Two of DC's top chefs are sauced up about 2017's pasta resurgence.
“This dish incorporates carrot in the egg pasta base, giving it balanced, sweet notes,” says chef Amy Brandwein of her spaghetti alla chitarra. “I love introducing people to pastas made with unfamiliar ingredients, grains, or greens.”
Who: Chef-owner of Italian hotspot Centrolina, who earlier this year snagged a James Beard Award nomination. The hard part of pasta: “Nailing the texture and elasticity. You have to tinker with it, depending on the humidity and the size of the egg.” Centrolina style: “We have six pastas, and each dough is made differently, for the shape and mouth feel we’re going for.” What’s hot: “A red-wine pasta dough made with truffles. We put it together with woodroasted mushrooms and garlic.” Fall favorites: “All the ragùs, the beautiful squash, the bitter greens. It’s time to cook all that woodroasted food.” 974 Palmer Alley NW, 202-898-2426;centrolinadc.com
Fiola by Fabio Trabocchi
“The tortellini includes Parmesan foam, roasted porcini, and truffle,” says Fiola’s executive chef, Ed Scarpone. “It’s simple. Simplicity is its own form of sophistication.”
Who: The brand-new executive chef of Michelin-starred Fiola by Fabio Trabocchi. Italian roots: “Before the water even started boiling, my grandmother had the dough rolled, cut, and ready to go.” Inspirations: “An unusual combination of ingredients or a classic flavor I want to tweak. I’m not going to Instagram to find something to cook.” Why pasta now? “Crafts have fallen by the wayside in every industry; pasta is one of these. People want to elevate it to an art form.” Fiola’s most popular: “The tasting menu; we can change it daily with the most high-quality ingredients.” The Fiola experience: “Anyone can go to a restaurant and eat, but if you’re baking a whole chicken in a pumpkin and serving it tableside, everything comes full circle.” 601 Pennsylvania Ave. NW, 202-628-2888; fioladc.com