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PASTA - LA Dish of the Month (February 2014)

PASTA - LA Dish of the Month (February 2014)

The dish of the month for Los Angeles for February 2014 is Pasta.

Here's a link to the voting thread:
http://chowhound.chow.com/topics/961371

The goal is to collectively try as many different varieties, kinds and types of pasta and pasta-based dishes. Anything pasta-related is fair game - no matter the region, preparation, ethnicity, type, shape, etc. And, it goes without saying, that telling us of fabulous places to find pasta (and all of its derivative forms) that you've been to in the past is great, and recounting vivid memories is also fun, but what we want are real-live, current progress reports of what and where you are finding and eating dough-based goodness.

So let's start exploring and eating—report back with reviews and photos.

Happy Lunary New Year.

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  1. Finally, my kind of DOM! I'm getting in on this one for sure!

    1 Reply
    1. are ramen, pho and other asian noodle soups and dishes fair game in this one? do dumplings (potstickers, things like that) also count?

      thanks.

      15 Replies
      1. re: linus

        As I mentioned up above, all types and kinds of pasta are fair game. So, yeah, Asian-style noodles and noodle soups would of course work here.

        But dumplings? No one is going to castrate you for posting a dumpling report on a Dumpling DoTM, but if you can get up the next morning and look yourself in the mirror and feel good about yourself as a Chowhound after posting a report about potstickers on the February 2014 DoTM thread devoted to "Pasta" then more power to you I suppose.

        1. re: ipsedixit

          Dumplings are a grey area. While it never would have occurred to me that someone would post a potsticker review in a pasta thread, it also never would have occurred to me that someone NOT post a ravioli review... :/

          1. re: whiner

            My it sure is slippery on that slope.

            1. re: whiner

              To me pasta connotes that it is made with egg. It would thus exclude the Asian noodles (pasta being a subcategory of noodles). So that would include ravioli but exclude Asian dumplings but not gnocchi dumplings. But that's just the way I use the word pasta.

              1. re: Porthos

                To me pasta connotes that it is made with egg. It would thus exclude the Asian noodles (pasta being a subcategory of noodles).
                _____________

                What about, for example, Chinese egg noodles, typically found in lo mein or chow mein?

                Would that not count? Or do you exclude "Chinese" in the way you use the word "Asian"?

                1. re: ipsedixit

                  In that case Chinese egg noodles would count. That's why I defined pasta by ingredient and not east vs west.

                  Your analogy is backwards. Chinese would be akin to pasta and noodles would be Asian. So Chinese is more specific and doesn't include all Asian : Pasta is more specific and doesn't include all noodles.

                  Not all Asians are Chinese : Not all Noodles are Pasta.

                  All Chinese are Asian : All pasta are noodles.

                  Bit of SAT word association flashback for ya! ;)

                  1. re: Porthos

                    And Portos prolly got a perfectly score on that crap.

                    1. re: Porthos

                      Porthos, I meant.

                      Spelling typo earlier.

                      Please don't get pissed.

                      1. re: Porthos

                        I have an entire cookbook that takes the opposite approach: pasta = no egg, noodles = egg.

                        I have not checked if this was/remains accurate, but, "By federal law, a noodle is a paste made of flour, water, and a minimum of 5.5 percent egg solids .... Macaroni and spaghetti.are a paste made of flour and water, no eggs."
                        "The Great International Noodle Experience," Karen Green, Atheneum, '77

                        I suspect one's background influences one's definition: In my Jewish/Hungarian family, "noodles" were never "pasta," a term I learned as an adult, but always made with eggs. Among Italians, I think it's regional.

                    2. re: Porthos

                      Porthos, I think you better redefine pasta. All Italian pasta does not contain egg - i.e. the "string pastas": spagetti, bignoli, etc and usually the flat pastas - linguine, tagliatelle (although egg versions of these are also made) - as well as the provincial specialities like trofie, scialatelli, orrechetinni, etc. Durum wheat and water only are used The egg is added to ravioli, canelloni, etc to make it more malleable for stuffing, and to some European-style pastas (especially Alsatian versions) yo make them richer in flavour.

                      1. re: Piggyinthemiddle

                        How would you define pasta vs noodle? Or are they the same?

                        1. re: Porthos

                          Didn't these boards agree that pasta = durum wheat and/or egg; noodles are a type of pasta, but no durum wheat?

                    3. re: whiner

                      Wouldn't that technically be PASTA with RED MEAT?

                    4. re: ipsedixit

                      i don't usually get up in the morning and feel good about myself about anything, but that's just the wonder of me.

                      1. re: linus

                        Hahaha. Now that's what I'm talking about.

                        Aren't we really dealing with semantics in these dozen posts so far ?????

                        For crissakes sake, let's get to the chow already.

                  2. ShopHouse
                    Rice Noodles (that's pasta to me I suppose) with Pork-Chicken Meatballs and Red Curry!

                     
                    1. While you guys debate pasta vs noodles, I'll throw down the first pasta DOTM.

                      I just got back from lunch @ my friendly neighborhood Italian joint All' Angolo. I had one of their daily specials---the short rib ravioli with a sage/butter sauce. It was a perfect "chilly" afternoon meal---the short rib filling had a hint of sweetness, the pasta was cooked correctly and the sauce did a nice job of pulling the flavors together. Very good. Since my last visit, they changed their gratis bread from pizza dough w/ some marinara to pizza dough w/ rosemary. It could have been cooked a little toastier, but was tasty with the dredged up sage/butter. They now also have beer & wine.

                      2 Replies
                      1. re: LAgirl2

                        How was the service? It's been so scattered our last few times there that we transferred our business to Maccheroni Republic.

                        1. re: JeMange

                          The service was fine---we were there for an early dinner so it wasn't crowded. The waitress seemed new and not that comfortable, but friendly. When they first opened, the owner was there a lot and doing serving in addition to some food prep. I think now his staff is mostly running the restaurant. I usually get my food to go since they are around the corner from me so I haven't run into any truly bad service issues.

                      2. Uni pasta at EMC.

                        Surprisingly good considering the reviews here.

                        Skip the oysters. Gratuitous shots of spicy fried lobster, grilled lobster, and crab kicking crab style. All winners. Abalone congee also great.

                        Grilled lobster perfect with 2000 Coche Enseigneres.

                         
                         
                         
                         
                        7 Replies
                          1. re: JAB

                            Corkage $20 per. We would have preferred $10-15 but the food was so good we didn't really care.

                            1. re: JAB

                              >> Impressive line up. <<

                              For serious. Good job, Porthos.

                              1. re: Searching4Dunny

                                3500 W 6th St, Ste 101,
                                Los Angeles, CA 90020

                                Near the purple line at Wilshire and Normandie

                              2. re: Porthos

                                Porthos, this was all from EMC, right ?????

                                It looks really great. And gratuitous and borderline explicit.