America’s pasta scene has evolved beyond basic spaghetti into a wonderland of flavor, tradition, and innovation. From coast to coast, passionate chefs are crafting noodle dishes that rival anything you’d find in Italy. Forget everything you thought you knew about Italian food in the States, because we’re about to embark on a mouth-watering journey that will blow your taste buds away!
We’ve scoured the nation, tasting and talking to regulars, to bring you the definitive list of the most amazing pasta spots that deserve a place on your culinary bucket list. These aren’t just restaurants; they’re institutions, culinary adventures, and places where every forkful tells a story. Prepare to be shocked by the sheer genius on display as we reveal the cream of the crop, the true champions of the pasta world!
So, buckle up, carb enthusiasts! We’re diving headfirst into the Great American Pasta Place Duel, where repeat customer rates speak louder than any Michelin star. This isn’t just a list; it’s a celebration of noodle nirvana, a testament to the power of perfectly crafted pasta, and a guide to your next unforgettable meal. Let’s get saucy!
1. **Monteverde Restaurant & Pastificio in Chicago**: Prepare to have your pasta perceptions shattered at Monteverde, a West Loop gem where Chef Sarah Grueneberg’s passion for pasta shines through every single dish. The restaurant even features a pasta-making station right in the dining room, turning the intricate craft into dinner theater for lucky guests. It’s an immersive experience that truly connects you to the food, performed right before your eyes.
You absolutely, positively must try their signature cacio whey pepe. This isn’t your nonna’s cacio e pepe, folks! It’s an innovative twist on the Roman classic that ingeniously uses the whey from house-made ricotta to create an incredibly silky sauce. It’s a revelation, offering a depth of flavor and a luxurious texture that will leave you speechless.
For something truly special, go big or go home with the ragu alla napoletana, featuring massive, handmade fusilli that perfectly cradle the rich, slow-cooked sauce. Every bite is a hearty embrace of traditional flavors, executed with modern precision, making it an unforgettable main course. The warm, bustling atmosphere makes you feel like you’re dining in someone’s home rather than a James Beard Award-winning restaurant.
2. **Rezdôra in New York City**: Get ready for an authentic culinary pilgrimage to Italy’s Emilia-Romagna region, right in the heart of Manhattan’s Flatiron District. At Rezdôra, Chef Stefano Secchi masterfully recreates the pasta of his extensive culinary training, bringing the soul of Northern Italy to New York City. The restaurant’s name, “grandmother” in the Modenese dialect, honors the time-honored tradition of pasta-making passed down through generations.
Their regional pasta tasting menu is an absolute must-do, a curated journey through Northern Italy that you won’t soon forget. It’s an exploration of textures and flavors, showcasing the diverse pasta traditions of the region without ever having to leave Manhattan. Each course is a new discovery, an authentic taste of history.
If you can only order one dish, let it be their signature silk handkerchiefs with white rabbit ragu. This plate is delicate yet deeply satisfying, a true testament to their mastery of pasta. The anolini di Parma, little pillows bursting with rich Parmigiano cream, are also pure bliss. They’re so good, you might just find yourself closing your eyes in pure enjoyment, savoring every delicate mouthful.
Asparagus With Parmesan Fonduta
Ingredients
Equipment
Method
- Trim the woody ends from the asparagus spears, discarding the tough bottom sections.
- Bring a medium saucepan of salted water to a rolling boil. Prepare a large bowl with ice water for an ice bath.
- Blanch the trimmed asparagus in the boiling water for 2-3 minutes, until tender-crisp and vibrant green.
- Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and preserve its color; drain thoroughly and pat dry.
- Set up a double boiler by placing a heatproof bowl over the saucepan with simmering water, ensuring the bottom of the bowl does not touch the water.
- In the heatproof bowl, combine the egg yolks and finely grated Parmesan. Whisk continuously over the simmering water until the mixture thickens into a smooth, glossy fonduta, about 5-7 minutes.
- Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify it into the fonduta, achieving a smooth and cohesive sauce.
- If the fonduta is too thick, whisk in a tablespoon of hot water at a time until the desired coating consistency is reached. Taste and adjust seasoning if necessary.
- Arrange the blanched asparagus neatly on a serving platter or individual plates.
