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Ravioli, rigatoni, ragu. Spicy amatriciana, pungent puttanesca, sprinkles of Parmesan cheese, warm noodles … There's a plethora of pasta options in Los Angeles, but here are some of the tastiest. Just look at that picture from Bestia.

House-made ravioli; Credit: Tobia Sempi

House-made ravioli; Credit: Tobia Sempi

Pasta Sisters Is Poised to Become L.A.'s Spaghetti Star
Pasta Sisters is an Italian takeout joint with a heavy emphasis on one labor of love: homemade fresh pasta.

Read the full L.A. Weekly article here.

Spaghetti at Sotto; Credit: Anne Fishbein

Spaghetti at Sotto; Credit: Anne Fishbein

Sotto and Alimento Are Two of L.A.'s Most Dependably Excellent Dining Experiences
Los Angeles may be known for its health food, its fast food and, more recently, its boundary-pushing restaurants, but the truth is that our high-end dining is mainly drenched in ragu. That is to say, we're suckers for Italian food, and, in 2017 in particular, the restaurateurs of L.A. are catering to that obsession.

Read the full L.A. Weekly article here.

Ricotta and egg yolk raviolo at Cento; Credit: Garrett Snyder

Ricotta and egg yolk raviolo at Cento; Credit: Garrett Snyder

First Look: Cento Pasta Bar Brings DTLA Fancy Pasta at Affordable Prices
For $18 you can match a plate of pasta with two more items: a glass of Veneto wine, a vibrant citrus-fennel salad, panna cotta with tangy charred strawberries or a shockingly good crostino paved with chicken liver pâté and sweet balsamic vinegar.

Read the full L.A. Weekly article here.

Credit: Mary Costa

Credit: Mary Costa

Woodland Hills Gets a New Regional Italian Restaurant From a Former Cliff's Edge Chef
Tuccio's “will be a chef-driven look at regional Italian food, featuring house-made pastas, fresh-baked bread, pizzas and a variety of vegetable dishes drawing inspiration from Southern California,” according to chef Gavin Humes.

Read the full L.A. Weekly article here.

Fermented black beans and clams linguine from Spartina; Credit: Jean Trinh

Fermented black beans and clams linguine from Spartina; Credit: Jean Trinh

This Chef's Asian-Italian Cuisine Is Rooted in a Passion for Pasta
Walk into Spartina on any given day and you might find the pungent scents of fermented black beans and sautéed clams wafting in the air. While this marriage of ingredients is more likely to be found in a Chinese restaurant, it’s surprisingly served in a white wine sauce and on a bed of house-made linguine in this Italian eatery.

Read the full L.A. Weekly article here.

Lobster ravioli at Chaya Venice; Credit: Courtesy Moretti Photo

Lobster ravioli at Chaya Venice; Credit: Courtesy Moretti Photo

A Great Restaurant for Pasta: Chaya Venice
Perhaps happy hour and sushi are the first things that come to mind about Chaya Venice, and certainly this local institution does those two things well. What Chaya also does well is freshly made pasta with an air of decadence. The pappardelle with American Kobe beef Bolognese recruits maitake mushrooms and truffle oil to create an awesome umami party in your mouth. The noodles provide just the right backdrop for the perfectly balanced sauce. Another great option is the lobster and rock shrimp ravioli with a basil-pesto cream sauce.

Read the full L.A. Weekly article here.

LA Weekly