The macaroni di busa is a signature item that involves noodles carefully wrapped around thin sticks to make a unique, Sardinian pasta tossed with a meaty ragu. Read more.
There are plenty of fantastic pastas at Scarpetta, and the spaghetti is no exception, but go beyond that famous dish and try the tagliatelle with sausage sugo. Read more.
The crab and fettucine, loaded with fresh tomatoes and a little kick from red pepper chiles, gets rounded out with a squeeze of lemon at this stately Downtown restaurant. Read more.
The mandilli di seta is the one that everyone talks about, which is a hankerchief pasta coated in an almond basil pesto. The texture is luxurious, making it a great pasta course at this eatery. Read more.
Antonia Lofasa's hit Venice restaurant has a tight menu of fresh pastas, including the pappardelle with pork shank and arugula, that goes well with the house Negroni, prepared by barman Pablo Moix. Read more.
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Read more.
This storied Italian restaurant in Santa Monica has a great maltagliati, essentially small sheets of fresh pasta tossed with a walnut pesto. Read more.
The wakame (seaweed) tagliatelle with dungeness crab, uni, and miso butter is one of the most addictive pastas on earth, and hopefully something that'll never come off the menu. Read more.
The pistachio pappardelle, with wide sheets of fresh pasta, come tossed with lamb and peach ragu at this expansive Italian restaurant on the Sunset Strip. Read more.
The tagliarini with spicy serrano chilies & meaty shrimp is one of the most deceptively simple pastas in the city, the right balance of spice with umami from the shrimp takes this one over the top. Read more.
cThe house-made linguini with the pistachio pesto is pure comfort in a bowl, covered with a dusting of parmesan cheese and cracked black pepper. Simple and delicious. Read more.
The fileja calabresi, almost like long twisted sheets made into tubes, comes tossed in a spicy sausage ragu, mustard greens for a bitter counterpoint, and spicy calabrian chiles for that hit of heat. Read more.
The English pea ravioli is just about the most seasonal thing to get right now, even if this is a French restaurant. Served with roasted carrot and rounded out with spiced Greek yogurt. Read more.
Asparagus adds some textural crush to the dish while meyer lemon brightens up the rich flavors a bit at this Glendale steakhouse by Michael Mina. Read more.
This ravioli is made with pistachio dough and gets filled with Humboldt Fog goat cheese. Then comes a sprinkling of yet some more English peas. The agnolotti filled with mascarpone is another option. Read more.
The oxtail agnolotti at this new Downtown eatery gets a little surprise with every third bite or so: a nob of bone marrow. Don't fear though, a tangerine salsa tempers the richness a bit. Read more.
The tortelloni here is all plant-based, which means no egg. Still quite satisfying for diners looking for a delicious vegan pasta. Filled with almond cheese and laced with oven-dried tomatoes. Read more.
