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New York's Best New Pasta Dishes

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1212_3_storm12008_10_hasmaps.jpgPasta is best enjoyed in large quantities, on cold winter days. With that in mind, here's a guide to New York's best new pasta dishes. All of the restaurants on this map opened within the last year or so, and all of them offer pasta dishes that are worth seeking out.


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Note: Restaurants on this map are listed geographically.

1. The Tagliatelle With Salumi Ragu at L'Apicio

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13 E 1st St
New York, NY 10003
(212) 533-7400
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One of the best dishes at Gabe Thompson and Joe Campanale's East Village hot spot is a plate of fresh tagliatelle noodles tossed in a sauce made of salami. Each strand of pasta is coated in that spicy meat ragu, and nice chunks of the cured pork are interspersed throughout. This dish is a great example of Thompson's knack for making big, flavorful dishes out of just a few simple components. [Photo]

2. The The Agnolotti al Sugo d’Arrosto at Perla

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24 Minetta Lane
New York, NY 10012
(212) 933-1824
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At Perla, chef Michael Toscano stuffs slow-braised beef shoulder into short little envelopes of homemade pasta. He then coats the pasta with a thin layer of the stock that the beef was cooked in. All of the pastas at Perla are superb, but this is the one to order if you want to get a sense of Toscano's talent for preparing beef. [Photo]

3. The Tagliatelle With King Crab at The Nomad

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1170 Broadway
New York, NY 10001
(212) 796-1500
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Daniel Humm's only pasta dish at The Nomad is a bowl of delicate tagliatelle noodles that are tossed in a bright sauce made with Meyer lemon, and topped with big chunks of fresh King crab. The citrus flavor might take you by surprise, but the sauce is a great counterpart to the sweet crab meat. This is one of the best non-Italianiate pasta dishes in New York right now.[Photo]

4. The Orecchiette Rosemary's

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18 Greenwich Ave
New York, NY 10011
(212) 647-1818
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Chef Wade Moises makes all of the pastas at Rosemary's in house. His orecchiette are soft and thick, almost like good homemade gnocchi. He mixes the pasta circles with bitter braised greens and crumbled pork sausage. If you're a pasta buff, you've most certainly had this combination of flavors and textures before, but chef Wade's orecchiette with sausage and greens has a certain lightness that you don't often find in this dish. [Photo]

5. The Nduja Raviolo at Blanca

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261 Moore St
Brooklyn, NY 11237
(646) 703-2715
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At Carlo Mirarchi's Bushwick fine dining restaurant, diners are treated to several courses of delicate, handmade pasta. One of these dishes is a single circular pasta pocket stuffed with a lump of nduja, which is a peppery, spreadable pork sausage. This is a two-bite dish, but it packs a huge punch. In December, Bloomberg critic Ryan Sutton proclaimed that this was the "dish of the year." [Flickr/Jmoranmoya]

6. The Rigatoni with Broccoli and Sausage at The Library at The Public Theater

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425 Lafayette Street
New York, NY 10003
(212) 539-8777
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The menu at Andrew Carmellini's stylish new restaurant in the Public Theater includes two pasta dishes that wouldn't be out of place at his Italian hit, Locanda Verde. The rigatoni has a mellow tomato sauce with nubs of good Italian pork sausage, perfectly cooked broccoli rabe heads, and chickpeas. This is a very satisfying red sauce dish, and the broccoli adds a nice, fresh kick. [Photo]

7. The Rabbit Pappardelle at Calliope

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84 E 4th St
New York, NY 10009
(212) 260-8484
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In this dish, the pasta is really just a delivery mechanism for chunks of tender braised rabbit leg. The thick strands of pappardelle are coated in a rich sauce made from white wine, shallots, and fresh herbs. Like many of the dishes on the menu at Calliope, this is an awesome thing to eat on a cold winter night. [Photo: Sometimes I Crave]

8. The Cappellacci at The Pines

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284 3rd Ave.
Brooklyn, NY 11215
(718) 596-6560
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Like Carlo Mirarchi, chef Angelo Romano has a talent for creating original fresh pasta dishes. The menu changes frequently at The Pines, but if the restaurant is serving the cappellacci, that is the one to order. The dish is made with folded sheets of pasta that are stuffed with tender oxtail and served with a rich seafood broth (right now it's made with lobster). The cappellacci is surf, turf, and pasta, all in one. [Photo]

