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Los Angeles' 10 Must-Taste Pasta Dishes

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2008_10_hasmaps.jpgThere'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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Note: Restaurants on this map are listed geographically.
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Superba Snack Bar

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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.

Petrossian Paris

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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.

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.

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.

Scarpetta

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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.

Maccheroni Republic

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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]

Mr. C Beverly Hills

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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.

Angelini Osteria

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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.

The Churchill

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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.

Drago Centro

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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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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.

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.

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.

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.

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.

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]

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.

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.

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.

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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