Plan on making several return trips to eat through the menu broken down by regions of Italy. En savoir plus .
Inspired by the cuisine of Bologna, this is the place for long-simmered meat sauces that coat stunning iterations of housemade noodles. En savoir plus .
Il Ristorante di Giorgio Baldi has been a Santa Monica staple for decades, in no small part thanks to the celebrity sightings that make it a tabloid favorite. En savoir plus .
Silver Lake’s gem Alimento is known for many things (chicken liver, a fried chicken sandwich) but you’d be hard-pressed to find a single table foregoing their take on a traditional totellini en brodo. En savoir plus .
The spaghetti rustichella with dungeness crab and cavatelli alla norcina with housemade pork sausage and black truffle are the blockbuster hits. En savoir plus .
It’s a small space (though the menu may be even smaller) but that doesn’t stop Lavi and Uy from making big things happen with gnocchi and noodles. En savoir plus .
Laden with black pepper, pancetta and egg yolk, this carb-heavy dish is enough to keep anyone full for a few days. En savoir plus .
Jon Shook and Vinny Dotolo’s eponymous restaurant is like nostalgic red sauce joints with Fairfax flair. En savoir plus .
Made fresh daily and turned out to waiting hordes nearly as fast, Knead & Co.’s pastas are the backbone of the long market stall, which is starting to run breakfast, lunch, and dinner hours now. En savoir plus .
There is no better place in the South Bay to indulge in decadent bowls of pasta than Love & Salt. En savoir plus .
Think of it has a much-upgraded Olive Garden, with favorites like pumpkin ravioli and thick Venetian bigoli della nonna with meaty sausage ragout. En savoir plus .
Since opening on a tough stretch of Melrose more than a decade ago, Osteria La Buca has continued to shine. En savoir plus .
There’s the tortellini, pappardelle with rabbit ragu, and the tagliatelle with oxtail, each a perfectly portioned example of high-quality ingredients turned out to make exquisite dinnertime favorites. En savoir plus .
The pesto gnocchi or ravioli will make you swoon, while the tagliatelle bolognese would make a fine mid-week lunch. En savoir plus .
It is hard to order at The Rose, thanks to chef Jason Neroni’s extensive menu of just about everything diners want to eat. En savoir plus .
After digging into housemade pastas like rabbit lasagnette and a beautifully simple chitarra, it’s not hard to understand why. En savoir plus .
Sotto stands out for pastas like squid ink mafaldine in a baby octopus ragu and rigatoni coated in silky chicken liver. En savoir plus .
Order the tagliolini in canna a mare with clams, mussels, calamari, scallops and tiger shrimp in a buttery tomato sauce. En savoir plus .
The star of the show at chef Angelo Auriana’s early Arts District entrant is the mandili, unbelievably supple pasta dressed with an airy almond basil pesto sauce. En savoir plus .
Working seasonally rotating menus and focusing up on all things noodle, Kalman and his Union team are forging ahead as Pasadena’s best Italian restaurant, bar none. En savoir plus .
Try the fusilli alla norma, made with fresh tomato, eggplant, and aged ricotta. En savoir plus .
