The Best New Pasta Dishes to Get You Through Winter

Just call Missy Robbins the pasta whisperer. The James Beard Award winner’s follow-up to Lilia focuses on seasonal veggies and house-made pastas, and one of the best here by far is thesimplest: flat noodles tossed in buffalo butter, parmigiano extra vecchio and black pepper, a flavor combination that’s reminiscent of cacio e pepe.

329 Kent Ave., Brooklyn; misinewyork.com

The quintessential flavors of fall come together in one bite-sized pocket. Epistrophy’s seasonal ravioli are formed and cut by hand, and packed with a luscious kabocha squash and shiitake filling. In an elevated twist, the classic sage and brown butter sauce is zipped up with a ginger glaze and pomegranate seeds.

200 Mott St;, epistrophynyc.com

Italy and the American South converge at this Red Hook spot from Maialino vets James O’Brien and Chris McDade, a Georgia native. Fusion dishes include Carolina Gold rice arancini, hot chicken Milanese and this comforting pappardelle. Ham hocks are braised in fennel and white wine to create the rich sauce, which is then added to house-made pasta, shishito peppers, collards and a hefty sprinkling of Grana Padano.

127 Columbia St., Brooklyn; popinanyc.com

Showcasing the bounty of local farmers, Little Park’s newest pasta stuffs veal from upstate’s CY Farms into beautiful ruffle-edged tortellini. Drawing from the flavors of Vietnam, the little pouches arrive floating in a pho broth scented with mint and serrano chilis.

85 W. Broadway; littlepark.com

When David Chang’s Chelsea restaurant was revamped last year, it came back with a spotlight on pastas—serious carb lovers can even partake in a five-course noodle tasting. The globally inspired plates are also available individually, like this campanelle that’s part Japanese (kani miso–infused butter), part Vietnamese (fish sauce), part Maryland (blue crab, house-made Old Bay) and wholly delicious.

232 Eighth Ave.; nishi.momofuku.com

Decadent doesn’t even begin to describe the newest hit from chefs Scott Tacinelli and Angie Rito. Their version of the Sardinian “dumplings” boasts a creamy potato and cheese filling folded inside beautiful braided pockets and served in truffle-infused buffalo butter. The aromatic mushrooms make a second appearance when the dish arrives at your table: Five grams of fresh white truffles are shaved on top as a finishing flourish.

103 Greenwich Ave.; donangie.com

Just because it’s vegan doesn’t mean it’s healthy—and that’s a good thing. At Sans, Eleven Madison Park alum Champ Jones is on a mission to make plant-based cooking appeal to the masses, and that is best demonstrated in his take on lasagna. The dish is just as rich as its meaty counterparts, featuring thin, chewy pasta rounds layered with a cremini mushroom and seitan “bolognese,” plus spritzes of a “cheesy” foam you’d never guess was dairy-free.

329 Smith St., Brooklyn; sansbk.com

Chef Greg Proechel pulls inspiration from all over for his creative menu. His sophisticated mezzaluna—a form of filled pasta—is packed full of ground rabbit, carrot, ginger and polenta,and served bobbing in a delicate white soy broth with ginger pickled hon shimeji mushrooms, sage and fennel fronds.

44 W. 29th St.; ferrisnyc.com

At his Indian gastropub, chef Sujan Sarkar combines two of his favorite comfort foods into a hearty casserole inspired by the best of both worlds. In place of a typical béchamel, the chicken-studded mac and cheese gets its creamy texture from a blend of milk, cream and cheddar and isinfused with fragrant masala spices, crispy garlic and curry oil.

13 E. First St.; baarbaarnyc.com

Knobby sunchokes—at their peak as we near winter—become a sumptuous nutty filling for agnolotti at Andrew Carmellini’s always-buzzing NoHo brasserie. Richer still is the incredibly creamy Parmesan and black truffle sauce finished with shredded black trumpet mushrooms.

380 Lafayette St.; lafayetteny.com

Tender, pillowy gnocchi get nice and crispy on the outside after a quick toss in the pan, mingling with butternut squash, chicken and Swiss chard in this stick-to-your-ribs dish from chef Laurence Edelman.

117 Perry St.; leftbanknewyork.com