Elaborate Baked Pasta Restaurant From Fiaschetteria Owner Hits the West Village

One of New York City’s great Italian restaurateurs has opened a baked pasta restaurant in the West Village.

Called Pasta al Forno, the casual restaurant from Fiaschetteria Pistoia owner Emanuele Bugiani serves up baked pasta by the slice at 167 Seventh Avenue South, at Perry Street. Slices are between $14 and $18 and run from the traditional lasagna bolognese to more modern creations like one with thinly sliced potatoes, truffle cream sauce, and parmesan.

Timballo is also a focus of the menu, a gonzo dish in the shape of a wheel that features different ingredients inside. Variations here include one with baked ziti in tomato sauce and another with pasta in beef ragu with prosciutto peas, smoked mozzarella, and hard-boiled eggs, all wrapped in a shell of prosciutto and fried eggplant. In addition to slices, each option can also be bought whole for takeaway, feeding eight to 10 people for around $80.

There’s no alcohol yet, but while the restaurant awaits its liquor license, customers can bring in beer and wine to drink at the four tables. Only a dozen people can fit in at a time at the counter-service space.

Baked pasta isn’t a big focus in NYC, and so the addition of Pasta al Forno significantly ups its presence in NYC. Bugiani wanted to pay homage to a restaurant of the same name that he says was open in Florence from 1964 to 2000. His East Village restaurant Fiaschetteria Pistoia has proven to be so much of a hit that he opened a second in the West Village, and this restaurant marks his third here.

Pasta al Forno is open daily from 11 a.m. to 11 p.m.