57 Irresistible Pastas From Restaurants Worldwide For Pasta Month
It's national pasta month and what better way to celebrate with the most innovative and spectacular pasta dishes from around the globe. While mainstays like spaghetti and meatballs and lasagne will always shine, the world of pasta offers so much more. For culinary adventurers these 57 dishes showcase the creativity and diversity of pasta in all its forms.
Gamberi E ZafferanoMora Italiano in Encino California, features modern flavors and specializes in pizzas and pasta. Their gamberi e zafferano has an aromatic saffron flavor, with lemon, asparagus and shrimp, "The saffron cream sauce beautifully coats the pasta—it's a chef's kiss!," says executive chef Ramiro Vasquez over email.
Spaghetti With Abalone, Pickled Cod Roe And TruffleThis is one of n/naka's shiizakana (chef's choice) courses and it's a signature dish that never leaves the Modern Kaiseki menu as a fan favorite. Pasta is not normally seen in a traditional kaiseki. This spaghetti dish is chef Niki Nakayama and Carole Iida-Nakayama's homage to their Japanese American and California roots. Kaiseki honors its location and n/naka's menu could only exist in California. "I remember eating pasta for the very first time when I was 6 years old," says Nakayama over email. It was new, exciting, and so different from Japanese food. From that moment on, pasta has a special place in my heart. The abalone pasta at n/naka is an homage to growing up Japanese in America.
Australian Lobster Tail RisottoNew to the winter menu at Paisano's Italian, one of three fine dining restaurants inside Southern California's Pechanga Resort Casino , is the Australian Lobster Tail Risotto with Caviar. Created by chef de cuisine, Amanda Colello. from previous seasons of Chopped and Hell's Kitchen, its a stunning dish. Chef Colello blends arborio rice mascarpone cheese, piquillo pepper puree and broth. The dish is finished with Parmesano Reggiano cheese, poached Australian lobster tail and caviar. "I originally created this dish as a surprise for a regular restaurant guest who loved lobster. He and his wife were celebrating his 50th wedding anniversary and I wanted to do something special for this lovely couple who enjoy coming to the restaurant. The dish was such a hit with this guest we decided we would add it onto our regular menu," said chef Colello over email.
Spaghetti Cooked In Mushroom and Shrimps' BrothDenmark, though known for its cold Nordic climate, is becoming an unexpected hub for innovative pasta dishes. It's no surprise, given that Copenhagen is home to Noma, often hailed as the world's best restaurant. The city has attracted some of the most talented chefs globally, including former Noma sous-chef Christian Puglisi, who has been at the forefront of blending Italian cuisine with New Nordic flavors. One standout creation is a spaghetti dish cooked in a broth of mushrooms and shrimp, then finished with a habanero and sour mango sauce, and topped with fresh coriander and mushroom powder—a fusion that perfectly embodies Copenhagen's growing Italian culinary wave. "This dish reflects my personal life and my marriage to an Indian woman," says chef Marco Muzzarelli of the newly opened Caronte in the Carlsberg District in Copenhagen. "To create it, I drew inspiration from the Silk Road, which once carried spices from the Far East to Europe and combined these flavors with local Danish ingredients like mushrooms and shrimp."
Saffron OrzottoIn Charleston, South Carolina, at Prohibition , this risotto style dish is made with orzo pasta, spinach, peas, roasted broccoli, saffron garlic cream and gremolata. There's also an option to add shrimp. Executive chef Greg Garrison was inspired by these flavors during his travels to Greece. He noticed an orzotto dish which seemed Italian influenced but has created this version subbing orzo pasta. "Grains are a prevalent part of Greek cuisine and, in the Greek language, orzo - or as they call it "kritharaki" is the same word they use for barley," says Garrison over email. "The emphasis on vegetables in Greece was very pronounced and this dish is a great medium for a vegetarian entree that highlights local vegetables."
