Restaurants & Bars

Manhattan Pasta

Need help from the Babbo pasta experts


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 8

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.

Want to stay up to date with this post?

Recommended From Chowhound