Best Pasta (2001)

Leccabaffi Ristorante

We can never pass up pasta, delicious and delightful in any of its hundreds of whimsical shapes. Should we ever forget why we love it so, one trip to Leccabaffi reminds us.

Soft pasta in this quiet, upscale eatery is homemade, lovingly cranked out by real Italians. Sauces are fashioned from scratch and married with straight-from-the-homeland-style ingredients. Spaghetti and meatballs? For shame. Instead, we're feasting on authentic pappardelle con salsiccia casareccia e pisellini (a mouthful that means pappardelle with homemade sausage, tomato and peas). We're nibbling on gnocchetti, semolina based instead of flour, then baked, sautéed and coated with a vibrant blend of fontina and Gruyère cheeses. And we're feasting on fettuccine, egg noodles tossed with lobster, organic tomato, garlic and extra virgin olive oil.

In Italian, Leccabaffi means "lick your mustache." In English, it means "lick your plate."


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