Despite the sudden surge of "gluten allergies" in recent years, pasta has been making a major comeback thanks to everything from Caroline Vreeland-esque spaghetti selfies to cheeky-chic, chef-approved accessories. Carb-counting and calories be damned (at least in the name of a good picture).
The latest perfectly photogenic pasta craze set to take New York's foodie scene by storm? Dense, gooey, and crispy baked pasta pies. The #thicc creations, served up by the slice, can be found at new West Village eatery Pasta al Forno, named after a cult-favorite restaurant in Florence, Italy that specialized in baked pasta since it opened in the 1960s.
Helmed by Emanuele Bugiani, the same restaurateur behind Fiaschetteria Pistoia, the casual locale focuses on layered baked dishes like lasagna alla bolognese and giant pasta wheels called Timpano (stuffed with mozzarella, ziti, tomato sauce) and Timballo (pasta, prosciutto peas, smoked mozzarella, and hard-boiled eggs wrapped in a crust of prosciutto and fried eggplant).
They may look intimidating (so much so that the restaurant's menu is actually just a series of explanatory diagrams), but let's be real: they also look ridiculously delicious.
Try a slice at Pasta al Forno, 167 7th Avenue South
View this post on InstagramTrust us, you have never seen anything like this in NYC! Tastes better than it looks! Only at 167 7th ave South #bakedpasta 📸 credits: @tinabfoto
A post shared by Pasta al Forno (@pastaalfornonyc) on
[Photos via Pasta al Forno]
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