We’ve always been ambivalent about ordering pasta from restaurants. Because with a few ingredients and just a touch of know-how, it’s perfectly easy (and considerably cheaper) to boil an acceptably tasty pot of spaghetti at home. So if we’re going to pay a premium on noodles, we expect a whole lot more than a box of Barilla and a smear of red sauce. And while there are some serious plates of pasta being served at many of Brooklyn’s terrific Italian eateries, we’re especially intrigued by the non-traditional offerings at eclectic spots like the Roebling Tea Room. Yes, we’re pretty proud of our linguine pomodoro, but grit and egg-stuffed raviolo?
That’s best left to the experts.