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best pasta in nyc?

So I just got back from Bologna, and basically the pasta at every restaurant I went to was head and shoulders above anything I had ever tasted before. Where does one approach such perfection in New York? I've been to alot of acclaimed (and not so acclaimed) Italian restaurants in New York, and they have invariably disappointed - in fact I didn't even know I loved pasta until I went to Bologna... oh god, the ravioli w butter and sage, the gramigna con salsiccia, the tagliatelle con funghi, wow.

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  1. Where have you tried pasta in NYC that was disappointing?

    1. I love the pasta at Babbo. The Pasta Tasting menu is heaven.

      Don't know if you also like to cook, but with your newly found love of pasta, you might consider making your own pasta at home. It's not as daunting as it seems (I learned to master it in a 2-hour cooking class) and fresh pasta made at home tastes SO much better than "fresh" pasta from the grocery store or dried pasta.

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      Babbo
      110 Waverly Pl, New York, NY 10011

      1 Reply
      1. re: edwardspk

        Another vote for Babbo. Excellent pastas.

        Carmellini is putting out some very good pastas at Locanda Verde too. A Voce also used to serve consistently good pastas.

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        Babbo
        110 Waverly Pl, New York, NY 10011

        A Voce
        41 Madison Ave, New York, NY 10010

        Locanda Verde
        377 Greenwich St, New York, NY 10013

      2. Sometimes it not what you eat but where you eat it. I have a feeling you're going to be disappointed no matter where you go if you are looking to recreated the experience you had in Bologna.

        1. Make it at home with fresh pastas and sauces from Rafetto's on Houston St. Not fancy, just awesome.

          1. I'm laughing because I visited Bologna last summer and had a very similar experience with pasta and with gelato, as well. My suspicion is that unless you frequent the highest of the high-end places you won't repeat your experience, and maybe not even then. I remember dining at i Trulli last summer, post-trip, and thinking "Eh?" Having read the replies I think that homemade (if you are that committed) or from a place like DiPalo's might suffice, You'll just have to go back! (and visit Parma while you're at it!).