- Spoon the warm Parmesan fonduta generously over the asparagus and serve immediately.
Notes
3. **Bestia in Los Angeles**: Brace yourself for some of the most exciting pasta creations on the West Coast, housed within Bestia’s industrial-chic setting in downtown LA’s Arts District. Chef Ori Menashe is a wizard, blending Italian traditions with unexpected flavors that somehow, magically, make perfect sense together.
Their spaghetti rustichella with sea urchin has achieved legendary status among pasta enthusiasts. The briny sweetness of the fresh uni creates a luxurious sauce, clinging to each strand of perfectly cooked pasta. Seriously, this dish is a game-changer, offering a sophisticated balance of oceanic notes and comforting pasta.
And whatever you do, do not skip their cavatelli alla norcina. These delightful ricotta dumplings are served with housemade pork sausage and generous shavings of black truffles. It’s a hearty, soul-satisfying dish that perfectly exemplifies Bestia’s bold and innovative approach to Italian cuisine, all while the atmosphere buzzes with vibrant energy.
All She Wrote
Ingredients
Equipment
Method
- Ensure all liquid ingredients, including Punt e Mes, dry vermouth, maraschino liqueur, and pamplemousse liqueur, are thoroughly chilled.
- Pour the chilled Punt e Mes (2 1/4 cups) into a large mixing pitcher or carafe suitable for batching.
- Carefully measure and add the dry vermouth (1 cup plus 2 tablespoons) to the pitcher.
- Measure and add the maraschino liqueur (6 tablespoons) and pamplemousse liqueur (3 tablespoons) to the mixture.
- Add the Peychaud’s bitters (4 teaspoons) to the pitcher with the other ingredients.
- Stir the cocktail vigorously with a long bar spoon until all components are thoroughly combined and the mixture is uniformly chilled.
- Prepare your serving glasses by chilling them in the refrigerator or freezer, or by adding a large, clear ice cube to each.
- Pour the mixed cocktail from the pitcher into the prepared individual serving glasses.
- To serve, lightly sprinkle a small pinch of flaky sea salt over the surface of each cocktail just before presenting.
Notes
4. **Frasca Food and Wine in Boulder, Colorado**: Journey to the foothills of the Rocky Mountains and discover a culinary homage to Italy’s Friuli-Venezia Giulia region at Frasca Food and Wine. This James Beard Award-winning restaurant offers an elegant dining room that provides a sophisticated backdrop for some of the most refined pasta in the entire country, an experience in precision and elegance.
For a truly splurge-worthy indulgence, especially during truffle season, their tajarin with white truffle is an absolute must. The delicate egg pasta serves as the perfect canvas for generous shavings of aromatic truffles and rich butter, a symphony of subtle flavors that celebrates luxury.
Frasca also shines with dishes that are uniquely regional, like their cjalsons—Friulian stuffed pasta with unexpected sweet and savory fillings. The restaurant boasts an impeccable wine program, primarily focused on Northern Italian selections, allowing for perfect pairings for every pasta dish on the menu, enhancing the flavors and elevating the entire dining experience.
Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
Ingredients
Equipment
Method
- Prepare the tangerine: Peel the tangerine, remove any white pith, and carefully segment it, discarding any seeds.
- Prepare the salad ingredients: In a medium bowl, combine the drained and lightly flaked Italian tuna, chopped pitted Picholine olives, minced chives, and minced shallot.
- Dress the salad: Add mayonnaise to the tuna mixture. Gently fold to combine.
- Season the salad: Season the tuna salad with salt and freshly ground pepper to taste. Mix well and set aside.
- Prepare the baguette for grilling: Split the baguette lengthwise. Lightly brush the cut sides with extra-virgin olive oil.
- Grill the baguette: Heat a grill pan or outdoor grill over medium-high heat. Place the baguette halves cut-side down on the hot grill. Grill for 2-3 minutes, or until golden brown and lightly charred, then remove from heat.
- Flavor the grilled bread: While the bread is still warm, rub the cut, grilled sides with the peeled large garlic clove for an aromatic infusion.
- Assemble the dish: Spoon a generous amount of the Italian tuna, green olive, and tangerine salad onto each piece of grilled garlic bread.
