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Pasta

  1. the underground gourmet
    This 86-Year-Old Nonna Is Known As the Pasta Machine“During the pandemic, I’d drop off flour outside her door and she’d give me pasta. It was like a drug deal.”
    By Rob Patronite and Robin Raisfeld
  2. taste test
    Patagonia’s New Pasta is Ecofriendly, But How Does it Taste?The pasta is made with super-grain Kernza that’s grown using regenerative farming practices.
    By Rob Patronite and Robin Raisfeld
  3. fall preview 2021
    Hillary Sterling Stokes Up the Grill at Danny Meyer’s Latest Italian Restaurant“It would be like if you came to my house.”
    By Robin Raisfeld and Rob Patronite
  4. first taste
    A Stylish Streetery and a Taste of Rome at ForsythiaThe fresh pasta is the thing at this unlikely new Lower East Side destination.
    By Adam Platt
  5. layers
    The Unstoppable Appeal of LasagnaIt travels well. It reheats like a dream. You can even sell it from your restaurant’s makeshift general store.
    By Rob Patronite and Robin Raisfeld
  6. noods
    8 Pastas to Match Your Inner TurmoilThere is truly a noodle for everyone.
    By Margalit Cutler
  7. investigations
    The Very Real, Totally Bizarre Bucatini Shortage of 2020What the hole is going on?
    By Rachel Handler
  8. quarantine kitchen
    Fancy Pasta Shapes, RankedWhen the supermarkets ran out of rigatoni and linguine, we made nodi marini and scialatielli.
    By Rob Patronite and Robin Raisfeld
  9. the dish
    Peasant’s Mason Jar Spaghetti Carbonara Is a Genius Bit of Tableside CookingThe server shakes it like a Hemingway daiquiri.
    By Robin Raisfeld and Rob Patronite
  10. restaurant review
    Portale Is a Neighborhood Spot With Modest Ambitions and Praiseworthy PastaIt’s Alfred Portale’s eponymous second act.
    By Adam Platt
  11. the dish
    Anton’s Angel-Hair Francese is a Tribute to Greenwich Village Icon Gene’sChef Nick Anderer’s pasta dish, based on chicken francese, might not have breaded cutlets, but it still features a lemony, buttery sauce.
    By Robin Raisfeld and Rob Patronite
  12. openings
    Inside Portale, Alfred Portale’s Highly Anticipated, Italian-Accented ReturnThe former Gotham Bar and Grill chef’s eponymous restaurant is nearly ready to go.
    By Chris Crowley
  13. olive garden
    Olive Garden Confirms Downfall of America With ‘Lifetime Pasta Pass’“Olive Garden has always been known for Italian Generosity.”
    By Chris Crowley
  14. the dish
    Red Paper Clip’s XLB Agnolotti Is a Sino-Italian TriumphThe dish we’ve always dreamed of: a Piedmontese pasta crossed with a Shanghai soup dumpling.
    By Rob Patronite and Robin Raisfeld
  15. just millennial things
    Inside the Dinner Party That Uses Pasta to Build New FriendshipsAt Pasta Social Club, the focus is on carbs and comfort.
    By Nikita Richardson
  16. pasta primers
    A Survey of the City’s Elaborate Pasta ShapesNew York chefs are in an arms race to create ever more niche pasta.
    By Chris Crowley
  17. underground gourmet quick bite
    Chelsea Market’s Buon’Italia Has a Secret Pasta KitchenThe gourmet grocer slings a mean paccheri puttanesca and more.
    By Rob Patronite and Robin Raisfeld
  18. restaurant review
    At Leonti, Silver-Dome Dining Meets Bean SoupThe ambitious Upper West Side restaurant has a short, focused menu, filled with northerly Italian specialties.
    By Adam Platt
  19. pasta primers
    Welcome to the Age of Peak Pasta“There’s a crazy fad of esoteric pasta shapes.”
    By Chris Crowley
  20. the dish
    Introducing the Calabrian Dish That Should Be On Every Pastavore’s Bucket ListThe cucina povera lip-smacker comes with anchovy, garlic, chiles, bread crumbs, and a not-so-appetizing backstory.
    By Rob Patronite and Robin Raisfeld
  21. restaurant review
    Missy Robbins’s Misi Is Hit-and-MissBy restricting her menu to a lean framework of vegetables and pastas, has she stripped down Italian cuisine too much for jaded New York palates?
    By Adam Platt
  22. behind the menu
    Have Hillary Sterling and Missy Robbins Entered the Pasta Twilight Zone?It’s a riddle wrapped in a mystery inside a raviolo.
    By Robin Raisfeld and Rob Patronite
  23. the chain gang
    Olive Garden Will Sell You a Year of All-You-Can-Eat Pasta for $300A good price for death by Alfredo sauce.
    By Chris Crowley
  24. food fight
    Did Trump Nominate Brett Kavanaugh Because of His Horrible Taste in Food?The Supreme Court nominee, a law-school roommate revealed, was known as the ‘pasta with ketchup’ guy.
