Whether ordering for takeaway pasta delivery or dining in, it is best to order fresh pasta. Its texture holds up better during delivery and reheating than precooked pasta.
Craving classics like cacao e pepe or pappardelle with braised beef cheek? Check out South Williamsburg’s Barano. It also offers gluten-free dishes, such as lemon tagliatelle and ricotta ravioli.
Fiaschetteria Pistoia
In a city filled with Italian and Italian American restaurants, plus whatever subgenre all those corner slice joints are in the vein of (Italian New Yorker), it takes a lot for a place to feel downright transportive. That’s how I would describe Fiaschetteria Pistoia, a family-owned joint in the East Village (and, more recently, a West Village spinoff).
The restaurant is small and cozy, with big windows overlooking the sidewalk and many coveted outdoor tables in warmer months. It’s also a great place to bring your kids, as they can sit at the bar and watch the chefs hand-roll their pasta while you enjoy a glass of wine or a cocktail.
Fiaschetteria’s signature dishes include the Pici Freschi Cacio e Pepe and the thick-noodled Pappardelle Al Ragu. Both are worth ordering, but it’s impossible to go wrong with anything on the menu. Pay attention to the seasonal ingredients, and you’ll find something to love.
If you want to give the gift of a meal at Fiaschetteria, a Gift Card is available for purchase online. The recipient can redeem it on the website and choose from several different options for delivery. You can also send a Gift Card by email, SMS* or mail. The cards can be redeemed anywhere Visa is accepted, including in stores. They’re perfect for any occasion and make a wonderful gift for friends and family!
Rao’s
To eat takeaway pasta, you should look for sauces made with high-quality ingredients. These sauces are usually low in carbohydrates and sugar, which makes them perfect for a keto diet. You can also find sauces that are low in salt and contain no added preservatives. This way, you can avoid the adverse effects of processed food on your health.
Rao’s is a century-old, 10-table Italian restaurant in East Harlem that has become famous for its red sauce. Unfortunately, the restaurant is notoriously difficult to enter, and only a handful can secure one of its seats each night. It is usually done by knowing a regular with a standing reservation or showing up during a snowstorm and knocking on the door.
The owners of Rao’s are very proud of their cooking style and are confident in the quality of their products. They even wrote a cookbook about it, available in major bookstores. The book is a great way to learn more about the history of Rao’s and their family recipes.
In response to the coronavirus pandemic, many upscale restaurants have started offering their dishes for takeaway pasta. It includes famous NYC Italian American eatery Carbone, which was once “an impossible restaurant to get into,” and high-end Korean barbeque spot Cote. These restaurants have partnered with food delivery apps to serve their customers.
AJ Pappalardo
The son of Giuseppe Pappalardo, founder of Joe & Pat’s in Staten Island, AJ Pappalardo dreamed of opening a Manhattan pizza restaurant that would become as famous as his father’s. He took inspiration from the family’s 57-year-old recipe for paper-thin crust and opened Rubirosa in 2009. Sadly, AJ passed away in 2015. His daughter Maria Pappalardo (who worked at Joe & Pat’s for years) now manages the restaurant.
AJ Pappalardo is one of the most famous pizza chefs in New York City, and Rubirosa serves his classics with a modern twist. AJ’s pizza is crispy, well-balanced, and made with high-quality ingredients. As a result, the restaurant has been hailed by critics such as Tasting Table, Thrillist, and the Daily Meal. AJ also offers other Italian dishes like fried calamari, Caprese salad, and lasagne.
Rezdora
Much to love about Rezdora, an intelligent, low-key ode to Emilia-Romagna in Flatiron. Its chef used to run Osteria Francescana, and its pasta honour that venerable restaurant’s signature lineage. Its narrow brick-walled space feels like a cozy neighbourhood restaurant, and its staff is friendly and welcoming.
While the meat and fish second is solid, the pasta steals the show. The Nuovo raviolo di nino bergen, or “Grandma walking through the forest in Emilia,” is particularly special. It features ricotta and green spring peas topped with an earthy mash of black fungi. The pasta’s light texture and subtle variations in flavour make it a standout.
The menu has a handful of non-noodle dishes that are not worth your time. The gnocchi fritto is a mushy disappointment, and the veal cheek tastes like it was frozen, then thawed and reheated. The only other worthwhile non-pasta dish is the sweet, hollow, fried bread “cookies” served with cured meats.