- Serve immediately for optimal freshness and texture.
Notes
5. **Vetri Cucina in Philadelphia**: Step into a historic townhouse in Philadelphia and into the world of Chef Marc Vetri, whose flagship restaurant has been setting the gold standard for Italian cuisine in America since 1998. The intimate dining room, with just 30 seats, ensures that every single plate receives meticulous attention from the kitchen, making each visit feel incredibly special.
Their signature spinach gnocchi with brown butter might look deceptively simple, but the pillowy texture and rich flavor demonstrate precisely why Vetri is considered a master of his craft. They melt in your mouth, leaving an unforgettable impression of pure comfort and sophistication.
For a perfect marriage of traditional technique and creative vision, you absolutely must try the almond tortellini with truffle sauce. While certainly a premium experience, the tasting menu format allows you to experience multiple pasta courses, each more impressive than the last, an indulgence worth every penny.
6. **Coppa in Boston**: Tucked away on a quiet corner in Boston’s South End, Coppa is a cozy enoteca that serves up some of the most creative pasta dishes in all of New England. From celebrated chefs Ken Oringer and Jamie Bissonnette, this spot is a true culinary treasure, perfect for lingering over multiple courses and bottles of Italian wine.
Prepare for an explosion of Mediterranean flavors with their squid ink pasta, served with Castelvetrano olives, smoked bone marrow, sea urchin, and breadcrumbs. Each ingredient plays a crucial role, building a complex and utterly unique taste profile that will surprise and delight you.
For something heartier, the cavatelli with bluefoot mushrooms and duck confit showcases the chefs’ talent for combining unexpected ingredients into a harmonious whole. Grab a seat at the small bar for a front-row view of the open kitchen, where you can watch the pasta magic happen in real time.
Crackling Coppa Roast with Fennel and Onions
Ingredients
Equipment
Method
- In a mixing bowl, combine the Diamond Crystal kosher salt, light brown sugar, toasted and crushed fennel seeds, crushed black peppercorns, and crushed red pepper to create the rub.
- Score the thick fat cap of the bone-in pork shoulder in a crosshatch pattern, cutting through the fat but not into the meat, then pat the pork dry thoroughly with paper towels.
- Generously rub the prepared spice mixture all over the pork shoulder, ensuring it adheres well, especially working it into the scored fat.
- Place the seasoned pork in a roasting pan or on a wire rack set over a tray. Refrigerate, uncovered, for 8-12 hours (or overnight) to allow the rub to penetrate and dry the skin.
- Remove the pork from the refrigerator at least 1 hour before roasting to bring it closer to room temperature. Preheat your oven to 300°F (150°C).
- Spread the sliced yellow onion and sliced fennel evenly in the bottom of a large roasting pan, creating a bed for the pork.
- Place the pork shoulder, fat cap up, directly on top of the vegetables in the roasting pan. Roast for 4-5 hours, or until the internal temperature reaches 195-200°F (90-93°C) and the meat is very tender.
- Increase the oven temperature to 400-425°F (200-220°C). Continue roasting for an additional 20-30 minutes, or until the fat cap is deeply golden brown and crackling.
- Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving.
- Slice the tender pork and serve with the caramelized fennel and onions from the pan, spooning any accumulated pan juices over the top.
Notes
7. **Spinasse in Seattle**: This Capitol Hill gem is a passport to Italy’s Piedmont region, offering a dining experience that feels like you’ve been transported directly to Turin. Spinasse focuses exclusively on Piedmontese cuisine, bringing authentic flavors and traditions to the Pacific Northwest, with fresh pasta hanging to dry in the open kitchen.
The undisputed star of the show here is their tajarin al ragu. This angel-hair-thin egg pasta is cut by hand and tossed with the most delicate meat sauce you’ll ever taste. The fine texture of the pasta combined with the rich, nuanced ragu is pure perfection, a true taste of Piedmont.
If you prefer a simpler, yet equally impressive, presentation, the butter and sage version of the tajarin is a revelation, allowing the incredible texture of the pasta to truly shine. A half-portion is available for most pasta dishes, so you can try multiple varieties without overwhelming your appetite. This is pasta worth traveling across the country to experience!