Seared Tofu With Miso Black Bean PastaFogo de Chão is one of Southern California's most renowned Brazilian churrascaria restaurants. They developed a standout option in honor of National Pasta Month, for their vegan guests: the Seared Tofu with Miso Black Bean Pasta. It blends global flavors like chimichurri marinated tofu, black bean pasta, green onion, Napa cabbage, pickled onions and carrot ginger-miso dressing. The dish is both vegan and gluten-free as the restaurant wants all guests to have delicious options. "The combination of miso and black bean pasta offers a unique flavor that appeals to a variety of tastes, making it a perfect choice for those seeking a nutritious and delicious vegan meal," said SVP of culinary innovation, Antonio Iocchi, over email.
Fresh Orecchiette PastaThe new Lōrea restaurant at Paséa Hotel & Spa is part of the resort's $5 million dollar renovation, serving California coastal cuisine. One of their standout pasta dishes is the fresh orecchiette pasta with heirloom tomatoes, micro basil, micro oregano, cashew ricotta and green tomato tea. What's special is that the tomates are prepared four ways: stewed, concasse, cured, and made into a tea. This highlights the tomato's versatility as an ingredient. "We're able to play with texture, flavor, and depth in every bite. The green tomato tea, in particular, brings a fresh, herbal note that finishes the pasta with a light broth," says executive chef Scott Rackliff via email.
Fregola Sarda With Le Gruyère AOP And pestoThis recipe combines an under-rated semolina pasta in Fregola Sarda with Le Gruyère AOP, which consistently wins this title alongside the world's best cheese at the world cheese awards. The Fregola Sarda with Le Gruyère AOP and pesto is like an an elevated comfort food. "This gives the dish a nice creamy consistency, while a freshly made Le Gruyère AOP pesto adds a spicy herbal note," says chef Stéphanie Zosso via email.
Udon CarbonaraUdon in the place of spaghetti noodles adds a new spin on this traditional Italian dish. At Perry's , in Washington, DC, chef Masako Morishita specializes in Japanese comfort food, and this is one of his favorite dishes on the menu. He uses a chewy, Sanuki-style udon noodle with free-range, organic eggs from Jidori chicken. "The bright orange yolk adds vibrant color and flavor to the dish," says Morishita over email. "I also add one other unique ingredient to the sauce, "Konbucha," which is a savory Kombu tea powder that adds even more depth to the sauce."
Rosella is the signature dish at Lucy in Washington, DC. This dish will also be featured at the NY Wine and Food Festival. "It's a flower-shaped ravioli filled with 'coda alla vaccinara' a classic Roman preparation of braised oxtail," says chef Giulio Adriani, over email.
Squid-Ink TaglieriniChicago's Vinci , an Lincoln Park based Italian restaurant opened in 1991 features a decadent hand-made squid ink taglierini, shrimp, calamari, spinach, tomato and white wine sauce. Some might be intimidated by the dark noodles but are won over by the flavors. The restaurant also offers this dish and all its pasta dishes gluten free. This version includes corn and rice pasta instead."It's a delightful mix of flavorful shrimp and calamari, combined with spinach and tomato, finished in a white wine sauce," says chef Inocencio Cruz via email.
Lobster Spicy ReggaetoniSunset Blvd's 's is named after New York City's Linden Boulevard—chock full of diverse culture. The menu blends African-American, Caribbean, Jewish, and South Asian cuisine. It's a Black-owned and operated restaurant serving New York-inspired dining experience to Angelenos.Its a house-made rigatoni pasta with curried lobster cream sauce, tossed with broccoli, peppers and lobster and topped with a lobster tail and osetra caviar. The dish is inspired by "Footprints," a Caribbean restaurant in Brooklyn. "This dish is my nod to the vibrancy and creativity of Caribbean cuisine, which I have experienced at "Footprints," says executive chefJonathan Harris. "It represents my homage to the rich culinary tapestry of Brooklyn and its often-uncredited culinary innovators. This dish blends the warmth of Caribbean spices with the hearty essence of Italian pasta, showcasing a whimsical yet luxurious fusion that celebrates both culinary traditions."
