Best of Boston

BEST Pasta

1998 BEST Pasta

Capone Foods

Somerville

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

Cremaldi’s

Cambridge

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

Brighton

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

Noodles

Somerville

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

Medford

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

Somerville

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»

1983 BEST Pasta

Allegro

Waltham

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

1983 BEST Pasta, Restaurant

Il Capriccio

Waltham

Fresh and light. read more»

1983 BEST Pasta, Spaghetti Carbonara

Ciro & Sal’s

Boston

Tasty egg sauce, al dente pasta, beautiful setting. read more»

1983 BEST Pasta, Bouillabaisse

Another Season

Boston

A New England version, of course, using local fish and plenty of saffron. read more»