Pasta at will

All you can eat pasta

DAY

They can be long, short, stuffed, in twists, in shells, in tubes, braided… 

Decorated with a white cheese-based sauce or a red tomato-flavoured sauce, simply reduced or simmered for hours to form a rich stew… They are unifying and delight young and old alike. I named: pasta!

Here are 8 restaurants where pasta is not taken lightly – and which above all, are worth the detour. Salute! 

Moccione 

A maccheronibolognese that gives goosebumps. Bucatini all’amatriciana that bounces under the tooth and warms the heart. Tortelli with savory stuffing topped with a light enveloping sauce, which keep us one bite away from happiness… By combining tradition and modernity, always following the thread of the seasons, chef Luca and his team offer great Italian cuisine in Montreal, which is well worth the detour.

moccione.com

7495, rue Saint-Denis, Montreal  

Luciano 

Ah, the kitchen of the nonnaboth delicious and so comforting! So simple that you wonder how it can be so good. However, here, it is not the grandmother who cooks, but rather a Luciano at the top of his form, who does nothing but pay homage to his Italian roots. We dream of these asymmetrical discs stuffed with a very tasty mushroom preparation, coated with a simple sage-infused butter, or elongated pappardelle in ragout, whose complexity does not lie on the method of preparation. Here, we stay in the tradition pure and hard – and it's perfect like that.

lucianotrattoria.com

1212, rue Saint-Zotique Est, Montreal 

Barbara 

At BarBara, there is no time or day to enjoy a good dish of fresh pasta. You can eat there morning, noon or evening, at any time of the week, to have one of the best cacio e pepein the city. My latest discovery that deserves ample mention? Tortiglioni all’olio, plump cylindrical pasta smothered in olive oil, parmigiano reggiano, garlic, chili peppers and a generous amount of lightly browned mushrooms. The small piece of bread will be more than necessary to mop up the excess olive oil full of flavors!

barbaravin.com

4450 Notre-Dame Street West, Montreal 

Impasto 

Headed by the prolific duo Michele Forgione and Stefano Faita – to whom we owe a great deal of credit for making it easier for us to cook at home with Stefano Faita products – Impasto quickly made its way to the best Italian tables in Montreal. Indeed, you can enjoy delicious fresh pasta that honors both tradition and Quebec products. The freshness of cavatelli with the first vegetables of spring, giving way to tagliatelle with wild mushrooms in autumn, then – quintessence of indulgence – to tasty gnocchi with rich veal bolognese in winter.

impastomtl.ca

48 Dante Street, Montreal 

Pasta da Panza 

Lucio, chef and founder of Pasta da Panza, literally grew his hands in flour, semolina and eggs. “When I was young, I always wanted to eat fresh pasta… I would sit next to my mother, then I would make my own pasta! explains the man who returned to his first passion after doing a few years in accounting. Obtaining his diploma from the Institut de tourisme et d’hôtellerie du Québec (ITHQ), he gradually rose through the ranks to become chef of the defunct Buonanotte restaurant. It was in 2014 that he decided to invest in himself and create his own restaurant and caterer, specializing in fresh pasta. Do not miss the tortellini stuffed and rolled one by one!

facebook.com/pastadapanza

3825 Saint-Martin Boulevard West, Laval 

Bello Ristorante

 

This Italian table in Quebec is the ideal restaurant to go with family or friends, without worrying too much about whether the menu will please them. There is pizza cooked in a wood-fired oven, a few varieties of fish, seafood and meat, risottos (among the best in town), and of course, tasty pasta. Linguine alle vongole, alla carbonara, al pesto, tagliatelle with seafood, wild mushrooms or duck confit (topped with foie gras!)… We opt for the half-plate, to enjoy more dishes on the menu .

belloristorante.com

73 Saint-Louis Street, Quebec 

Battuto 

It is by advocating quality before quantity that the Battuto restaurant has carved out a special place in the hearts of Quebecers. Exceptional ingredients, impeccable techniques, precision of execution: all the elements of the menu are there for a reason, including the selection of fresh pasta. Bucatinis with short rib ragù, butternut squash agnolotti with sage and brown butter, ricotta gnocchi served in a light broth, topped with grana padano cheese and black truffle… Whatever the time of year where you go, there is no wrong choice!

battuto.ca

527, boulevard Langelier, Québec 

Fiorella 

Fiorella, the most popular Italian restaurant quebec from the province? Possible ! All it takes is one visit to understand the medicine that chef Laurent Godbout applies to Italian classics, without however distorting them. We enjoy first with an incredible beet salad that will not leave you indifferent, before attacking a variation of fresh pasta: gemelli rosée sauce with pancetta and spinach, pesto cavatelli with lemon zest and burrata cheese, or the mafaldine with smoked meat carbonara and pickle mustard, on the menu since day one.

ledistrictgourmet.ca/restaurants/fiorella >

990, route de l'Église, local 119, Quebec

Tommy Dion is a columnist/food critic and founder of the web platform and gourmet guide www.lecuisinomane.com