Paccheri con BranzinoOtto & Pepe's paccheri con branzino is a branzino dish with cherry tomatoes, crispy bread, and a hint of lemon zest. "It's a perfect balance of flavors that feels fresh yet comforting, like a taste of the Italian coast in every bite," said co-founders, Gabriela Chiriboga and Samuel Ghouzi, over email.
Pappardelle RaguNate's on Marsh in San Luis Obispo features elevated takes on American-Italian classics. Their pappardelle ragu is one of the most popular menu items. The sauce base is a hearty and velvety Tablas Creek lamb ragu that's topped off with a walnut gremolata and Parmigiano Reggiano. The restaurant takes National Pasta Month seriously. In celebration, for the month of October, they are adding spicy vodka rigatoni to the menu.
Lobster DiavoloJovanina's Broken Italian in Denver, Colorado serves a lobster diavolo of hand-made linguine, heirloom tomatoes, Calabrian chiles, fennel and vodka sauce. It's a celebration of pasta with lobster and a fiery blend of Calabrian chiles "Our hand-made linguini pairs perfectly with The sweetness of heirloom tomatoes and the subtle anise notes of fennel balance the heat, creating a symphony of flavors that honors the art of pasta-making," says Jake Linzinmeir, chef and co-owner via email.
Pumpkin TortelliniWest End Social at the Aspen Meadows Resort in Aspen, Colorado is known for the dining room's sweeping views of the surrounding mountains. This incredible fall and winter pasta dish and fan favorite, pumpkin tortellini with chestnut, delicata squash, sage and almond, returns to the menu for the changing season. Chef Rachel Saxton is heavily influenced by Italian food and culture. She studied Italian wine and food for two years while studying at the Culinary Institute of America. She has also traveled around Southern Italy extensively." I feature global flavors across the West End Social menu in tandem with local Colorado products," says Saxton over email. "My favorite squash to eat simply roasted and cut into pieces is delicata squash," Saxton says, "so I try to keep it as simple as possible to let the pasta and the squash shine."
New York Strip Steak Oscar-Style With Brown Butter Chive GnocchiOmaha Steaks features many pasta and steak combinations. This one is the ultimate comfort food, the New York strip steak oscar-style with brown butter chive gnocch i. It's served with pillowy homemade gnocchi pasta in chive-brown butter, served with Omaha Steaks New York strip steak, jumbo lump crab meat and béarnaise. Executive chef David Rose calls it, "The perfect marriage of pasta and a classic steakhouse dish!"
Wild Mushroom BologneseTullibee at the Hewing Hotel, Minneapolis, Minnesota features a vegetarian alternative to a traditional bolognese featuring wild mushroom. Their wild mushroom bolognese with garganelli pasta is made with mirepoix and local mushrooms, lightly fermented. The flavors are maximized and reduced with wine, tomato and black walnut miso. "This pasta is rich and flavorful without the traditional use of meat," says the director of food and beverage Marque Collins. "The garganelli shape helped pick up the sauce well and provides a great contrast in textures."
Pancit CantonFilipino flavors shine at this Nashville restaurant, Sunda New Asian , in Chicago's River North. Their pancit canton includes crispy pork belly lap cheong, shrimp, carrots, cabbage, bok choy, scallions and cantonese sauce. This dish is one of the Philippines most iconic dishes."With the diversity of the Islands this version takes the flavor profile from our Chinese neighbors. "The "Pasta" is a dried egg noodle similar to lo mein," says executive chef Mike Morales over email.
Calabrian Chili Tajarin PastaRestaurant Olivia is a Michelin-recommended, pasta-focused eatery in Denver. They make 100 pounds of fresh pasta weekly and serve elevated twists on traditional pasta dishes. Their calabrian chili tajarin pasta features tajarin, a Piedmont speciality that is a delicate ribbon-like pasta. The flavors are bolded with Calabrian chilis infused into the dough, adding a subtle heat. "Topped with whipped buffalo ricotta for creamy balance, a touch of lemon for brightness and Calabrian chili crisp for an extra kick, this is a fresh take on pasta that merges Italian tradition with modern culinary techniques," said co-owner Austin Carson over email.