Spinasse Ragu
Ingredients
Equipment
Method
- Finely chop onions, carrots, and celery. Mince the garlic.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and pork, seasoning with salt and pepper. Brown thoroughly, breaking up the meat, then remove with a slotted spoon, leaving rendered fat.
- Add chopped onions, carrots, and celery to the pot. Sauté until softened and lightly caramelized, about 8-10 minutes.
- Stir in minced garlic and crushed rosemary, cooking for another minute until fragrant.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer until the wine is almost fully reduced.
- Return the browned meat to the pot. Add diced tomatoes (undrained), chicken broth, and ground nutmeg. Stir to combine.
- Bring the ragu to a gentle simmer, then reduce heat to low. Cover the pot, leaving a slight vent, and cook for at least 4-5 hours, stirring occasionally.
- During simmering, ensure the sauce maintains a very gentle bubble; adjust heat as needed. The sauce should thicken and the meat become very tender.
- Taste and adjust seasoning with additional salt and pepper as necessary.
- Serve hot, traditionally with fresh pasta and a sprinkle of Parmesan cheese (optional, as recipe is dairy-free).
Notes
8. **Flour + Water in San Francisco**Get ready to be utterly captivated, because tucked away in San Francisco’s buzzing Mission District is Flour + Water, a true pasta paradise that has been thrilling crowds for well over a decade! This isn’t just any restaurant; it’s a culinary landmark where the magic of regionally inspired Italian cuisine truly comes alive, all thanks to the genius of Chef Thomas McNaughton.
Imagine stepping into an intimate, rustic space that feels both welcoming and utterly sophisticated. This cozy atmosphere provides the absolute perfect backdrop for an unforgettable meal, setting the stage for every incredible dish that arrives at your table. It’s an experience that feels both authentic and exciting, a testament to its enduring popularity and exceptional repeat customer rate.
For the ultimate culinary adventure, you absolutely must indulge in their tasting menu. This spectacular offering delivers the full Flour + Water experience, taking you on a delicious journey through five expertly crafted pasta courses. Each dish is a testament to both traditional Italian techniques and Chef McNaughton’s brilliant utilization of California’s incredible seasonal produce, ensuring every bite is a revelation.
Seriously, I’m still practically salivating thinking about their mind-blowing corn cappelletti, served with rich brown butter and decadent truffles from my very last visit. It’s a dish that perfectly encapsulates their innovative spirit and unwavering commitment to flavor, a true highlight you won’t soon forget! Their menu constantly evolves with the seasons, guaranteeing fresh and exciting new delights.
Beyond the incredible dining, Flour + Water even offers pasta-making classes if you’re feeling inspired to try and recreate some of this magic in your own kitchen. But let’s be real – while learning the secrets is fun, nothing, and I mean *nothing*, quite compares to soaking in that vibrant energy and savoring every perfect bite right there in their cozy dining room. It’s an experiential feast that keeps diners coming back, time and time again, cementing its status as a must-visit destination for any serious pasta lover.
San Francisco Sourdough
Ingredients
Equipment
Method
- Combine levain, spring water, organic white flour, and bran wheat flour in a large mixing bowl, mixing until just combined; cover and let rest for 30 minutes (autolyse).
- Add salt to the dough and mix thoroughly, incorporating it evenly.
- Begin bulk fermentation, performing a series of stretch and folds every 30-45 minutes for 2-3 hours, or until the dough shows strength and elasticity.
- Gently turn the dough out onto a lightly floured surface, pre-shape into a round, and let rest for 20 minutes.
- Perform the final shaping, creating a tight boule or batard, and transfer seam-side up into a well-floured banneton.
- Cover the banneton and cold proof in the refrigerator for 12-18 hours to develop flavor and make the dough easier to handle.
- Preheat your oven to 475°F (245°C) with the Dutch oven inside for at least 30 minutes.
- Carefully invert the cold dough into the hot Dutch oven, score the top with a sharp blade, and bake covered for 20 minutes.
- Remove the lid of the Dutch oven and continue baking for another 25-35 minutes, or until the crust is deeply golden brown.
- Remove the bread from the Dutch oven and cool completely on a wire rack for at least 2 hours before slicing to allow the crumb to set.
