The Best Restaurants for Pasta in Boston (That Aren’t in the North End)

Lengthy and flat, brief and textured, twisted and was elbows or corkscrews—no matter your most well-liked form, pasta is all the time undeniably scrumptious. However the place to seek out the most effective in Boston? Certain, the North Finish is a primary vacation spot for fork-twirled masterpieces, however in case you are on the lookout for the highest spots there, you’ll already discover our complete information right here.

The remainder of town can also be stuffed with all-time favourite locations for superb, contemporary pasta, so we’ve pulled collectively the non-North Finish standouts serving each measurement, form, and sauce-topped selection you possibly can ever need. In case you’re fortunate, and rating the appropriate seat, you may even be capable to watch the pasta-making magic occur proper earlier than your eyes. Otherwise you may be too busy digging into your carbonara to care—quel che sarà sarà.

Lobster gnocchi is among the many pasta dishes you may discover on the menu at Bar Mezzana. / Picture by Brian Samuels

Bar Mezzana

Image this: the style of an Aperol spritz lingers in your lips as the sunshine sea breeze of the Mediterranean tickles your pores and skin. In entrance of you sits a stunning plate of paccheri piled excessive with lobster and creamy tomatoes. Oh wait, maintain on: That Aperol spirtz continues to be in your hand, however the breeze is only a nice bonus that comes with the patio-dining expertise at Bar Mezzana in Boston’s South Finish. On one hand, chef Colin Lynch serves the sort of coastal Italian fare that makes you need to e-book a ticket to Capri and by no means look again—however then once more, ditching Boston would imply abandoning his superlative house-made pastas that vary from a fragile ravioli con uovo to an fragrant orecchiete with fennel and sausage. On second thought, we’ll take one other spritz and make a toast to la dolce vita proper right here.

360 Harrison Ave., Boston, 617-530-1770, barmezzana.com.

Pasta at Coppa. / Picture by Keller + Keller Images

Coppa Enoteca

For over a decade, this South Finish enoteca has been allotting scrumptious, seasonal small plates. There’s large taste, although, packed into each portion of handmade pastas at this fashionable gathering spot. In any case, Jamie Bissonnette and Ken Oringer, the James Beard award-winning cooks behind this neighborhood fixture (in addition to close by Toro and Cambridge’s Little Donkey) definitely know please crowds with their contemporary takes on Italian classics. How about some sea urchin along with your spaghetti carbonara? Or decadent layers of crimson wine-poached bone marrow in your lasagna, maybe? It’s time to collect the entire famiglia to divide and conquer this complete menu.

253 Shawmut Ave., Boston, 617-391-0902, coppaboston.com.

Zafferano spaghetti con vongole at Fox & the Knife / Picture by Brian Samuels Images

Fox & the Knife

After doing a little area analysis in Modena, Italy for over a yr, James Beard Award-winning chef Karen Akunowicz returned to the states with a contemporary perspective and distinctive pasta making expertise. Whereas Akunowicz’s menu dabbles within the cuisines of a few of Italy’s most interesting eating capitals, we advocate taking a visit to the Southern area together with her braised duck cavatelli with smoked cinnamon and chives. On the lookout for one thing on the lighter facet? Initially, good luck—Fox & the Knife doesn’t mess around on the subject of layering on the butter, cheese, and wild sport, so put together accordingly. That stated, the fragile tortelli verde with wild nettles and English peas is a comparatively mild and springy stunner.

28 West Broadway, Boston, 617-766-8630, foxandtheknife.com.

Pasta grasp Michael Pagliarini, chef-owner of Giulia. / Picture by Erik Jacobs

Giulia

Alas, it seems that its sibling restaurant Benedetto gained’t be reopening in Harvard Sq.—but when it’s essential to e-book a desk at a romantic little Italian place in Cambridge, Giulia nonetheless matches the invoice. With its uncovered brick partitions, candlelit tables, and candy handmade desk runners, this basic trattoria screams date-night materials. Add in some actually distinctive pasta dishes made with principally native elements, and that’s when the night time actually will get fascinating. Whereas the delightfully silky spelt fazzoletti with ramp pesto shouldn’t be missed, the wild boar pappardelle is an actual knock-out – identical to your date, after all.

