Reader: Fresh noodles put me pasta point of no return

After Laura Shunk received an e-mail from a national food pub working on a list of the best pastas around the country, she posted a piece spilling some of her own favorites, and asked readers for their own. And out poured some saucy suggestions -- Luca D'Italia, Rioja, Mizuna (fair...

By Patricia Calhoun

March 16, 2011

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After Laura Shunk received an e-mail from a national food pub working on a list of the best pastas around the country, she posted a piece spilling some of her own favorites, and asked readers for their own. And out poured some saucy suggestions -- Luca D'Italia, Rioja, Mizuna (fair warning: do not read them if you're hungry) -- as well as this from Claudia:

Love the homemade pasta and spaghetti sauce at Patsy's. I don't eat beef so I can't say for the meat sauce at Maggiano's but my boyfriend always orders a side. I like the Rigatoni D but really only dine at Maggiano's before or after a movie. I had a really good pasta dish at Noodles and Sauce over the holidays with homemade noodles and a sherry cream sauce but it was a special and not on the menu. I think homemade fresh noodles can really put a pasta dish over the top. Does anyone know of more restaurants that make their own noodles?

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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