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Ravioli di nonna at Antico Nuovo.
Ravioli di nonna at Antico Nuovo.
Wonho Frank Lee/Eater LA

15 Phenomenal Places to Get Pasta in Los Angeles

LA has always had a love affair with all things Italian

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Ravioli di nonna at Antico Nuovo.
| Wonho Frank Lee/Eater LA

Considering Los Angeles’s reputation as a carb-fearing town, the city is chock-full of great places for pasta. Restaurants across the Southland are serving silky strands rooted in Italian tradition and fusing it with California’s pristine produce and seasonal sensibility. It’s a winning Cal-Ital formula. Here now are 15 places to dive into a stellar plate of noodles in Los Angeles.

Removed: Hippo, Spartina, Crossroads Kitchen, Forma, Bestia, Felix, Eatalian
Added: Mother Wolf, Jr’s Pasta, Terroni, Cento Pasta Bar, Pijja Palace

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Note: Restaurants on this map are listed geographically.
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Union Restaurant

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Nab a table or some takeout at Union for a taste of chef Christopher Keyser’s cooking. The torchetti is topped with a Calabrese pork ragu, ricotta, crispy rosemary leaves, and best of all, an intense dried chile oil that the chef calls “pizza grease,” while the squid ink lumache comes with Maine lobster and truffle butter.

Mother Wolf

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With its show-stopping marble bar and lush red interior, Evan Funke’s Hollywood restaurant is equal parts Old Hollywood glamour and the chef’s love letter to Roman cuisine. Pasta dishes put his signature stamp on classics like cacio e pepe (paired here with homemade tonnarelli and a hefty dose of black pepper) and a rigatoni all’amatriciana studded with hunks of smoky guanciale. Pairing your pasta with a fondatore spritz or a selection from an extensive selection of Italian wines by the glass drives the Eternal City vibe home.

Spaghetti at Mother Wolf on a white plate. Mona Holmes

Pijja Palace

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Indian and Italian flavors mingle beautifully at this self-billed “Indian sports bar” decked out in neutral tones (and, yes, some requisite TVs for game-viewing) in the former Happy Foot/Sad Foot clinic in Silver Lake. Pasta offerings from a Roberta’s alum include rigatoni with coriander-spiked tomato masala and cream, and shells with saffron, Parmesan cheese, and black pepper. Fruit-infused creamed sodas from a restored 1940s soda fountain add a playful vibe to your plate of pasta, but there are also 10-plus beers on tap and a California-leaning list of wines by the glass to choose from.

Antico Nuovo

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Chef Chad Colby has entire team dedicated to processing Antico Nuovo’s handmade spaghetti, ravioli, pappardelle, and other pastas, which are made with some of LA’s most unique sauces. The spaghetti with uni is delicately rich, so is the bigoli with the delightful duck offal ragu. The pillowy ravioli di nonna takes more subtle cues. Whichever pasta you choose, come with a group to sample them all with a few servings of foccacia bread. —Mona Holmes

Ravioli di nonna at Antico Nuovo.
Ravioli di nonna.
Wonho Frank Lee/Eater LA

Terroni

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In addition to perfect Negronis and choice West Hollywood people-watching from sidewalk tables, Terroni offers an extensive selection of homemade pastas that range from citrus-kissed spaghetti al limone to cavatelli alla norma made with a rich tomato ragu and fried eggplant. The standards are always solid, but a handful of specials always pushes the pasta selection into more seasonal territory.

Parsley-flecked linguini pasta with clams and olive oil atop a white plate. Joshua Lurie

Angelini Osteria

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Angelini Osteria is a Beverly Boulevard legend thanks to chef Gino Angelini and his incredible pasta making skills. From the restaurant’s signature lemon cream pasta to ones made with sea urchin — this is a true pasta haven. The fried basil-topped lasagna is notable as well.

Rossoblu

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Inspired by the cuisine of Bologna, Steve Samson’s open, airy Rossoblu is the place for long-simmered meat sauces that coat stunning iterations of housemade noodles: Think pastas like delicate tortelloni with Swiss chard, ricotta, and butter, or matagliati with octopus, red wine, arugula, Calabrian chiles, and seasoned breadcrumbs.

Cento Pasta Bar

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This former pop-up, which ran for several years as a lunch residency at Downtown’s Mignon, landed a brick-and-mortar location with generous outdoor seating in West Adams in 2021. Pasta preparations include spaghetti topped with a generous dollop of burrata and golden slabs of Santa Barbara sea urchin, as well as linguini bathed in sweet corn carbonara.

Pasta Sisters

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Whether in the mood to hop behind the stove or just simply reheat, Pasta Sisters has noodle lovers covered. Freshly made spaghetti, tagliatelle, pappardelle, and lasagna sheets are available for sale, along with composed dishes like pasta with bottarga and pasta with porcini mushrooms.