1682 Massachusetts Ave., Cambridge, 617-441-2800, giuliarestaurant.com.

Fettucelle with rooster at La Morra. / Photo by Dan J. by way of Yelp

La Morra

After spending a yr within the Piedmont area of Italy cooking native classics and tasting wines, husband-and-wife duo Josh and Jen Zizkin got here again to the states to open their beloved La Morra over 15 years in the past. Since then, the Brookline eatery, named for the hilltop the place the couple had lived in Barolo, has constructed up a powerful status for culinary excellence and wine experience. Chef Josh’s cadre of contemporary pasta dishes ranges from extraordinarily decadent lamb cannelloni with bechamel sauce to contemporary and springy cavatelli tossed with ramp pesto, greens, and cherry tomatoes. Pair your plate with a bottle of crimson from Jen’s thoughtfully curated wine menu and settle in for a meal in a low-lit, brick-covered house you definitely gained’t neglect.

48 Boylston St., Brookline, 617-739-0007, lamorra.com.

Fettuccini at Lilly’s Gourmand Pasta. / Photo by Joyce C. by way of Yelp

Lilly’s Gourmand Pasta Categorical

In case you’re on the lookout for pasta that appears straight from nonna’s kitchen, Lilly’s has obtained the old-school methods and comfortable environment to make you are feeling proper at house. The namesake matriarch, a Milan native, arrange her Tremont Avenue store within the ’90s after transferring to the states and first opening a full-fledged pasta manufacturing facility in Everett. Now devoted followers and curious newcomers alike flock to Lilly’s on Mission Hill to attempt her signature, surprisingly wholesome pastas made with pure semolina durum wheat. In case you’re too overwhelmed by the infinite prospects introduced by the build-your-own menu of pastas, sauces, and toppings, attempt one of many best-selling dishes, reminiscent of lobster ravioli with pink cream sauce or Cajun fettuccine. Speak about some good carbs.

1528 Tremont St., Boston, 617-427-8080, lillysgourmetpasta.com.

Mida pastas. / Picture by Emily Kan

Mida

Although Meals & Wine lately anointed him one of many nation’s Greatest New Cooks, Douglass Williams already has fairly a profession underneath his belt. For starters, he spent a yr underneath the wing of Jamie Bissonnette at Coppa, the place he labored as a pasta cook dinner when the Boston enoteca opened in 2010. After studying knead rice dough in southern Thailand, make stuffed culurgiones in Sardinia, and a pair gigs at Michelin-starred spots in New York and Paris, Williams finally returned to Boston to open up his very personal trattoria within the South Finish. With a sturdy pasta menu that includes acquainted favorites (like carbonara) in addition to twists on custom (say, the gnocchi-based cacio e pepe), Williams has crafted one thing inimitably his personal. Oh, and should you’re within the temper for a full-blown feast, head to MIDA on Mondays for the Mangia Pasta particular: 5 totally different pasta plates paired with salad and bread.

782 Tremont St., Boston, 617-936-3490, midaboston.com.

Pasta at Pammy’s. / Picture by Natasha Moustache

Pammy’s

The previous saying goes that you just eat along with your eyes first. Nonetheless, if the Oscar-worthy brief movie on the Pammy’s web site doesn’t persuade you of chef Chris Willis’s pasta-making prowess, you possibly can all the time taste-test the declare your self. You’ll want to pick out three dishes from the a-la-carte tasting menu anyway, so go forward: Order a trio of pastas for the investigation. Nobody will choose you, and the waiter will almost definitely commend you for taking up lumache bolognese, ricotta raviolette, and cavatappi with ricotta in a single sitting. Ultimately, you’ll discover that Willis lives as much as the hype, and apart from, Pammy’s charming inside—a setup full of classic lighting fixtures, crops, and a grand white ceramic tile fire—is already sufficient to make any on-trend millennial salivate.

