Best of Boston

BEST Pasta

2016 BEST Pasta

Centre Street Café

Jamaica Plain

Executive chef Brian Rae credits his pasta-making prowess to his Italian family, not to mention one Jody Adams, of Rialto fame. That expertise shows in every al dente ribbon of malfade slicked with lemon oil; in every tender nub of… read more»

2015 BEST Pasta



The pappardelle with wild boar? The tagliatelle with fresh porcini? At Giulia, it’s hard to know which pasta to try. Which is why our MO is to skip the rest of the (quite good) menu and gorge on as many… read more»

1998 BEST Pasta

Capone Foods


Italian on demand: Stuff the freezer with an assortment of Capone’s gnocchi, ravioli, and tortellini, and toss in a couple of containers of vivid pesto and cardiac-crisis Alfredo sauce. Guaranteed, your guests will bicker over the last square of ravioli… read more»

1997 BEST Pasta



This Italian specialty shop routinely stocks the finest and freshest selection of fresh pasta. Four or five daily flavors can be cut to order, and the freezer cases hold homemade tortellini filled with chicken, pesto, pumpkin, or roasted garlic, as… read more»

1996 BEST Pasta, Cut-to-Order

Pasta Del Palato


The pasta is terrific, made with pure ingredients like whole eggs and extra fancy durum flour, rolled (not extruded), then cut into angel hair, linguine, fettuccine, or tagliatelle. We like the adventurous flavors: chipotle pepper, lemon, roasted garlic. Top it… read more»

1996 BEST Pasta, Ravioli



The standard cheese, spinach, and fresh basil ravioli are all excellent. But we favor those special flavors like porcini mushroom and artichoke-mascarpone. read more»

1995 BEST Pasta

Bella Ravioli


On the day of Christmas Eve the line stretches out the door for Michael and Robert DePasquale’s ravioli—and every other customer is from the North End. read more»

1994 BEST Pasta, Fresh

Capone Foods


When it comes to pasta, Capone is the champ. Our favorite is lemon, but we wouldn’t turn up our nose at wild mushroom, curry, or saffron to name just a few of the 25 flavors and four cuts which Capone’s… read more»

1993 BEST Pasta



This tiny strip-mall restaurant beats the stuffing out of anyone else’s pasta. The quail ravioli is sensational. read more»

1983 BEST Pasta



Supplants last year’s winner, Romagnoli’s Table. read more»