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The best new pasta dishes in New York City

It’s a great time to eat Italian in New York, thanks to big-name chefs (Mario Batali, David Chang), in-house flour mills and, yes, some good-looking plates of ’roni. Whether you want your plate of noodles with a side of Korean flavors or a base of local grains, twirl your fork around New York's latest breed of next-level pasta dishes.

 Café Altro Paradiso

Lasagnette at Cafe Altro ParadisoPhotograph: Marcus Nilsson

Ignacio Mattos’s unfussed Italian menu at this Estela sequel is packed with hand-cut pastas in decidedly simple arrangements: ragged-edge lasagnette folded with trumpet royale mushrooms and mint is a standout. $22

La Sirena

Casarecce at La SirenaPhotograph: Paul Wagtouicz

Housed inside the Maritime Hotel, Mario Batali and Joe Bastianich’s plaza-level trattoria excels in pasta power plates, including these casarecce tubers flecked with broccoli rabe, Aleppo chili and sesame seeds. $19

Faro

Rye spaccatelli at FaroPhotograph: Paul Wagtouicz

An on-site mill cranks out the organic, local-grain flour that chef Kevin Adey uses for his fresh house pastas, such as rye spaccatelli with braised beef, caramelized onion and a heavy snowing of parmesan. $19

Pasquale Jones

Rigatoni at Pasquale JonesPhotograph: Paul Wagtouicz

Pizza may be the supposed focus of this Charlie Bird follow-up from Ryan Hardy and Robert Bohr, but the pastas are just as worthy of the spotlight—see the craveable rigatoni with sausage, nettles and oven-smoked ricotta for proof. $21

Lilia

Sheep's milk agnolotti at LiliaPhotograph: Paul Wagtouicz

Missy Robbins puts her Michelin-starred A Voce tenure to great use at this solo spot, whipping up pasta dishes, like this saffron-zapped, sheep’s milk agnolotti with dried tomato and honey, that are both smart and soulful. $22

Momofuku Nishi

Ceci e pepi at Momofuku Nish

Photograph: Paul Wagtouicz

At David Chang’s Italian-inspired, Korean-spiced Chelsea canteen, tables are dotted with bowls of culture-crossing myun, like the It dish ceci e pepe, a buttery Roman classic updated with chickpea hozon. $24

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