Misi, New York
Misi, New York © Evan Sung

Misi, New York
Italian restaurants are a New York staple, but rarely specialise in pasta alone. Brooklyn-based Misi, however, has a dedicated “pasta room”. During the day this is a temperature-controlled workspace in which chefs make enough pasta for around 500 dishes. Come night, it’s turned into a dining space devoted to the fruits of their labour. misinewyork.com

Retropasta, Rome
Retropasta, Rome © Roberto Taddeo

Retropasta, Rome
Next door to Retrobottega on the Via della Stelletta, you’ll find this small workshop – Rome’s answer to a food lab – dedicated to handmade, artisanal pasta. It’s tiny, but if you can get a seat, you’ll be able to devour 50g, 100g or 150g portions of wild-herb agnolotti next to the worktop on which it was made. retro-bottega.com 

Sprezzatura, Dublin
Sprezzatura, Dublin © Andres Poveda

Sprezzatura, Dublin
Dublin’s Sprezzatura serves handmade pasta with a sustainable spin. Produce is sourced locally, drinks are only on tap and the menu, which changes weekly, allows diners to buy a tree with their oxtail ragù or cacio e pepe. Since it opened in October last year, the restaurant has planted over 100 trees in County Clare. sprezzatura.ie

Pophams, London
Pophams, London © Safia Shakarchi

Pophams, London
By day, Pophams in Hackney is a pastry destination. But by night, from Tuesday to Saturday, it’s all about the pasta. Visitors can watch staff make pumpkin casonsei, oxtail ravioli and malloreddus with olive tapenade. Delicious dishes all, but the one currently on everyone’s lips is pig-cheek tortellini in a pea-speckled broth. pophamsbakery.com

Padella, London
Padella, London

Padella, London
So frenzied is the demand for the Borough Market restaurant’s fresh pasta dishes, that, as of last month, there’s a new outpost in Shoreditch. The menu includes all the Padella classics – gnocchi with nutmeg butter and crab tagliarini – but also offers seasonal fritti, breakfast pastries and a separate bar area for aperitivo hour. padella.co

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