Short Rib RavioliOne of Michelin's recognized restaurants, 4 Saints in Palm Springs, California's most popular dishes is a short rib ravioli. It features a four hour braised beef short rib, shimeji mushroom, Swiss chard, pecorino, chives and cabernet reduction. It's "a contemporary spin on classic flavors by incorporating Japanese shimeji mushrooms, which enhance the umami flavors of the 4-hour braised beef short rib while also adding an exciting crisp texture to the dish," says executive chef Richard Crespin, over email.
Truffle TaglioliniThe Alexander Hotel , a newly opened, luxurious boutique hotel in Mexico City. Their first-of-its-kind Caviar Bar in Mexico serves many dishes featuring Petrossian caviar. The acclaimed bar's two of their most popular dishes include the caviar tagliolini with homemade pasta, caviar cream sauce and 11/6 oz Petrossian Royal Durenki Caviar. Their truffle tagliolini is seasoned with black or white truffles. The dishes highlight local ingredients, simplicity and freshness."Whether it's our homemade pasta with fresh tomato sauce or truffle tagliolini, we ensure every bite reflects our commitment to culinary excellence." says chef Ana Sophia Serrano over email.
Strozzapreti CarbonaraThis pasta is a fan favorite on Celebrity Cruises . Made with handmade strozzapreti pasta it includes pancetta, peas and parmesan and highlights regional Italian flavors. Pair this dish with house made Limoncello, Italian cocktails and beers or a bottle from the award-winning wine menu. "Guests dining in Tuscan Grille can enjoy the restaurant's lively, sophisticated atmosphere and iconic Italian dishes – served with a modern twist - on board Celebrity Cruises' ships in destinations all over the world," shares culinary director chef Sidney Semedo, via email.
Eggplant, Corn And Mushroom CavatelliHayward is a 2024 James Beard Awards finalist for Best New Restaurant located in the heart of the Willamette Valley. The restaurant features two rotating pastas. The first is eggplant, corn, and mushroom cavatelli. The corn is cooked in brown butter, and paired with a parmesan bomb of a broth created from leftover husks and cobs. The second pasta dish on rotation is a hand-cut pasta with fermented pepper sofrito, pork belly, stracciatella, mint and sourdough bread crumbs seasoned with fermented tomato powder. "I love to play with different textures in my pasta dishes, and what we have on the menu now are fun expressions of the feel and taste of late summer/early fall in the Willamette Valley," says chef Kari Shaughnessey, over email.
This beast of a lasagne includes bolognese, taleggio besciamella, charred broccolini, Parmesan, San Marzano tomato and whipped ricotta. At Scottsdale Arizona's Fat Ox 's 25 layer lasagna is pressed and layered 25 times . All pastas are handmade in house daily and this is one of the restaurant's staple dishes. "Our 25 Layer Lasagna is a labor of love worth every bite," says chef Matt Carter over email.
Wagyu LasagneWashington, DC's La Collina serves a decadent Wagyu lasagne with sheep's ricotta, Wagyu ragu, pecorino and parmesan cheese. It's a popular drinking food in Italy— pasta rotolo. Different from traditional pasta, it features Ovoka Farms beef, a Virginian cattle farm raising happy cattle. The Wagyu chuck is braised for hours until fork tender and has a luxurious texture."We layer our ragu with sheep's ricotta, fresh egg pasta and pecorino and then bake it in our house marinara until it is all caramelized giving the dish the coveted corner piece feel," says chef Katarina Petonito over email.
Doppio is a stuffed pasta that is double sided. Minneapolis, Minnestota's Dario serves a handmade version with sunchoke, ricotta, honey, hazelnuts and rosemary. One pasta side is lined with ricotta and the other with caramelized sunchoke. It's rolled and crimped so there's a perfect bite of filling on each side. It's a labor intensive restaurant favorite and signature dish.