Notes
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9. **Nostrana in Portland, Oregon**Prepare your taste buds for a Northern Italian masterclass at Nostrana, a Portland institution where Chef Cathy Whims brings decades of experience and an astounding six James Beard nominations to the table! This isn’t just a meal; it’s a celebration of exquisite flavors and masterful execution, all wrapped up in an atmosphere that makes you feel instantly at home.
The restaurant’s warm, inviting farmhouse aesthetic sets the perfect stage for pasta that is simultaneously comforting and incredibly sophisticated. It’s the kind of place where you can relax and truly savor each moment, knowing that every dish is crafted with an unparalleled level of passion and precision.
Their signature ravioli al burro e salvia is an absolute revelation. These ricotta-filled pockets of pure joy, served with brown butter and sage, might sound deceptively simple, but they are executed with such perfection that they are transformed into something utterly extraordinary. It’s a testament to the power of flawless technique and high-quality ingredients.
And for those seeking a truly special, hyperlocal indulgence during truffle season, make sure to splurge on their tagliatelle with shaved Oregon truffles. This dish is a brilliant twist on an Italian classic, showcasing the rich, earthy aromas of the Pacific Northwest in a way that truly elevates the entire dining experience.
But the fun doesn’t stop there! Don’t miss their rotating Monday “Gnocchi Nights,” which feature unique and incredibly creative variations on potato pasta. These special evenings draw devoted regulars week after week, proving that Nostrana is constantly innovating while honoring tradition, making it a beloved spot for repeat visitors.
Susina Sour
Ingredients
Equipment
Method
- If using thick honey, gently warm the clover honey with a teaspoon of hot water to create a more liquid consistency, then let it cool slightly.
- Measure out the fresh lemon juice, Grand Marnier, slivovitz, and gin precisely using a jigger or measuring cups.
- Combine the prepared honey, lemon juice, Grand Marnier, slivovitz, and gin in a cocktail shaker.
- Fill the shaker generously with fresh ice cubes.
- Secure the lid tightly and shake vigorously for 15-20 seconds until the shaker is thoroughly chilled and frosty on the outside.
- Place fresh ice in four chilled serving glasses.
- Using a cocktail strainer, strain the chilled cocktail evenly into the prepared glasses, ensuring no ice shards from the shaker fall into the drinks.
- Garnish each drink with one maraschino cherry and a small sprig of fresh rosemary.
- Serve immediately and enjoy the complex flavors of the Susina Sour.
Notes
10. **Felix Trattoria in Venice, California**Hold on to your hats, pasta enthusiasts, because the handmade pasta at Felix Trattoria in Venice, California, is about to change the way you think about Italian food forever! Chef Evan Funke’s absolute dedication to traditional pasta-making techniques is nothing short of legendary, making this spot an unmissable destination on the West Coast.
What makes Felix truly stand out? It’s their incredible, glass-enclosed, temperature-controlled pasta laboratory! Yes, you read that right. You can literally watch the magic happen before your eyes as skilled artisans craft every single strand of pasta from scratch. It’s an amazing spectacle that deepens your appreciation for the art of pasta making.
Their cacio e pepe alone is worth the trip to Venice Beach. Featuring perfectly al dente tonnarelli coated in a silky, pepper-specked sauce, this dish is pure perfection, proving that sometimes, simplicity is the ultimate sophistication. It’s rich, flavorful, and exquisitely balanced, truly a masterpiece of classic Roman cuisine.
The menu at Felix Trattoria rotates seasonally, which is fantastic because it ensures that only the freshest local ingredients are used to complement their incredible, handcrafted pasta. This commitment to seasonality means there’s always something new and exciting to discover, encouraging repeat visits.
Be warned: reservations are notoriously difficult to secure, so plan at least a month in advance if you want to guarantee a spot. Alternatively, try your luck at the bar for walk-in seating – it’s an adventure worth taking for this unforgettable pasta experience that continually draws a devoted following.
11. **Lilia in Brooklyn, New York**Prepare for a pasta pilgrimage to Williamsburg, Brooklyn, where Chef Missy Robbins has transformed a former auto body shop into Lilia, a veritable paradise for pasta lovers! This isn’t just a meal; it’s an experience, brought to life by Robbins’ soulful cooking and the restaurant’s incredibly energetic atmosphere.
