There's a lot of pasta in this city, and every season brings with it new versions of delicious, hand-made, farmers' market-inspired rigatoni, gnocchi and macaroni. You'd kill yourself trying to taste them all, so here's a sampler of the 10 most awesome pastas in Los Angeles right now.
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Los Angeles' 10 Must-Taste Pasta Dishes

Superba Snack Bar
This is hands-down the best pasta dish in town right now. Chef Jason Neroni hand makes his bucatini (hollow strands, smoked until they're grey) and then serves it carbonara-style with bits of meaty pancetta, what must be a cream-based sauce, and a barely poached egg yolk sprinkled with cracked black pepper.
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Petrossian Paris
Caviar is the star of the show at Petrossian, and chef Giselle Wellman puts the star front and center in her house-made pasta. The Parisian brand's caviar is included both in the pasta dough as well as on top of the creamy dish.
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Gusto
When you order the carbonara at Gusto, chef Vic Casanova's newish spot on West Third, the server is quick to warn you that this is a no-cream carbonara. After they toss the perfectly cooked strands of bucatini table side, it's impossible to miss the cream.
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Sirena
Sirena does both a buratta and artichoke mezzaluna, with a sage browned butter sauce, as well as an oxtail version. Both are worth a taste.
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Scarpetta
Poor, misunderstood garganelli. Penne's pasta cousin is mostly under-appreciated, except when chef Alex Stratta is in the kitchen. Scott Conant's new EC at Scarpetta in Beverly Hills is putting out a fantastic lobster version with the season's best asparagus.
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Maccheroni Republic
Pasta lovers around town are raving about the pastas coming out of this easy-to-miss downtown spot from former Locanda Veneta owner Jean Louis. Especially of note is the osso bucco ravioli and the duck ragu.[Photo]
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Mr. C Beverly Hills
Mr. C Restaurant, which is inside of Mr. C hotel, a Cipriani property, makes what may be one of the most comforting non-macaroni and cheese pastas in town. The baked white tagliolini with ham is bathed in béchamel before the top is brûléed.
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Angelini Osteria
It's not new, but when was the last time you tasted chef Gino Angelini's spinach lasagna? It's been far too long. With the season's best spinach and a garnish of fried basil, it's still one of the best versions in town.
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The Churchill
Chef Bruce Kalman hand makes all of his pasta and documents the process on instagram. Right now, the orecchiette is served with house-made fennel sausage, heirloom cranberry beans, sprouting broccoli, and lemon. It's very winter-into-spring.
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Drago Centro
Right now, Drago is doing a spaghetti with basil pesto and a Sicilian almond tomato sauce. It's a great way to usher in springtime.
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