Lamb Ragu Pappardelle PastaWoven Seafood & Chophouse in Tacoma, Washington serves Lamb Ragu Pappardelle Pasta with Confit Tomato, Smoked Pecorino and Herb Gremolata. Located on Tacoma's Ruston waterfront, the restaurant is owned by the Puyallup Tribe of Indians and conceptualized with Roy Yamaguci, weaving together the flavors of the Puyallup people with Hawaiian and Japanese flavors. The lamb ragu is fire slow cooked until tender. There's an addition of citrus herb gremolata crunch and roasted tomatoes, topped with smoked in-house shaved pecorino cheese. "Woven is anchored by a large wood-fired grill in the center of our dining room, and we incorporate smoke, open flame, and other unique preparations that reflect culinary and cultural traditions of the Puyallup Tribe of Indians, as well as Hawaiian and Japanese flavors." says executive chef Dexter Mina.
Seaweed CappellettiHelmed by husband-and-wife chefs Margarita Kallas-Lee and Phillip Frankland Lee , Pasta Bar in Austin, Texas, is ten-seat, tasting menu restaurant. On their latest menus is this seaweed cappelletti filled with grilled shiitake mushrooms, paired with corn dashi, escarol and smoked onion. It's their seasonal version of tortellini en brodo. "The pasta itself is corn and seaweed doughs laminated together to create the distinctive stripes," says the team at Pasta Bar over email. "The dish showcases deep umami flavors, highlighted by the grill, gentle pops of acid and a smokey back note."
Mushroom and Truffle Ragu PappardelleHelmed by celebrity chef Richard Blais, fans love the Four Flamingos: A Richard Blais Key West Kitchen in Key West, Florida. As the first-ever winner of Bravo's Top Chef All-Stars, guests love this mushroom and truffle ragu pappardelle featuring egg pasta noodles, mushroom and truffle ragu and Parmigiano Reggiano. Protein options include shrimp, chicken or lobster."When we talk about truffle, we want to not overcomplicate it," says local executive chef Pietro Consorti, over email. "We purchase our truffle and mushroom from Piemonte. We then give our wide egg noodle pasta a creamy texture with an emulsion of water and butter before finishing with Parmigiano Reggiano on top."
Flambéed Black Truffle PastaMediterranean-style cooking is showcased at BRIO Italian Grille in Rancho Cucamonga, California. It's a show-stopping tableside performance that's a cheese lover's dream. It's cooked in a cheese wheel using house-made flambéed truffle cream sauce. This is all topped off with shaved black truffles." "We are so eager to welcome this visually stunning and flavorful creation to our chef-driven menu of fresh and delicious culinary creations," says chief operating officer of Earl Enterprises Emily Bishop, via email.
F***** O**** AgnolottiThe name of this dish highlights the playful irreverence of the cooking at Church and Union in Nashville, Tennesee. F.O. Agnolotti is off their dinner menu and includes allium crunch and gruyere. The pillow-shaped pasta is filled with French onion soup flavors and served on a bed of gruyère fondue. "It's truly a unique and delicious take on classic comfort food," says executive chef Aaron Skoultchi Delay over email.
Ravioli D'AnatraCapolinea is the signature restaurant inside Signia by Hilton Atlanta ' serving a blend of traditional Italian and contemporary American cuisines. The Ravioli D'Anatra at Capolinea blends bold flavors and textures. It's filled with braised duck and a sour bite of pickled fresno chili. These flavors are balanced with kumquat gremolata's citrus zing. "It is a dish that brings comfort and complexity to each bite," says executive chef Christian Quiñones over email.
Cento is a Columbus, Ohio, gem. The restaurant name means "100" in Italian. The menu includes Italian flavors such as hand-rolled pastas, fresh antipasti and made-from-scratch sauces. Its Garden Terraza entrance imagines the set of a secret garden in Italy. Their Scarpinocc is one of the restaurant's most unique and celebrated dishes."Scarpinocc, the name derived from scarpa, meaning shoe. These handmade Taleggio, Parmigiano Reggiano, and ricotta filled pastas are delicately tossed in a bright Meyer lemon sauce.," says regional chef Jonathan Basch over email.
