10 Winter Pastas to Try Now in NYC

Cold temps mean it's time to carb-load
December 8, 2015
by Elaheh Nozari

There’s something about the winter chill that makes us crave carbs. Here are 10 pasta dishes to try now in the city, from seasonal chestnut ravioli to rare Italian specialties. 

Strangolapreti at Eataly's Baita

From December through March, Mario Batali’s Italian emporium is transforming its rooftop beer garden into an Italian Alps pop-up restaurant called Baita. The spot resembles an alpine ski lodge complete with mulled wine, Swiss raclette and housemade sausage. The dish to order is the strangolapreti, a dumplinglike pasta stuffed with bread and spinach, and served with melted butter and sage ($16).

200 Fifth Ave.; 212-229-2560

Rye spaccatelli at Faro

At the buzzy Bushwick Italian, co-owner and chef Kevin Adey sources ingredients from local farmers, mills grains in the space's warehouse digs and makes pasta in-house. Open since May, the spot is unveiling new dishes for its first winter season like rye spaccatelli tossed with caramelized onions and a braised beef that includes short rib, chuck and brisket, then sprinkled with Parmesan ($19).

436 Jefferson St., Brooklyn; 718-381-8201

Fideua at La Vara

La Vara in Cobble Hill from chef Alex Raij is the city’s top-rated Spanish spot — with an emphasis on the Jewish and Moorish cuisine of northern Spain. The menu includes a pasta variation of paella, made with Valencia-style noodles, shrimp, squid, clams and aïoli ($18).

268 Clinton St., Brooklyn; 718-422-0065

Strozzapreti at La Pecora Bianca

The focus at restaurateur Mark Barak’s (Claudette) rustic Italian is on local ingredients, seasonal cooking and housemade pastas made with organic flour. Made from emmer wheat, the strozzapreti is served with pieces of salted fish roe, fennel seed and pistachio pesto ($22).

1133 Broadway; 212-498-9696

Pi fasacc at Naked Dog

Open since September, Naked Dog in Greenpoint specializes in authentic Italian cuisine executed by Babbo vet Amit Rabinovich. The pastas are all made from scratch, and next week the kitchen will introduce pi fasacc, a Lombardy specialty rare in Italy and even rarer in New York whose name translates to “swaddled baby.” It will be stuffed with uni, served in a butter sauce and topped with black caviar.

47 Java St., Brooklyn; 929-337-8096

Chestnut tortellini at Piora

Chef Christopher Cipollone is giving his critically acclaimed pastas the seasonal treatment at Piora in the West Village. The chestnut tortellini special features housemade tortellini made with chestnut flour and porcini dough, filled with chestnuts, ricotta and pecorino, and dressed with cranberries pickled in orange juice and a butter sage sauce. Fried sage leaves, brown butter bits and shaved pecorino top the dish ($24).

430 Hudson St.; 212-960-3801

Bucatini Trevigiana at Spaghetti Incident

This casual Lower East Side spot specializes in long pasta: spaghetti and its thicker cousin with a hole in the middle, bucatini. The menu is straightforward, and the nine spaghetti dishes range from classic, like Bolognese and carbonara, to trendy, like kale pesto. Try the bucatini trevigiana, thick noodles tossed in a light cream sauce with pancetta, pine nuts and radicchio ($10).

231 Eldridge St.; 646-896-1446

Ginger pasta at Wassail

This vegetable-forward cider spot on the Lower East Side handmakes its ginger pasta, served with butter-basted lobster mushrooms, cauliflower and lobster mushroom purée, vadouvan foam, dehydrated cauliflower and herb crumble, and pickled sea beans. Pair with one of the bar’s many ciders sourced from both the states and across Europe ($18).

162 Orchard St.; 646-918-6835

Mafalde at Vic's

Victoria Freeman and Marc Meyer turned their NoHo brunch favorite Five Points into a completely new restaurant last year. The casual Italian menu features vegetable plates, pizza and pastas available in half and full portions, like the housemade mafalde served with caramelized onions, prosciutto, caraway and nutmeg ($13 half, $20 full).

31 Great Jones St.; 212-253-5700

Guinzagli at Pizza Moto

Pizza Moto has been slinging pizzas in mobile ovens around the city since 2008, and last month they opened their first brick-and-mortar spot on the border of Red Hook and Carroll Gardens. Still known for their pizzas, the team is also cooking up hearty oven-roasted dishes and pastas, like wide hand-pulled guinzagli noodles (Italian for “dog leashes”) served with beef-shank ragu, bone marrow, tomato, scallion, celery and Grana Padano cheese ($18).

388 Hamilton Ave., Brooklyn; 718-834-6686

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