Cozy and inviting, Fiaschetteria Pistoia in the West Village offers expertly made Tuscan pasta and wines, perfect for last-minute culinary adventures.
"Choosing a pasta from Fiaschetteria Pistoia is like remembering your father’s middle name - it’ll be tough in the moment, but in the end, you’ll realize there was no way you could’ve gone wrong. Order dishes like cacio e pepe with hand rolled spaghetti, pappardelle al ragu, or housemade tagliatelle topped with a mound of black truffle from either of their two locations in the West Village, or the original spot in the East Village." - hannah albertine
"Fiaschetteria's East Village location is one of our favorite places to eat pasta in that neighborhood, and their West Village outpost is a similarly nice spot to nerd out over fresh parpardelle. The walk-in-only space only has around seven tables, all of which have views of the open kitchen, where spaghetti is rolled by hand and pasta is cut and tossed with duck ragu. There’s usually little to no wait for a table, so keep this restaurant in mind for last-minute dinners with a friend or date." - Bryan Kim
"Both locations of Fiaschetteria pistoia have a hole-in-the-wall quality that feels like the best version of rustic Italian charm that New York can give you. It also helps that the owners own another restaurant in Tuscany, and that they brought their traditional pasta-making skills with them. Pastas are made fresh to order and cooked perfectly al dente, and everything from the tagliatelle al tartufo to the parpadelle ragu will be the best pasta you’ve had in a while. The spaghetti con bottarga becomes a particularly potent combination as the butter and salted fish sink deeper into the chewy egg noodles. " - Neha Talreja, Kenny Yang, Carina Finn Koeppicus, Carlo Mantuano
"This tiny Italian spot in the West Village feels like someone’s studio, but with about seven tables (and an open kitchen) instead of an Xbox and a stained couch. The food is all excellent, from small plates like prosciutto with egg and black truffle to housemade pastas like cacio e pepe and pappardelle with beef ragu. As for the wines, there are only a few options, and we recommend going with a liter carafe of the house montepulciano for $30." - Matt Tervooren
"Choosing a pasta from Fiaschetteria Pistoia is like choosing how to break the ice with someone who’s clearly into you - it’ll be tough in the moment, but in the end, you’ll realize there was no way you could’ve gone wrong. Order dishes like cacio e pepe with hand rolled spaghetti, pappardelle al ragu, or housemade tagliatelle topped with a mound of black truffle from either of their two locations in the West Village." - Matt Tervooren