9. The Pasta Carbonara at Arthur on Smith

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276 Smith St
Brooklyn, NY 11231
(718) 360-2340
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Arthur on Smith's version of pasta carbonara strays from the traditional recipe a bit — parsley and breadcrumbs are involved — but the base ingredients of egg, salty guanciale, and Pecorino cheese are still front and center. In an interesting twist, Arthur on Smith's pasta carbonara features a soft-poached egg that oozes warm yolk all over the noodles when you break it with a fork. [Photo]

10. The Macaroni and Cheese at Arlington Club

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1032 Lexington Ave
New York, NY 10021
(212) 249-5700
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Arlington Club serves a lot of over-the-top dishes, and the macaroni and cheese is no exception. Each tube of macaroni is placed in a pan vertically then filled with a thick smoked gouda sauce. The dish is finished in the broiler, so that each pasta piece gets a nice, charred tip. Some critics think this dish is too decadent, while others love the excess. [Photo]

11. The Raviolo at Acme

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9 Great Jones St.
New York, NY 10012
(212) 203-2121
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The raviolo at Acme is a thin pocket of dough stuffed with a mound of homemade ricotta cheese and a warm duck egg. Chef Mads Refslund also adds a seasonal vegetable to this dish — right now it's spaghetti squash — and the pasta is slicked with brown butter. Once you break the dome with your fork, this dish becomes a tangle of cheese, yolk, vegetables, and silky ribbons of pasta. [Photo]

12. The Garganelli with Wild Mushrooms at Le Philosophe

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55 Bond Street
New York, NY 10012
(212) 388-0038
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Le Philosophe was one of the big surprises of the fall. This casual Noho restaurant serves a fresh take on classic French bistro fare courtesy of Jean Georges vet Matthew Aita. The menu includes one superb pasta dish: garganelli with wild mushrooms, spinach, and hazelnuts. The first thing you taste is the rich, earthy flavor of the mushroom ragu, then the bitter notes from the greens. The nuts provide a bit of crunch. $17. [Instagram/foodiemagcian]

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1. The Tagliatelle With Salumi Ragu at L'Apicio

13 E 1st St, New York, NY 10003
One of the best dishes at Gabe Thompson and Joe Campanale's East Village hot spot is a plate of fresh tagliatelle noodles tossed in a sauce made of salami. Each strand of pasta is coated in that spicy meat ragu, and nice chunks of the cured pork are interspersed throughout. This dish is a great example of Thompson's knack for making big, flavorful dishes out of just a few simple components. [Photo]
13 E 1st St
New York, NY 10003

2. The The Agnolotti al Sugo d’Arrosto at Perla

24 Minetta Lane, New York, NY 10012
At Perla, chef Michael Toscano stuffs slow-braised beef shoulder into short little envelopes of homemade pasta. He then coats the pasta with a thin layer of the stock that the beef was cooked in. All of the pastas at Perla are superb, but this is the one to order if you want to get a sense of Toscano's talent for preparing beef. [Photo]
24 Minetta Lane
New York, NY 10012

3. The Tagliatelle With King Crab at The Nomad

1170 Broadway, New York, NY 10001
Daniel Humm's only pasta dish at The Nomad is a bowl of delicate tagliatelle noodles that are tossed in a bright sauce made with Meyer lemon, and topped with big chunks of fresh King crab. The citrus flavor might take you by surprise, but the sauce is a great counterpart to the sweet crab meat. This is one of the best non-Italianiate pasta dishes in New York right now.[Photo]
1170 Broadway
New York, NY 10001

4. The Orecchiette Rosemary's

18 Greenwich Ave, New York, NY 10011
Chef Wade Moises makes all of the pastas at Rosemary's in house. His orecchiette are soft and thick, almost like good homemade gnocchi. He mixes the pasta circles with bitter braised greens and crumbled pork sausage. If you're a pasta buff, you've most certainly had this combination of flavors and textures before, but chef Wade's orecchiette with sausage and greens has a certain lightness that you don't often find in this dish. [Photo]
18 Greenwich Ave
New York, NY 10011

