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Need help from the Babbo pasta experts

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Need help from the Babbo pasta experts

Jorel | Jul 30, 2009 02:55 PM

I'm going for the sixth or seventh time Friday. I want to try a new pasta and am in desparate need of advice from the experts that have been to Babbo many times. I have already had:

Goose Liver Ravioli (my favorite)
Pumpkin Lune (excellent)
Goat Cheese Tortellini (excellent)
Mint Lover Letters (very good)
Beef cheek ravioli (very good)
Maccheroni alla Chitarra (only ok)

I want to try something else. I like everything and appreciate the more nuanced pastas. I'm considering almost everything other pasta and have mixed reviews from others on:

Gnocchi with Braised Oxtail
Spaghettini with Lobster
Garganelli with mushrooms
Lamb’s Brain “Francobolli”
Stinging Nettle Pappardelle w Wild Boar (did this replaced Chianti stained papparedelle?)
Pappardelle Bolognese
Linguine with Clams, Pancetta and Hot Chiles
Black Spaghetti with Mussels, Spicy Salami Calabrese and Green Chiles

I really need expert advice. the Gnocchi and chianti stained papparedlle get the next most pub, but experts, like kathryn, seem not to love it.

I need help. If you've been to Babbo multiple times and have any "expert" advice, I'd really appreciate it.

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