BUCATINI in ROME
To this day, I wish I could remember the name of the restaurant in the Trastevere neighborhood in Rome where I first encountered this noodle. It was long and hollow, and I didn’t know what to expect, but when I took the first bite of bucatini all’amatriciana, I was hooked.
How to Make It: Click
here for my go-to recipe (I like how few ingredients there are).
Where to Get It: Since I can’t remember the name of the first place where I ate it and I don’t make it to Rome often enough, I head to
Otto in New York City to get my fix.
ELBOW MACARONI in NEW YORK
My senior year of college, I got my hands on Delilah Winder’s mac and cheese recipe (aka Oprah’s favorite), and I’ve been making it ever since. With seven cheeses and two hours of work, this is a recipe that only comes out when specially requested but never fails to wow. It’s mac and cheese on a whole new level—what else can I say?
How to Make It: Click
here for the no-fail recipe and get ready to start grating all seven cheeses.
Where to Get It: I’m not sure I’ve ever had a mac and cheese quite like this one at a restaurant, but when I’m craving it and don’t have time (or energy) to make my own,
S’Mac always serves up just what I need.
RAVIOLI in FLORENCE
Two things to admit up front: first, this pasta is life changing, and second, I haven’t actually made it myself. There’s a restaurant in Florence, tucked away behind the Duomo, that was recommended by friends who had lived there much longer than I did. It was one of the best choices I’ve ever made: pear and cheese ravioli. In my day-to-day life, I manage to pick up fresh ravioli from Eataly and toss it with some butter and cheese.
How to Make It: I’m saving this one for a day when I’m feeling adventurous enough to make fresh ravioli; click
here if today’s the day for you.
Where to Get It: For me, it’s got to be the original—the next time you’re in Florence, head to
Coquinarius.
SPAGHETTI in ALEXANDRIA
This was one of the first recipes I copied out of my mom’s copy of Marcella Hazan’s Marcella Says, so the credit for the city has to go to the town where I grew up. I made it for a group of friends in Brooklyn after an evening out, and it became an instant go-to hit. Plus, it might be the easiest pasta to make, which is ideal when you’re having what Hazan calls la spaghettata della mezzanotte—a midnight spaghetti party.
How to Make It: All you need is right
here.Where to Get It: OK, so I’ve never had anything quite like this in a restaurant (probably because it’s so easy to make at home), but if you’re in the mood for a spaghettata of your own, go for the spaghetti with veal meatballs at
Café Testarossa—it’s unbeatable.
(post by John Hadeed, image credits:
bucatini,
elbow, ravioli
1,
2, spaghetti
1,
2 )