928 Massachusetts Ave., Cambridge, 617-945-1761, pammyscambridge.com.

Lobster ravioli at Rino’s Place. / Photo by John S. by way of Yelp

Rino’s Place

To East Boston residents and fans of Guy Fieri, Rino’s is nothing lower than a landmark. What the place lacks in modern décor and measurement capability, it makes up for in punchy flavors and impossibly beneficiant parts. The moderately priced joint provides each pasta and sauce mixture underneath the Tuscan solar with out sacrificing high quality, and although servers will fortunately information you thru the listing of contemporary fettucine, gnocchi, and different choices made in-house each day, know which you could by no means go improper with Rino’s signature lobster ravioli. Simply you’ll want to beat the push and get there early, otherwise you may get caught ready to attain a desk within the intimate institution. It’s undoubtedly value your whereas, and also you’ll almost definitely go away with three meals’ value of leftovers.

258 Saratoga St., Boston, 617-567-7412, rinosplace.com.

Sorellina

This swanky spot in Copley Sq. from chef-owner Jamie Mammano of Mistral and Teatro fame is strictly the place you need to be seen eating on ruffled ribbons of mafaldine with “unique” mushrooms. Regardless of the stylish décor and complicated air within the room, Sorellina’s farm-to-table philosophy and concentrate on seasonal elements retains its pasta dishes right down to earth. Take the potato gnocchi with Maine lobster and Vermont butter, for instance, which marries the bounty of New England to an Italian-Mediterranean sensibility. Convey an empty abdomen, and a full pockets.

1 Huntington Ave., Boston, 617-412-4600, sorellinaboston.com.

Tagliatelle at Sportello. / Photo by Kota O. by way of Yelp

Sportello

This smooth but informal Italian diner from restauranter Barbara Lynch provides up a few of Boston’s most ingenious and delectable takes on basic trattoria-inspired delicacies. Particularly, Lynch’s extensive assortment of handmade pasta, made contemporary each day, satisfies in each kind—from lengthy, luscious tagliatelle to plush and chewy strozzapreti tubes. Make sure to seize a entrance row seat on the wrap-around counter, the place you possibly can watch garganelli be gently rolled on a pettine pasta board all through your meal. Cue the oohs and ahhs.

348 Congress St., Boston, 617-737-1234, sportelloboston.com.

Pastas at SRV. / Picture courtesy of SRV

SRV

There will not be any gondolas or picturesque canals in sight, however there are many gorgeous, historic brownstones surrounding this Venetian-inspired bacaro and wine bar within the South Finish. SRV, which stands for Serene Republic of Venice, makes a speciality of cicchetti (small bites)—extra particularly, although, you’re actually right here for the grani (grains). Utilizing house-milled flour and expert-level pasta making methods, chef Michael Lombardi will transport your style buds to the Venetian Lagoon very quickly. With selections like rigatoni with rabbit and girelle topped with duck sugo, you’ll need to float each choice on the menu.

569 Columbus Ave., Boston, 617-536-9500, srvboston.com.

Tagliatelle bolognese at Tavolo. / Photo by Tiffany L. by way of Yelp

Tavolo

Each neighborhood wants a go-to Italian restaurant, and in Dorchester, this candy but suave trattoria provides the right setting for no matter temper you’re in. Desire a quiet night time eating solo? Tuck into one of many crimson velvet cubicles. Feeling social? Take a entrance row seat on the usually boisterous bar. Want some contemporary air? There’s a giant patio. Wherever you lay your serviette in your lap, you’ll need to dive face first right into a garlic-buttery plate of fettucine shrimp scampi, a veal- and pork-loaded bowl of tagliatelle Bolognese, or a serving to of spaghetti and meatballs. That final one sounds fairly easy, however chef Chris Douglass has spent years perfecting his beloved meatball recipe—and like Tavolo itself, we’ll by no means tire of it.

1918 Dorchester Ave., Dorchester, 617-822-1918, tavolodotave.com.