5. The Nduja Raviolo at Blanca

261 Moore St, Brooklyn, NY 11237
At Carlo Mirarchi's Bushwick fine dining restaurant, diners are treated to several courses of delicate, handmade pasta. One of these dishes is a single circular pasta pocket stuffed with a lump of nduja, which is a peppery, spreadable pork sausage. This is a two-bite dish, but it packs a huge punch. In December, Bloomberg critic Ryan Sutton proclaimed that this was the "dish of the year." [Flickr/Jmoranmoya]
261 Moore St
Brooklyn, NY 11237

6. The Rigatoni with Broccoli and Sausage at The Library at The Public Theater

425 Lafayette Street, New York, NY 10003
The menu at Andrew Carmellini's stylish new restaurant in the Public Theater includes two pasta dishes that wouldn't be out of place at his Italian hit, Locanda Verde. The rigatoni has a mellow tomato sauce with nubs of good Italian pork sausage, perfectly cooked broccoli rabe heads, and chickpeas. This is a very satisfying red sauce dish, and the broccoli adds a nice, fresh kick. [Photo]
425 Lafayette Street
New York, NY 10003

7. The Rabbit Pappardelle at Calliope

84 E 4th St, New York, NY 10009
In this dish, the pasta is really just a delivery mechanism for chunks of tender braised rabbit leg. The thick strands of pappardelle are coated in a rich sauce made from white wine, shallots, and fresh herbs. Like many of the dishes on the menu at Calliope, this is an awesome thing to eat on a cold winter night. [Photo: Sometimes I Crave]
84 E 4th St
New York, NY 10009

8. The Cappellacci at The Pines

284 3rd Ave., Brooklyn, NY 11215
Like Carlo Mirarchi, chef Angelo Romano has a talent for creating original fresh pasta dishes. The menu changes frequently at The Pines, but if the restaurant is serving the cappellacci, that is the one to order. The dish is made with folded sheets of pasta that are stuffed with tender oxtail and served with a rich seafood broth (right now it's made with lobster). The cappellacci is surf, turf, and pasta, all in one. [Photo]
284 3rd Ave.
Brooklyn, NY 11215

9. The Pasta Carbonara at Arthur on Smith

276 Smith St, Brooklyn, NY 11231
Arthur on Smith's version of pasta carbonara strays from the traditional recipe a bit — parsley and breadcrumbs are involved — but the base ingredients of egg, salty guanciale, and Pecorino cheese are still front and center. In an interesting twist, Arthur on Smith's pasta carbonara features a soft-poached egg that oozes warm yolk all over the noodles when you break it with a fork. [Photo]
276 Smith St
Brooklyn, NY 11231

10. The Macaroni and Cheese at Arlington Club

1032 Lexington Ave, New York, NY 10021
Arlington Club serves a lot of over-the-top dishes, and the macaroni and cheese is no exception. Each tube of macaroni is placed in a pan vertically then filled with a thick smoked gouda sauce. The dish is finished in the broiler, so that each pasta piece gets a nice, charred tip. Some critics think this dish is too decadent, while others love the excess. [Photo]
1032 Lexington Ave
New York, NY 10021

11. The Raviolo at Acme

9 Great Jones St., New York, NY 10012
The raviolo at Acme is a thin pocket of dough stuffed with a mound of homemade ricotta cheese and a warm duck egg. Chef Mads Refslund also adds a seasonal vegetable to this dish — right now it's spaghetti squash — and the pasta is slicked with brown butter. Once you break the dome with your fork, this dish becomes a tangle of cheese, yolk, vegetables, and silky ribbons of pasta. [Photo]
9 Great Jones St.
New York, NY 10012

12. The Garganelli with Wild Mushrooms at Le Philosophe

55 Bond Street, New York, NY 10012
Le Philosophe was one of the big surprises of the fall. This casual Noho restaurant serves a fresh take on classic French bistro fare courtesy of Jean Georges vet Matthew Aita. The menu includes one superb pasta dish: garganelli with wild mushrooms, spinach, and hazelnuts. The first thing you taste is the rich, earthy flavor of the mushroom ragu, then the bitter notes from the greens. The nuts provide a bit of crunch. $17. [Instagram/foodiemagcian]
55 Bond Street
New York, NY 10012

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