Pasta has been a beloved part of LA’s dining scene since the 1970s, when restaurants like Peppone and Valentino introduced high-end Italian food to the city. Before that, classic red-sauce Italian restaurants like Dan Tana’s and Miceli’s served heaping bowls of spaghetti, but in recent years, chefs have combined the bounty of Southern California produce with quality pasta that’s either extruded or produced in their own kitchens. The results are a varied, internationally-inflected set of pastas that come from both regional Italian restaurants and California-style menus. These are the best places to get pasta in Los Angeles.
Added to this map are Marea in Beverly Hills, Ettore inside the Original Farmers Market, and Ètra in Melrose Hill, making room for Jilli, Pasta Sisters, and Union, which have been taken off.
Matthew Kang is a lifelong Angeleno who’s been eating pasta since the days of Clancy’s Crab Boiler in Glendale, which served a mean linguine with clams in a stainless steel pan (Clancy’s is now long gone). These days, he’s more likely to make pasta at home, but still finds inspiration at Evan Funke’s restaurants, Felix, Mother Wolf, and Funke.
Cathy Chaplin, a James Beard Award–nominated journalist, is a former senior editor at Eater LA and the author of Food Lovers’ Guide to Los Angeles.
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