Chef Evan Funke’s triumphant return to the LA restaurant scene was quickly heralded as the dedication to making every noodle by hand has turned out some of the most extraordinary pasta in the city. Read more.
Steve Samson has finally debuted his massive City Market South project, Rossoblu. Inspired by the cuisine of Bologna, meat sauces that coat stunning iterations of housemade noodles are the go-to. Read more.
Il Ristorante di Giorgio Baldi has been a Santa Monica staple for decades. Expect pastas that are often served with truffled sauces. Posh vibes are guaranteed. Read more.
Silver Lake’s casual pan-Italian gem Alimento is known for many things, but you’d be hard-pressed to find a single table foregoing their take on a traditional totellini en brodo. Read more.
The real draw here are the perfect, soul-warming pastas. The spaghetti rustichella with dungeness crab and cavatelli alla norcina with housemade pork sausage and black truffle are the slam dunks. Read more.
Days inside Santos Uy’s Mignon wine bar turn out plates of perfectly executed pasta. It’s a small space, but that doesn’t stop Lavi and Uy from making big things happen with gnocchi and noodles. Read more.
Chef Vic Casanova knows pasta, and the bucatini carbonara might be one of the best in LA. Laden with black pepper, pancetta and egg yolk, this carb-heavy dish is enough to keep anyone full for days. Read more.
Jon Shook and Vinny Dotolo’s eponymous restaurant comes with housemade bucatini cacio e pepe and down-home spaghetti with six hour bolognese that is served with banging hip hop tunes. Read more.
Made fresh daily and turned out to waiting hordes nearly as fast, Knead & Co.’s pastas are the backbone of the long market stall, which is starting to run breakfast, lunch, and dinner hours now. Read more.
There is no better place in the South Bay to indulge in decadent bowls of pasta than Love & Salt when dishes like rabbit Bolognee and braised lamb neck pappardelle are on the menu. Read more.
This pasta bar is a haven for wine lovers and Downtowners wanting a casual meal that won’t break the bank with meals like pumpkin ravioli and thick Venetian bigoli della nonna. Read more.
Newish chef Cameron Slaugh is now at the helm of Osteria La Buca after stints at Alinea and Eleven Madison Park, but the heart of the place will always be the rustic, hearty pastas. Read more.
Osteria Mozza continues to turn out some of the city’s best pastas, each done with a true-to-Italy bent. There’s the tortellini, pappardelle with rabbit ragu, and the tagliatelle with oxtail. Read more.
An affordable Mid-City favorite, the pesto gnocchi or ravioli will make you swoon, while the tagliatelle bolognese would make a fine mid-week lunch. Read more.
Jason Neroni’s pasta wizardry is on full display with dishes that range from perfect iterations of the classics to more creative hits like wakame spaghetti with Dungeness crab and Santa Barbara uni. Read more.
Scopa Italian Roots have wonderful housemade pastas like rabbit lasagnette and a beautifully simple chitarra that give it the bustle and buzz as when the doors were open on the first week. Read more.
In the southern edge of Beverly Hills, chef Steve Samson makes Sotto stands out for pastas like squid ink mafaldine in a baby octopus ragu and rigatoni coated in silky chicken liver. Read more.
Terroni is a reliable go-to for a week night meal. Order the tagliolini in canna a mare with clams, mussels, calamari, scallops and tiger shrimp in a buttery tomato sauce. Read more.
The star of the show at chef Angelo Auriana’s early Arts District entrant is the mandili, unbelievably supple handkerchief-sized pasta dressed with an airy almond basil pesto sauce. Read more.
Bruce Kalman’s Pasadena dinner spot Union is a call-to-arms for pasta lovers everywhere. They work seasonally rotating menus and focusing up on all things noodle. Read more.
One of LA’s pasta originators, Valentino makes a wide range of excellent pastas in its Santa Monica space. Pay homage to the fusilli alla norma, made with fresh tomato, eggplant, and aged ricotta. Read more.