Sonoma Goat Cheese RavioliOcean Prime is a seafood and steakhouse from the award-winning Cameron Mitchell Restaurants. The US has 18 Ocean Prime locations, and the nearly $20 million marquee restaurant Ocean Prime Las Vegas is now open. There are over 400 seats, three bars, and an almost 2,500-square-foot rooftop terrace. Their Sonoma goat cheese ravioli is a fan favorite and has been on the menu for over 25 years. "This dish is house made with creamy goat cheese ravioli, golden oak mushrooms and sun-dried tomatoes garnished with truffle oil, basil and chives," says chef Eugenio Reyes over email.
lue Crab Cacio E PepeRuse in St. Michaels, Maryland, shines with this innovative seafood pasta dish. Blue Crab Cacio e Pepe features Fusilli calabrese, parmigiano reggiano, szechuan peppercorn. This playful seafood take on this classic Roman pasta features fresh crab from local Chesapeake Bay. "With the addition of a fortified crab stock and Szechuan peppercorns we turn this simple and unassuming dish into one that guests come back for, but I will only keep this dish on the menu as long as local crabmeat is available!" says the executive chef Michael Correll over email.
Creamy Havarti Pumpkin PastaThis Roth Cheese recipe is a decadent fall masterpiece. Havarti cheese is ideal for cooking because of its mild flavor and superior melt factor. Use this Creamy Havarti and Pumpkin Pasta Recipe combining pumpkin puree with Havarti cheese, onions, garlic and fresh sage. It's the ultimate comforting and cozy dinner. Another option is Athenos, which has a delicious pumpkin-baked feta recipe. "Since the viral baked feta pasta launched, feta has become a popular and easy way for home cooks to change up their meal routines," said Athenos communications manager for Kaya Freiman over email. Athenos Feta is also in our family of brands, we've have a pumpkin version of Baked Feta Pasta as well!"
Strozzapreti alla Salsiccia is the best-selling pasta dish at Pomo Pizzeria in Phoenix Arizona. It features handcrafted Italian noodles, POMO sausage, creamy tomato sauce, and Parmigiano Reggiano. The pasta's unique shape is a specialty of owner Stefano Fabbri's native region, Emilia-Romagna. "Every day, we make homemade Strozzapretti with the finest ingredients we can get our hands on, and we are grateful the people love it as much as we do!"says Fabbri over email.
Winter Squash AgnolottiThis fall and winter-inspired dish from Kimpton Tryon Park Hotel's on-site restaurant, Angeline's, uses local squash varieties like red kuri from Charlotte, North Carolina. Agnolotti is a versatile pasta that maximizes the sauce because of its folded shape and delicious chewability. "The dish is prepared by sautéing sage and squash into brown butter, adding the Winter Squash Agnolotti, and finishing with pistachios and Pecorino Romano," says executive chef Farid Ahmed.
Pierogi With MusselsDaisies Chicago is just one of 26 restaurants to hold the distinction of a MICHELIN with a Green Star. All pasta is made daily in-house and has a cult following at Chicago's top farmer's market: Green City Market. The restaurant's concept is hyper-sustainability, reimaging the Midwest as an Italian region. The menu has ten rotating pastas, and some other popular picks include beet agnolotti, ravioli, and pierogi with mussels. The restaurant signature is taking Midwest traditions and reimagining the flavors in thoughrful dishes like the pierogi. " We stuff 'em full of potatoes and drop them into a tangy lemon saison sauce with fresh mussels and beer broth; and by beer, we, of course, mean the "Champagne of Beers," says executive chef and partner Joe Frillman, over email.
Cavatelli PastaUrban Hill in Salt Lake City, Utah, is helmed by 2024 James Beard Best Chef Semifinalist Chef Nick Zocco. The restaurant opened in downtown Salt Lake City in 2022 and features a wood-fired grill, oyster bar and curated wine selection. The menu serves Southwestern-inspired dishes from New Mexico. Their cavatelli pasta features chanterelle mushrooms, blistered tomatoes, roasted squash, sweet corn sauce and Pecorino Romano. Utah has high-quality ingredients highlighted with the cavatelli pasta shape, which is ideal for catching the dish's hearty sauce. "By incorporating fresh, vegetarian ingredients, the cavatelli pasta dish offers a uniquely balanced combination of earthy flavors and richness through the use of blistered tomatoes, Chanterelle mushrooms, roasted squash and a sweet corn sauce," says chef Nick Zocco over email.
