Frigid winter temps (like today's) are a perfect excuse to carb-load. Check out these 10 new and notable plates of pasta around town, from a French-Japanese fusion noodle to a classic veal ragù.
Buckweat pasta with oxtail bordelaise and prawns at Bara
Tucked away near Prune on East First Street in the East Village is this French-Japanese enclave from Momofuku alum Ian Alvarez. His buckwheat pasta dish with oxtail bordelaise sauce and prawn combines classic French flavors with a Japanese buckwheat noodle and a kombu-flavored chicken stock. Head-on seared prawns and a sprinkling of bright-green Brussels sprout leaves add color and additional flavor.
Wine pairing: Morgon Beaujolais by the glass ($13)
58 E. First St.; 917-639-3197
Osso buco lasagna at Florian
Shelly Fireman's Flatiron Italian newcomer puts a jaw-dropping spin on both lasagna and osso buco with this singular dish. The Parmesan-béchamel-laced lasagna is formed into a circle around an oozing braised veal marrow bone, garnished with a sprig of rosemary.
Wine pairing: Nebbiolo D'Alba '10 Borgogno by the glass ($18)
225 Park Ave. S.; 212-869-8800
Butternut squash scallopini at Dirt Candy
Amanda Cohen just relocated and reopened her veggie-focused eatery in much larger, roomier digs, ushering in a new menu as well. In the pasta department, check out the butternut squash scallopini, named for the panko-fried rounds of grilled butternut squash and kabocha squash that top the bright-orange pasta, which is made with smoked and roasted butternut squash. The whole thing is served with a salt-roasted delicata squash and bright green chermoula sauce and finished with labneh balls with harissa oil and a salad of dates, dukkah, mint and preserved lemon.
Wine pairing: Stadlmann Rotgipflier Anniger 2012 by the bottle ($42), glass ($11), or half-glass ($6)
86 Allen St.; 212-228-7732
Truffle pasta at Aldo Sohm Wine Bar
Le Bernardin sommelier Aldo Sohm's bustling wine bar and eatery offers a creamy truffle pasta featuring wide, handmade noodles coated in a sauce of truffles and aged Parmesan.
Wine pairing: Sohm's signature Grüner Veltliner by the glass ($20) or bottle ($150)
151 W. 51st St.; 212-554-1143
Spaghetti blue crab pasta at Santina
At the Torrisi gang's new coastal Italian High Line eatery, check out the spaghetti blue crab tossed with cherry tomatoes and parsley for a briny taste of the sea.
Wine pairing: Punta Crena Mataòssu ‘Vigneto Reiné’ Colline Savonesi, Liguria 2013 — call for pricing
820 Washington St.; 212-254-3000
Short-rib ravioli at Bowery Meat Company
Since opening late last fall, burger man Josh Capon's modern steakhouse has been purveying high-end meats to sell-out audiences on a nightly basis. But don't miss the restaurant's Italian side, showcased in dishes like the short-rib ravioli with bacon, rosemary butter and aged balsamic.
Wine pairing: Grenache/Syrah, Venus La Universal ‘Dido’ Montsant, Spain 2012 by the glass ($15)
9 E. 1st Street; 212-460-5255
Agnolotti Piemontesi at Masseria dei Vini
At this Chelsea Italian newcomer, cousin to the Midtown and Rhode Island outposts of La Masseria, you'll find this rich and satisfying agnolotti stuffed with veal, in a buttery mixed wild mushrooms sauce.
Wine pairing: Montepulciano d’Abruzzo by the glass ($11) or bottle ($38)
887 Ninth Ave.; 212-315-2888
Tagliatelle with Dungeness crab at Eli's Table
At Eli Zabar's new UES farm-to-table restaurant adjacent to Eli's Market, this rich and satisfying housemade tagliatelle is flecked with Dungeness crab, chives and a spritz of tart Meyer lemon juice for brightness.
Wine pairing: 2013 Cheverny Le Petit Chambord (Francois Cazin) by the glass ($12) or half-glass ($6)
1413 Third Ave.; 212-717-9798
Spaghettini with fried egg at Upland
Stephen Starr and Justin Smilie's Flatiron hit recently added brunch to the roster, which means a slew of new menu items. Among them, the spaghettini with fried egg, roasted pepper and bread crumbs is ideal for curing a hangover.
Wine pairing: Riesling Kabinett “Jean Baptiste”, Gunderloch, 2013 (Rheinhessen, Germany) by the bottle ($44)
346 Park Ave. S.; 212-686-1006
Pappardelle with veal ragù at Barchetta
At Dave Pasternack's Chelsea seafood mecca, this hearty pappardelle with veal ragù, Meyer lemon and green olives is a perfect main course after one of the eatery's signature crudo flights.
Wine pairing: Sangiovese Di Impruneta Massoferrato 2012 Toscana by the glass ($12)
461 W. 23rd St.; 212-255-7400