Porcini mushroom tagliatelle at Pasta Sisters.
Porcini mushroom tagliatelle at Pasta Sisters.
Matthew Kang

etta Culver City

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Chicago import Etta has a sturdy handmade pasta portion of its menu that riffs on classic Italian dishes. The agnolotti should be filled with corn or cheese, but instead gets a cacio e pepe sauce while the cassarecce has a delightful, bouncy texture with a meaty, savory bolognese. Snail shell lumache pasta comes with bright sungold tomato and basil for something that will remind you of a spring day in Italy. —Matthew Kang

A fork inside of a spiraled plate of pasta shown from the side.
Pasta from Etta.
Wonho Frank Lee/Eater LA

Colapasta Restaurant

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Westsiders know Stefano De Lorenzo’s cooking well from his days at La Botte (which earned one Michelin star in 2008) and at his Venice beach restaurant Piccolo. The seasoned Italian chef is back with Colapasta, a low-key spot specializing in fresh pasta near Santa Monica’s Third Street Promenade. The half-moon-shaped red beet ravioli with brown butter and poppy seeds comes from De Lorenzo’s hometown.

Sugarfish co-founders Lele Massimini and Jerry Greenberg have created a standalone sensation in Uovo, the pasta-focused restaurant that aims for quality and speed. The company actually ships in pasta overnight from a kitchen they run in Bologna, Italy, serving it out of their sparse, well-appointed spaces across the city. The amatriciana is a popular order, as well as the tortellini finished with Parmesan cream or swimming in brodo.

Uovo Santa Monica’s tortellini in a white bowl.
Uovo Santa Monica
Wonho Frank Lee

Fans of El Segundo’s Jame Enoteca are sure to embrace chef Jackson Kalb and partner Melissa Saka’s new Venice spot Ospi. The southern Italian menu features a dozen house-made pastas including a spicy rigatoni alla vodka, cacio e pepe, and lemon tagliolini.

Sunday Gravy

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Straightforward and satisfying Italian-American fare is the specialty at Sunday Gravy. Look for red checkered tablecloths and the genre’s greatest hits like cheesy garlic bread, New York-style cheesecake, and fettuccini alfredo. 

JR's Pasta

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No frills, all fun: The team behind Long Beach’s pizza mini-chain Little Coyote have created a menu of takeaway mix-and-match pastas and sauces that leans on comforting Italian-American flavors. Choose from shapes like farfalle, fettuccine, and gluten-free penne rigate, then top your pasta of choice with a simple sauce like alfredo, marinara, or beef ragu. Toss on some toppings like crunchy breadcrumbs or creamy burrata, and then take your order to-go.

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Union Restaurant

Nab a table or some takeout at Union for a taste of chef Christopher Keyser’s cooking. The torchetti is topped with a Calabrese pork ragu, ricotta, crispy rosemary leaves, and best of all, an intense dried chile oil that the chef calls “pizza grease,” while the squid ink lumache comes with Maine lobster and truffle butter.

Mother Wolf

Spaghetti at Mother Wolf on a white plate. Mona Holmes

With its show-stopping marble bar and lush red interior, Evan Funke’s Hollywood restaurant is equal parts Old Hollywood glamour and the chef’s love letter to Roman cuisine. Pasta dishes put his signature stamp on classics like cacio e pepe (paired here with homemade tonnarelli and a hefty dose of black pepper) and a rigatoni all’amatriciana studded with hunks of smoky guanciale. Pairing your pasta with a fondatore spritz or a selection from an extensive selection of Italian wines by the glass drives the Eternal City vibe home.

Spaghetti at Mother Wolf on a white plate. Mona Holmes

Pijja Palace

Indian and Italian flavors mingle beautifully at this self-billed “Indian sports bar” decked out in neutral tones (and, yes, some requisite TVs for game-viewing) in the former Happy Foot/Sad Foot clinic in Silver Lake. Pasta offerings from a Roberta’s alum include rigatoni with coriander-spiked tomato masala and cream, and shells with saffron, Parmesan cheese, and black pepper. Fruit-infused creamed sodas from a restored 1940s soda fountain add a playful vibe to your plate of pasta, but there are also 10-plus beers on tap and a California-leaning list of wines by the glass to choose from.

Antico Nuovo

Ravioli di nonna at Antico Nuovo.
Ravioli di nonna.
Wonho Frank Lee/Eater LA

Chef Chad Colby has entire team dedicated to processing Antico Nuovo’s handmade spaghetti, ravioli, pappardelle, and other pastas, which are made with some of LA’s most unique sauces. The spaghetti with uni is delicately rich, so is the bigoli with the delightful duck offal ragu. The pillowy ravioli di nonna takes more subtle cues. Whichever pasta you choose, come with a group to sample them all with a few servings of foccacia bread. —Mona Holmes

Ravioli di nonna at Antico Nuovo.
Ravioli di nonna.
Wonho Frank Lee/Eater LA

Terroni

Parsley-flecked linguini pasta with clams and olive oil atop a white plate. Joshua Lurie

In addition to perfect Negronis and choice West Hollywood people-watching from sidewalk tables, Terroni offers an extensive selection of homemade pastas that range from citrus-kissed spaghetti al limone to cavatelli alla norma made with a rich tomato ragu and fried eggplant. The standards are always solid, but a handful of specials always pushes the pasta selection into more seasonal territory.