    By Chris Crowley
  25. the u.g. digest
    The 10 Best New Things to Eat Right Now, RankedKatsu sandwiches, guava tarts, trompe l’oeil mozzarella, and more.
    By Rob Patronite and Robin Raisfeld
  26. pasta primers
    Get to Know This Season’s Hottest New Pasta ShapeCaramelle is obscure, playful, and a sudden favorite of New York’s cutting-edge Italian chefs.
    By Chris Crowley
  27. the dish
    Coco Pazzo’s Bucatini Con Le Sardi Breaks the RulesIt’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
    By Rob Patronite and Robin Raisfeld
  28. the dish
    Celestine’s Braised Rabbit Kugel Is a Refined Take on a Jewish ClassicChef Garett McMahan sees it as a pasta-course vehicle for some of his favorite ingredients, like rabbit, prunes, and the Yemeni spice mix hawaij.
    By Robin Raisfeld and Rob Patronite
  29. openings
    PJ Calapa Opens Coastal-Italian Restaurant Scampi in the Flatiron DistrictChef-owner PJ Calapa opens the coastal-Italian Scampi this week in the Flatiron District.
    By Rob Patronite and Robin Raisfeld
  30. endorsements
    The Truth About Vodka SauceAfter decades of food-snob derision, pasta alla vodka is finally getting some respect.
    By Robin Raisfeld and Rob Patronite
  31. empire building
    Is Italian Food the Next Frontier of Fast-Casual Eating?Why it’s time for pasta and (better) fast-food pizza.
    By Chris Crowley
  32. Best of New York
    The Absolute Best Italian Restaurants in New YorkThe foremost practitioners of New York’s favorite cuisine.
    By Rob Patronite and Robin Raisfeld
  33. lawsuits
    Barilla Sued for ‘Substantially’ Underfilling BoxesA lawsuit claims Barilla is screwing customers out of as much as 25 percent of their noodles.
    By Clint Rainey
  34. Recalls
    More Whole Foods Products Recalled Over Food-Safety FearsMacadamia nuts and a pesto pasta salad are the latest items.
    By Clint Rainey
  35. Best of New York
    The Absolute Best Pasta in New YorkFrom anelloni to spaghettoni.
    By Rob Patronite and Robin Raisfeld
  36. Best of New York
    The Absolute Best Cacio e Pepe in New YorkThe classic pasta dish may be more popular in Manhattan these days than it is in Rome.
    By Robin Raisfeld and Rob Patronite
  37. Grub Guides
    11 Agnolotti, Ravioli, and Tortelloni DishesFrom Acme, Café Altro Paradiso, La Sirena, and others.
    By Chris Crowley
  38. Carbo-Load
    Check Out Sara Jenkins’s Marathon Weekend Prix-fixe Pastavore MenuYou don’t have to be willing to run 26.2 miles in short shorts to get it.
    By Robin Raisfeld and Rob Patronite
  39. Grub Guides
    11 New Pasta Dishes That Are Perfect for Cooler WeatherFrom Long Island Bar, L’Amico, the Finch, and more.
    By Chris Crowley
  40. The Dish
    How Mulino a Vino Puts an Avant-Garde Spin on Spaghettoni al PomodoroPasta + Pomodoro² is a pasta-stuffed tomato that comes on a crisp Grana Padano frico slicked with basil purée.
    By Robin Raisfeld and Rob Patronite
  41. Health
    Doctors to Infallible Church Leader: Lay Off the Pasta, FatsoThe pope needs to stop carbo-loading.
    By Clint Rainey
  42. Dinner Parties
    How Jody Williams and Rita Sodi Throw a Party for 100Prepared in honor of their new restaurant, Via Carota.
    By Gillian Duffy
  43. Al Dente
    New York’s Barilla Restaurant Aims to Be the Chipotle of SpaghettiPlans are in place for three Manhattan stores.
    By Hugh Merwin
  44. Bigotoni
    Barilla Tries to Recover From Chairman’s Anti-Gay CommentsLook at how accepting Barilla is now!
    By Belle Cushing
  45. Bigotoni
    Gluten Intolerance: 48 People Who Definitely Won’t Be Buying Barilla Pasta“It doesn’t matter with whom you do it, it only matters that you do it al dente.”
    By Hugh Merwin
  46. Grub Guides
    Made in America: 16 European-Style Products Produced StatesideIowa prosciutto, Florida bottarga, and California olive oil.
    By Sierra Tishgart
  47. Alarmists
    Will Climate Change Wipe Out the World’s Pasta?Our wheat crop might be destroyed, but if that happens, will we really be concerned about spaghetti?
    By Alan Sytsma
  48. Soundtracks
    Oldies 103.3 Lives on in the North EndGroovy calamari!
    By Kara Baskin
  49. Springtime
    Local Restaurateurs Breathe a Sigh of ReliefMarathons and Red Sox games make people eat out.
    By Kara Baskin
  50. Menus
    Osteria Drops New MenusNew menu introductions span everything from pasta and pizza to antipasti and entrees.
    By Collin Keefe
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