pappardelle with Wild Boar Ragu, yes, its on the menu still -- one of my dining companions ordered it.

    The linguini at Esca is really really nice. A little bit of heat, oh so briny, my favorite of the four pastas I tried when I went.

    1 Reply
    1. re: kathryn
      c
      CiaoCane RE: kathryn Jun 24, 2008 10:04 AM

      Thanks, Kathryn, I will put Esca on my list. One of our dining companions will be pleased the Pappardelle with wild boar ragu is still around in the summer, and the asparagus ravioli sounds good, too.

    2. monasapple RE: CiaoCane Jun 24, 2008 10:39 AM

      the black spaghetti is one of the best pasta dishes i've ever tried.
      if you haven't tried the mint love letters go for those too.

      1. k
        KiwiGirl625 RE: CiaoCane Jun 24, 2008 10:52 AM

        I was at Babbo a few weeks ago and my husband ordered the spaghettini with lobster. It's a huge portion studded with big chunks of juicy lobster meat, and it's a very good dish, but I wouldn't order it again because the other pasta options are so much more interesting. We also had the gnocchi and beef cheek ravioli that night (both were excellent), and the spaghettini just didn't compare in flavor and uniqueness. But that being said, if you want to try it, you should since it's still a very well-executed dish.

        1 Reply
        1. re: KiwiGirl625
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          hae young RE: KiwiGirl625 Sep 22, 2009 06:19 AM

          wasnt spaghettiNi too thin? in the picture of the cookbook : the babbo, it definitely seems spaghetti rahter than spaghettiNi.

        2. r
          rugburn RE: CiaoCane Jun 24, 2008 01:44 PM

          I loev the beef cheek ravioli, but the Pappardelle with Porcini and Thyme was the clear winner for both my fiancee and myself.

          1. f
            foodieintraining RE: CiaoCane Jun 24, 2008 01:58 PM

            I was there about three weeks ago and had goose liver ravioli. It was FANTASTIC but pretty rich.

            1. h
              hae young RE: CiaoCane Sep 22, 2009 06:16 AM

              do you think they really use spaghettini which is very thin like cappellini rather than spaghetti. i found cappelini too thin and its texure a little bit boring when even cooked . so i suspect spaghetti noodle might be better choce.

              3 Replies
              1. re: hae young
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                Hurner RE: hae young Sep 22, 2009 07:13 AM

                do you think they really use spaghettini which is very thin like cappellini rather than spaghetti.

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                Yes, they really use spaghettini, as it is so identified on the menu

                1. re: Hurner
                  h
                  hae young RE: Hurner Sep 22, 2009 08:07 AM

                  but in the picture of the cookbook babbo, they seem spaghetti rather than spaghettini

                  1. re: hae young
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                    VegasEl RE: hae young Oct 17, 2009 10:24 AM

                    You're mistaken when you say that spaghettini is similar to cappellini. Spaghettini is only SLIGHTLY thinner than spaghetti and far from cappellini.

              2. m
                MichaelRobert RE: CiaoCane Sep 23, 2009 11:05 AM

                Went last night. Absolutely loved the bucatini with guanciale (cured pork cheek) & sweet onion. REEdiculous. a little peppery, just terrific.

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