Oxtail Lo MeinOpened this past summer, Continent Brooklyn , located at Hotel Indigo Williamsburg , serves Caribbean-Asian flavors in Brooklyn, NY. It's a 110-seat restaurant, and the oxtail lo mein is a signature dish of executive chef & co-founder Chef Scotley Innis. The dish includes Jamaican-style pulled oxtail, baby bok choy, chambray onions and seasonal peppers. Two cultures are melded with the blended flavors of slow-cooked tender oxtail and lo mein noodles. Fans love the comfort of Caribbean warmth combined with Asian traditions. "This dish is personal to me—it's my way of blending the flavors I grew up with and my love for Asian cuisine," says Innis.
Lobster Cacio e PepeJax Fish House & Oyster Bar LoDo , located in the heart of downtown Denver, Colorado, is a premier seafood destination known for its fresh, sustainably sourced offerings. The lobster cacio e pepe is served with pecorino romano, Grana Padano, lemon, butter, chives and lobster from Greenhead Lobster. The restaurant believes that the only way to upgrade this perfectly classic dish is with buttered lobeter. "Cacio e pepe is one of my favorite pasta dishes," says Jax Fish House culinary director Sheila Lucero over email. It's a simple and satisfying upgrade, and the black pepper and Pecorino Romano flavors still shine through."
Chicken Vodka Burrata ParmThis classic dish is reinvented by chef Rich Parente at Clock Tower Grill in Brewster, New York, with their secret ingredient—house made bacon from Berkshire pigs. Rich and his wife Cassie raise themselves at Clock Tower Farm, making it an authentic farm-to-table experience. Included in the dish are chitarra pasta, breaded chicken cutlet, smoky vodka sauce and burrata for mozzarella."I grew up enjoying my grandma's fresh pastas, eggplant, and Sunday gravy with sausage, braciole and meatballs and now as a chef I like to use my creativity to reimagine and elevate classics with my own inventive takes and local, high-quality ingredients," says Parente over email.
Campanelle PastaAt Reverence at Epicurean Atlanta, Chef Henry Tapia incorporates his love for the Southeast's coastal seafood, fresh produce, and heritage meats into his menu. He has a signature Campanelle dish elevated with the addition of pasta. The dish incorporates the playful bell-shape of the Campanelle pasta with mornay sauce, broccolini, snow peas, and corn. A mushroom saffron lace tuile finishes off the dish on top.
Taglioni Ai Ricci Di MareOlivio at the Park Hyatt Niseko Hanazono . The restaurant combines Japan's local produce and herbs with traditional Italian flavors and makes pasta from scratch. A particular highlight of this dish is Japan's Hokkaido sea urchin. Famous for its umami flavor and butteriness, Hokkaido's cold waters are the ideal environment for some of the tastiest uni in the world. "This dish creates a harmonious balance of flavors and showcases the destination's growing reputation as a hub for innovative and unique dining experiences," says Chef Naoto Iwashita over email.
Cocoa Pappardelle with Braised Pork CheeksChef Lydia Shire's cocoa pappardelle is a decadent favorite featured on the Scampo , Boston, Massachusettes menu inside the iconic Liberty Hotel . Chef Shire specializes in a bold take on Italian food. Savory and sweet flavors highlight this dish, finished with silky chocolate.
Artichoke Toasted RavioliKatie's Pizza and Pasta Osteria is an award-winning St. Louis, Missouri restaurant. Founder and owner Katie Lee dazzles with a menu inspired by her time in Florence using seasonal local ingredients. Popular dishes include burrata with mountain huckleberry mostarda, and Prosciutto di Parma tossed with Pecorino Romano, available at all three locations. Lee's toasted ravioli includes artichokes, basil-pine nut pesto and Parmigiano Reggiano. "The inspiration for our artichoke toasted ravioli is based in both Italy and St. Louis. With toasted ravioli being a St. Louis favorite, we wanted to offer something that locals would love, but with Italian ingredients – and there's nothing more Italian than artichoke," shares Lee via email.
