Best of Philly

Best Pasta

2017 Best Pasta Maker

Vera Pasta

Joe D’Andrea makes extruded pastas the proper way—with bronze dies for texture and top-notch ingredients for maximum flavor. It’s why a bunch of our favorite restaurants and specialty shops (Di Bruno Bros., Green Aisle Grocery) serve and sell his goods. And now, with his new storefront, you can get those noodles faster and fresher. View Profile »

319 Westtown Road, Suite K, West Chester, PA | 610-701-5400 | Website

2017 Best Pasta

Wm. Mulherin’s Sons

1355 North Front Street, Philadelphia, PA Website

At Mulherin’s, pretty much everything is remarkable, which makes the fact that chef Chris Painter’s pastas are the most memorable part of eating there that […] Read more »

2015 Best Pasta


640 North Broad Street, Philadelphia, PA Website

The chicken liver rigatoni has the most fanatical boosters, but don’t miss the seasonal specials, like the gemelli with green beans and basil pesto, or […] Read more »

2014 Best Upscale Pasta

Le Virtu

1927 East Passyunk Avenue, Philadelphia, PA Website

Whether you want taccozzette as delicate as cashmere or a four-foot-long spaghetti tube with out-and-out bounce, Joe Cicala knows how to roll the dough. Read more »

2014 Best Spaghetti

Pizzeria Stella

420 South 2nd Street, Philadelphia, PA Website

Get a half-order if you can’t resist filling your belly with the pies, but be sure not to miss the simplest thing on this menu: […] Read more »

2012 Best Pasta

Le Virtù

1927 East Passyunk Avenue, Philadelphia, PA Website

From four-foot-long noodles to smoked gnocchi and silken tagliatelle slicked with rabbit sugo, Joe Cicala rolls and stretches his dough with a rare (yet affordable) […] Read more »

2011 Best Pasta

Pizzeria Stella

2nd and Lombard Streets, Philadelphia, PA Website

Such a simple thing just a handful of little shrimp, scraps of guanciale, ragged bits of tomato, some chilies and a few loops of calamarata […] Read more »

2010 Best Pasta

Le Virtù

1927 East Passyunk Avenue, Philadelphia, PA Website

How can you choose between chef Luciana Spurio’s fresh fazzoletti “handkerchiefs” with rich duck ragu, the feathery crepes layered with itty-bitty meatballs, or the paper-thin […] Read more »