Parsley-flecked linguini pasta with clams and olive oil atop a white plate. Joshua Lurie

Angelini Osteria

Angelini Osteria is a Beverly Boulevard legend thanks to chef Gino Angelini and his incredible pasta making skills. From the restaurant’s signature lemon cream pasta to ones made with sea urchin — this is a true pasta haven. The fried basil-topped lasagna is notable as well.

Rossoblu

Inspired by the cuisine of Bologna, Steve Samson’s open, airy Rossoblu is the place for long-simmered meat sauces that coat stunning iterations of housemade noodles: Think pastas like delicate tortelloni with Swiss chard, ricotta, and butter, or matagliati with octopus, red wine, arugula, Calabrian chiles, and seasoned breadcrumbs.

Cento Pasta Bar

This former pop-up, which ran for several years as a lunch residency at Downtown’s Mignon, landed a brick-and-mortar location with generous outdoor seating in West Adams in 2021. Pasta preparations include spaghetti topped with a generous dollop of burrata and golden slabs of Santa Barbara sea urchin, as well as linguini bathed in sweet corn carbonara.

Pasta Sisters

Porcini mushroom tagliatelle at Pasta Sisters.
Porcini mushroom tagliatelle at Pasta Sisters.
Matthew Kang

Whether in the mood to hop behind the stove or just simply reheat, Pasta Sisters has noodle lovers covered. Freshly made spaghetti, tagliatelle, pappardelle, and lasagna sheets are available for sale, along with composed dishes like pasta with bottarga and pasta with porcini mushrooms.

Porcini mushroom tagliatelle at Pasta Sisters.
Porcini mushroom tagliatelle at Pasta Sisters.
Matthew Kang

etta Culver City

A fork inside of a spiraled plate of pasta shown from the side.
Pasta from Etta.
Wonho Frank Lee/Eater LA

Chicago import Etta has a sturdy handmade pasta portion of its menu that riffs on classic Italian dishes. The agnolotti should be filled with corn or cheese, but instead gets a cacio e pepe sauce while the cassarecce has a delightful, bouncy texture with a meaty, savory bolognese. Snail shell lumache pasta comes with bright sungold tomato and basil for something that will remind you of a spring day in Italy. —Matthew Kang

A fork inside of a spiraled plate of pasta shown from the side.
Pasta from Etta.
Wonho Frank Lee/Eater LA

Colapasta Restaurant

Westsiders know Stefano De Lorenzo’s cooking well from his days at La Botte (which earned one Michelin star in 2008) and at his Venice beach restaurant Piccolo. The seasoned Italian chef is back with Colapasta, a low-key spot specializing in fresh pasta near Santa Monica’s Third Street Promenade. The half-moon-shaped red beet ravioli with brown butter and poppy seeds comes from De Lorenzo’s hometown.

Uovo

Uovo Santa Monica’s tortellini in a white bowl.
Uovo Santa Monica
Wonho Frank Lee

Sugarfish co-founders Lele Massimini and Jerry Greenberg have created a standalone sensation in Uovo, the pasta-focused restaurant that aims for quality and speed. The company actually ships in pasta overnight from a kitchen they run in Bologna, Italy, serving it out of their sparse, well-appointed spaces across the city. The amatriciana is a popular order, as well as the tortellini finished with Parmesan cream or swimming in brodo.

Uovo Santa Monica’s tortellini in a white bowl.
Uovo Santa Monica
Wonho Frank Lee

Ospi

Fans of El Segundo’s Jame Enoteca are sure to embrace chef Jackson Kalb and partner Melissa Saka’s new Venice spot Ospi. The southern Italian menu features a dozen house-made pastas including a spicy rigatoni alla vodka, cacio e pepe, and lemon tagliolini.

Sunday Gravy

Straightforward and satisfying Italian-American fare is the specialty at Sunday Gravy. Look for red checkered tablecloths and the genre’s greatest hits like cheesy garlic bread, New York-style cheesecake, and fettuccini alfredo. 

JR's Pasta

No frills, all fun: The team behind Long Beach’s pizza mini-chain Little Coyote have created a menu of takeaway mix-and-match pastas and sauces that leans on comforting Italian-American flavors. Choose from shapes like farfalle, fettuccine, and gluten-free penne rigate, then top your pasta of choice with a simple sauce like alfredo, marinara, or beef ragu. Toss on some toppings like crunchy breadcrumbs or creamy burrata, and then take your order to-go.

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