Fave And PisseliPhoenix Arizona's The Italiano 's has a popular fave and pisseli dish including fork tender baby artichokes, fave beans, English peas, caramelized onions, potato, pecorino, cracked pepper and busiate pasta. "This dish will make you feel like you're back in Sicily," says chef and co-founder of The Maggiore Group and Chef Joey Concepts, Joey Maggiore over email.
Pumpkin Gnocchi With Truffle Mushroom RaguThe menu at Bluebeard in downtown Indianapolis, located in the Fletcher Place neighborhood. Their menu rotates daily, but Chef Alan Sternberg's pasta dish is a popular and unique choice. Named after Kurt Vonnegut—an Indy-based author's—novel, Bluebeard is a James Beard nominated restaurant. a Pumpkin Gnocchi with truffle mushroom ragu, swiss chard, mint pistou, whipped burrata, pumpkin seed, dakkah, and pomegranate
Lasagna Bianca Al FornoThis dish is the newest addition to North Italia 's menu, found at their locations all across the U.S. Executive chef Chris Curtiss' Lasagna Bianca al Forno is a white lasagne with a classic bechamel base. Rosemary and thyme are infused into the sauce milk, highlighting the nutmeg. Braised short ribs are added to the reduced ragu and the pasta is finished with the braising liquid. This savory ragu tops the lasagne and includes caramelized sweet onions. "The lasagna is made with an egg dough that combines 00 flour and semolina, providing excellent texture once the lasagna is baked with layers of provolone, mozzarella, and bechamel, " says Curtiss over email.
Smoked Vortici With Potato PureePasta brand ATAVI launched their vortici, a feature besides their tagliatelle. It's a new pasta shape, created in partnership with Catalan chef Albert Adrià, and is available in two taste profiles: sourdough and smoked. Their smoked vortici with potato puree includes the addition of leek and compté cheese. Other seasonal pasta recipes designed for home can also be found on their website. "Together with ATAVI, we created Vortici to sit alongside our tagliatelle range and inspire creativity in the kitchen," says Adrià over email. "Its unique shape and texture captures flavors in ways that elevate even the simplest ingredients, offering an exciting new experience for pasta lovers."
Pappardelle With Braised Short Rib And VealThis pappardelle is one of the newest menu items from Farena inside the Loews Arlington Hotel. It features braised short rib and veal, fontina cheese, and balsamic vinegar. Chef de cuisine Dustin Traylor's unique take incorporates white bolognese, a tomato-based red sauce, resulting in a meat-forward yet more delicate dish. "Our Pappardelle with a white Bolognese is a twist on what most people envision when they order the dish and was inspired by my own personal travels and experiences in Italy," says Traylor over email.
Pinwheel LasagnaOvide , inside the Hotel Effie Sandestin in Miramar Beach, Florida, features this Southern take on a traditional Italian classic. Their pinwheel lasagna includes San Marzano tomatoes, Italian sausage bolognese and, and Parmigiano Reggiano. It's an optimal dish for the table to share and includes familiar flavors with a twist, a balance of textures, a crispy top, and a creamy interior."
Shrimp LinguineSubito is the signature restaurant at The Lytle Park Hotel in Cincinnati, Ohio, featuring North Italian cuisine. Helmed by executive chef Joseph Helm, find homemade pasta, a seafood and raw bar, stone-oven pizzas, steaks and traditional antipasti. The restaurant also highlights woman-owned and made wines with an extensive award-winning wine list. Their shrimp linguine is the chef's take on a classic dish, topped with Calabrian chili pesto and stracciatella cheese on top. "Our shrimp linguine pasta beautifully blends heirloom grape tomatoes, artichokes, arugula, and shallots with our pan-seared shrimp and house made linguine," shares Helm via email.
Elote Pasta
