Favorite Pasta Dishes in LA

Pasta has always been one of my favorite dishes growing up, and now as an adult, I feel like I can never replicate anything quite as well as the dishes on this list. These restaurants make carby deliciousness that you’ll crave until the end of time.

Jon and Vinnys - Brentwood

These boys have done it with their Spicy Vodka Fusili. The first time I tried this dish was at the Infatuation’s food festival eeeeatscon. For some reason I wasn’t expecting it to be anything special, but upon my first few bites, I was addicted. It was so rich and creamy, with tomato flavors bursting through, and just enough spice. I continue to dream of this dish, and thankfully have had the opportunity to have it again at both their Fairfax and Brentwood locations.

Madeo - Beverly Hills

If you want something a bit meaty go for the Lasagnette alla mama. It may not be on the menu but they have it, and it really is something special. It’s made of delicate little sheets of lasagna with the owner’s mother’s secret beef and swiss chard sauce. And for a classic, the Penne Madeo. Just tomato sauce, basil and cheese, but it’s magical. I don’t know what they do to it but it’s so flavorful and smooth. The noodles are perfectly coated in sauce and every time you take a bite, the sauce explodes out of the center. Every bite is delicious.

Pasta Sisters - Culver City

I really like Pasta Sisters because of the casual setup. Many places on this list are Italian restaurants that you most likely need to reserve in advance. At Pasta Sisters, you go up and order the type of fresh pasta you want, the type of sauce, and whether you care to add  a big ball of burrata on top (always yes to that!). You then find a table and wait for your dish to arrive. I’ve only been to the Culver City location which has nice outdoor seating in the Helm’s Bakery area. None of the pasta and sauce combinations disappoint, but I loved the tagliatelle with arrabiata sauce + burrata.

Uovo - Santa Monica

Uovo is another fast casual restaurant on this list. It’s a pasta bar from the Sugarfish co-owners comprised mostly of counter seating. They use handmade fresh pasta from a kitchen in Bologna, Italy. The tonnarelli all'Amatriciana is very good. The combination of tomatoes, pecorino, onion, guanciale and red chili pepper all come together beautifully with the square cut, somewhat soft spaghetti. The lasagna verde and tagliatelle al ragù are also excellent.

Forma - Santa Monica

I started coming here first for the cacio e pepe. Which, I believe is one of the best in the city. You can watch them toss it together in a big wheel of pecorino romano. The spaghetti is perfectly al dente, with just the right amount of black pepper and lots of cheese. But the true hidden gem of the menu is the burnt spaghetti. It’s pasta with arrabiata sauce that’s been charred, caramelizing the sauce. It adds an amazing crispy texture and smoky flavor that’s really unique. Highly recommend!

Felix - Venice

Felix popped up in 2017 and was flooded with reservations for a long time. When I finally got to try it, it did not disappoint. Evan Funke’s dedication to his craft really shines through with each dish representative of a specific region in Italy. I tasted the cacio e pepe, rigatoni all’amatriciana, tagliatelle bolognese, and uni spaghetti. Traditional, delicious flavors and textures all throughout that will transport you right to a picturesque village in Umbria or Tuscany.