The soaring ceilings and open kitchen create a vibrant, bustling environment that perfectly complements the exquisite dishes emerging from the kitchen. It’s a dynamic space where the passion for food is palpable, inviting diners to immerse themselves completely in the culinary journey.
Without a doubt, the sheep’s milk cheese-filled agnolotti with honey and saffron might just be the most memorable pasta I’ve ever tasted. This dish is a true revelation – sweet, savory, and utterly unique, it flawlessly showcases Chef Robbins’ extraordinary talent for balancing complex flavors in a way that is both surprising and deeply satisfying.
Another deceptively simple but perfectly executed masterpiece is her mafaldine with pink peppercorns and Parmigiano. The ruffled edges of the pasta are designed to capture just the right amount of buttery sauce, ensuring every single bite is an explosion of subtle yet impactful flavors. It’s elegant, comforting, and an absolute must-try.
And seriously, whatever you do, make sure to save room for the Italian job sundae! It’s the perfect, decadent ending to an already epic pasta feast, leaving you utterly delighted. Lilia consistently delivers a top-tier dining experience that keeps hungry diners flocking back for more of Robbins’ genius creations.
L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli
Ingredients
Equipment
Method
- Prepare the garganelli dough by combining flour, eggs, and olive oil in a large bowl, kneading until smooth and elastic, then resting for at least 30 minutes.
- Clean and quarter the cremini mushrooms; working in batches, sauté them in extra-virgin olive oil in a large pot over medium-high heat until deeply browned and caramelized, then remove and set aside.
- In the same pot, add more olive oil if needed, then sauté the diced Spanish onion with a pinch of salt until softened and translucent, about 5-7 minutes.
- Stir in the tomato paste and red chili flakes, cooking for 3-5 minutes, stirring frequently, until the tomato paste darkens and caramelizes slightly.
- Deglaze the pot with dry white cooking wine, scraping up any browned bits from the bottom, and reduce the wine by half.
- Return the browned mushrooms to the pot, add the heavy cream, and bring the ragu to a gentle simmer, cooking for 10-15 minutes to allow flavors to meld.
- While the ragu simmers, roll out the rested pasta dough thinly using a pasta machine or rolling pin, then cut into squares and shape into garganelli using a garganelli or gnocchi board.
- Bring a large pot of salted water to a rolling boil and cook the fresh garganelli until al dente, typically 2-3 minutes.
- Drain the pasta, reserving 1/4 cup of pasta water, then add the cooked pasta directly to the simmering ragu, along with the butter, grated Parmesan, and reserved pasta water.
- Toss to combine and emulsify the sauce, adjust seasoning as needed, and serve immediately topped with shaved ricotta salata.
Notes
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12. **Spiaggia in Chicago**For over 35 years, Spiaggia has stood as a towering institution on Michigan Avenue, single-handedly defining luxury Italian dining in the heart of Chicago! This isn’t just a restaurant; it’s an icon, a place where refined pasta creations meet breathtaking views to create an unparalleled dining experience that has captivated generations of diners.
The recently renovated space is absolutely stunning, offering spectacular views of Lake Michigan that perfectly complement the elegance of the dishes presented on your plate. It’s a setting designed for grandeur, where every detail, from the decor to the service, speaks of sophistication and impeccable taste.
Their gnocchi with ricotta and black truffle preserves achieve a lightness that seems to defy physics, melting in your mouth like savory clouds of pure bliss. This dish is a masterclass in texture and flavor, a testament to the culinary artistry that has made Spiaggia a perennial favorite.
Another showstopper is the lobster linguine with saffron and preserved lemon, which elevates seafood pasta to breathtaking new heights. With perfectly balanced flavors and impeccable technique, it’s a dish that tantalizes the senses and leaves a lasting impression, proving why Spiaggia remains a premier destination.
While certainly a splurge, their pasta tasting menu with expertly curated wine pairings creates memories that last far longer than the meal itself – a true special occasion destination where every moment is savored, and every dish is a work of art, inspiring loyal patronage for decades.
Gnocchi with Pomodoro Sauce
Ingredients
Equipment
Method
- Scrub potatoes and boil them whole in salted water until very tender, about 45-60 minutes, then peel while still warm.
- Pass the warm, peeled potatoes through a potato ricer or mash thoroughly into a fine, uniform consistency.
- In a large bowl, combine the riced potatoes with 1 cup grated Parmigiano-Reggiano, egg yolks, 2 teaspoons kosher salt, and pepper; gradually mix in the flour until just combined to form a soft dough.
- On a lightly floured surface, roll small portions of dough into long ropes, about 3/4-inch thick, then cut into 3/4-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
- For the sauce, heat canola oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in the crushed San Marzano tomatoes, 2 tablespoons chopped basil, 1/4 cup plus 2 teaspoons kosher salt, and sugar. Bring to a simmer, then reduce heat and cook, stirring occasionally, for at least 30 minutes, or up to 1 hour, until thickened.
- Just before serving, stir in the 6 tablespoons of butter into the pomodoro sauce until melted and emulsified, then keep warm.
- Bring 16 cups of water and the remaining 1/4 cup kosher salt to a rolling boil in a large pot.
- Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
- Using a slotted spoon, transfer the cooked gnocchi directly into the warm pomodoro sauce, tossing gently to coat. Garnish with additional fresh basil and grated Parmigiano-Reggiano before serving.
Notes
13. **Staple & Fancy in Seattle**Get ready for a Pacific Northwest take on Italian cuisine that’s respectful of tradition but brilliantly unbound by it, all at Chef Ethan Stowell’s Ballard restaurant, Staple & Fancy! Housed within a charming brick-walled space in a historic building, this spot exudes a warm, inviting atmosphere perfect for a serious pasta exploration.
The restaurant’s seasonal approach is a game-changer, meaning the menu changes frequently to highlight the freshest, most vibrant ingredients available. This commitment to seasonality keeps things exciting, ensuring that every visit offers new discoveries and delicious surprises, making it a truly dynamic dining spot.
While the menu is ever-evolving, keep an eager eye out for their incredible ricotta cavatelli with foraged mushrooms when it’s available. The sheer simplicity of this dish allows the exceptional quality of the ingredients to shine through, creating a profoundly satisfying and flavorful experience that will have you craving more.
For the full, unforgettable experience, you absolutely must opt for the “fancy” menu. This chef’s choice feast features multiple pasta courses that brilliantly showcase the kitchen’s boundless creativity and outstanding technical skill. It’s the absolute best way to dive deep into everything this Seattle standout has to offer.
Staple & Fancy perfectly blends a casual, welcoming vibe with seriously refined cooking, making it a favorite for locals and visitors alike. It’s a testament to how innovative chefs are constantly pushing the boundaries of Italian food in America, ensuring every meal is a memorable one.
A southern summer staple
Ingredients
Equipment
Method
- Wash and dice red potatoes into approximately 1-inch cubes, leaving the skin on for rustic charm and nutrients.
- Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 8-10 minutes.
- Drain the cooked potatoes thoroughly in a colander and let them cool slightly for 10-15 minutes, allowing excess steam to escape.
- While the potatoes cool, finely dice the red onion and celery to ensure an even texture throughout the salad.
- Finely chop the fresh dill, reserving a pinch for garnish if desired.
- In a large mixing bowl, gently combine the cooled potatoes, sour cream, diced red onion, diced celery, and chopped fresh dill.
- Season generously with salt and freshly ground black pepper to taste, starting with a teaspoon of salt and half a teaspoon of pepper, then adjust.
- Mix all ingredients gently with a spoon or spatula until everything is well combined and the potatoes are evenly coated with the sour cream.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and chill thoroughly.
- Before serving, give the salad a final taste and adjust seasoning if necessary, then serve cold.
Notes
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14. **Cotogna in San Francisco**Prepare for rustic Italian perfection in San Francisco’s Jackson Square, because Cotogna, adjacent to the more formal Quince, offers pasta with the same exacting standards but in a wonderfully accessible setting! This place is a culinary gem, where every dish is a testament to quality and tradition.
The wood-fired oven and rotisserie are visibly part of the dining room, adding to the sensory experience and creating an inviting, dynamic atmosphere. You can literally feel the warmth and see the passion that goes into every dish, enhancing your meal from start to finish.
Their raviolo di ricotta with farm egg and brown butter is nothing short of a technical marvel. Imagine a single, large raviolo with an egg yolk hidden inside that, when cut open, creates its own luscious sauce! It’s an ingenious, utterly delicious creation that consistently wows diners.
Another stellar example of Northern Italian pasta at its finest is the agnolotti dal plin, filled with exquisitely roasted meats and tender cabbage. These delicate, flavorful parcels are a true comfort, perfectly showcasing the kitchen’s skill and dedication to classic recipes.
Don’t miss out on their Sunday Supper, a weekly changing family-style meal that often features incredible, off-menu pasta specials. These unique offerings brilliantly showcase seasonal ingredients from their exclusive farm, providing a fresh and exciting reason to return again and again to this San Francisco favorite.
Cotogna’s Crystal Beach Recipe
Ingredients
Equipment
Method
- Place opal basil leaves in a cocktail shaker.
- Gently muddle the basil leaves to release their aromatics.
- Add rye whiskey, freshly squeezed lemon juice, and Fair Goji Liqueur to the shaker.
- Fill the shaker with ice.
- Securely cap the shaker and shake vigorously for 15-20 seconds until well-chilled.
- Strain the cocktail into a chilled highball glass filled with fresh ice.
- Top the drink with ginger beer.
- Garnish with an opal basil sprig and serve immediately.
Notes
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15. **Ava Gene’s in Portland, Oregon**Get ready for a Roman-inspired feast with a Pacific Northwest soul at Ava Gene’s in Southeast Portland! This stylish, energetic restaurant perfectly combines traditional Italian techniques with the incredible bounty of local ingredients, creating a dining experience that is both familiar and excitingly fresh.
The atmosphere here is electric – stylish, vibrant, and utterly inviting. It provides the perfect backdrop for their pasta-focused menu, which consistently delivers on flavor, innovation, and pure culinary delight. It’s the kind of place where you want to linger and soak it all in.
Their cacio e pepe truly rivals versions found even in Rome itself, a bold claim, but one they consistently live up to! With perfectly al dente noodles and a sauce that achieves the ideal, sublime balance of cheese and pepper, it’s a masterclass in classic simplicity executed to perfection.
For something uniquely Portland, you absolutely must try their squid ink chitarra with Dungeness crab and chilies. This dish is a brilliant fusion of Italian technique and local seafood, delivering a punch of flavor and a touch of regional flair that truly sets it apart.
Beyond the pasta, the vegetable-focused starters at Ava Gene’s are equally impressive, making this a fantastic choice for diners who want to balance their carb indulgence with some truly exceptional seasonal produce. It’s a spot that truly celebrates every aspect of a great meal, making it a beloved destination for repeat customers!
Pickled Radish Greens
Ingredients
Equipment
Method
- Thoroughly wash the radish greens, then roughly chop them into manageable pieces.
- Bring a large pot of salted water to a rolling boil. Simultaneously, prepare an ice bath in a separate bowl.
- Blanch the chopped radish greens in the boiling water for 30-60 seconds, until they turn bright green and are slightly tender.
- Immediately transfer the blanched greens to the ice bath to stop the cooking process and preserve their vibrant color. Drain well and gently squeeze out any excess water.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chiles de árbol, sautéing until fragrant, about 1-2 minutes.
- Pour in the white wine vinegar and bring the mixture to a gentle simmer, cooking for 1 minute to allow the flavors to meld.
- Transfer the well-drained radish greens to a clean, heatproof jar or container.
- Pour the hot vinegar-garlic-chile mixture over the greens in the jar.
- Add the remaining 1/3 cup of olive oil and season with kosher salt to taste. Stir gently to combine all ingredients.
- Allow the pickled greens to cool completely to room temperature, then cover tightly and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.
Notes
What a ride, right? From Chicago’s masterful pastificios to the innovative spirit of Portland’s kitchens and the timeless traditions of L.A., we’ve journeyed across America, uncovering the true titans of pasta. These aren’t just restaurants serving noodles; they are culinary storytellers, passionate artisans, and guardians of gastronomic delight, each forging unforgettable connections with their diners, one perfect forkful at a time. So, what are you waiting for? Your next epic pasta adventure awaits!
