Does Rosemary’s Dish Up the Best Pasta in West Village?

If you’re looking for the best pasta in West Village, locals will point you to Rosemary’s at 18 Greenwich Avenue. Since 2012, our flagship has made every pasta by hand in-house, every single day, using seasonal produce from our own rooftop garden and trusted local farms. Our menu features eight handmade pastas at dinner, from our signature orecchiette with housemade sausage and broccoli rabe to chitarra alla carbonara and pappardelle with ragù alla bolognese, with prices ranging from $19 to $28. Gluten-free pasta is available on any dish for $2, and pasta is served at lunch, weekend brunch and dinner, so there’s no wrong time to visit. In this guide, we explain what makes the best pasta in West Village worth seeking out, which dishes to order first, how to pair them with Italian wine, and how to plan your visit around the menu that suits you best.

Key Takeaways

• Rosemary’s at 18 Greenwich Avenue has made handmade pasta in-house daily since opening in the West Village in 2012.
• Our signature dish is the orecchiette with housemade sausage, broccoli rabe, Fresno chili and 24-month Parmigiano Reggiano.
• Eight pastas are served at dinner, seven at weekday lunch and six at weekend brunch, priced from $19 to $28.
• Any pasta can be made gluten-free for $2, and the $32 weekday lunch prix fixe includes a pasta course.
• Our Italian wine list includes by-the-glass options that pair naturally with every pasta on the menu.

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What Makes the Best Pasta in West Village Worth Seeking Out?

The best pasta in West Village starts long before water reaches a boil, and at Rosemary’s it starts with family. Our founder, Carlos Suarez, grew up watching his mother, Rosemary, cook at the family table, and he later drew inspiration from his parents’ vegetable garden overlooking the hills of Lucca, Italy. When he opened our flagship on Greenwich Avenue in 2012, handmade pasta was at the center of that vision, and it still is today. Every shape on our menu is made in-house daily, which means the texture, bite and sauce-holding quality of each dish is something we control from start to finish. That consistency is a big reason guests searching for the best pasta in West Village keep returning to our dining room. Fresh pasta has a tenderness and chew that dried pasta simply cannot match, and when it is made the same day it is served, every plate tastes the way our kitchen intends it to.

Ingredients matter just as much as technique, and this is where our West Village location stands apart. Our rooftop garden grows fresh herbs and vegetables that are harvested to supplement a seasonal, chef-driven menu, so the herbs finishing your plate may have been picked a few floors above it. We also work with local partners such as Lani’s Farm and Brooklyn Grange to keep produce fresh and sourcing responsible. This approach shapes our sauces as much as our pasta. Wild mushrooms and cavolo nero go into our cavatelli, butternut squash fills our agnolotti in fall, and broccoli rabe brings a gentle bitterness to our signature orecchiette. When people describe the best pasta in West Village, they are often describing this balance between a well-made noodle and a sauce built on seasonal ingredients. Because our menus change with the season, the pasta lineup evolves throughout the year, giving regulars a reason to come back and try something new.

Our pasta menu also draws on regional traditions from across Italy, which gives guests a broader sense of Italian cooking in a single visit. Orecchiette, the small ear-shaped pasta, comes from Puglia in the south, while pappardelle’s wide ribbons are closely tied to Tuscany and its hearty ragù. Chitarra, named after the guitar-like tool used to cut it, has its roots in Abruzzo, and agnolotti are a stuffed pasta from Piedmont in the north. Bringing these shapes together on one menu is part of what makes our kitchen a contender for the best pasta in West Village, because each shape is paired with a sauce that suits its form. Ridged rigatoni catches a spicy arrabbiata, while silky tagliatelle carries a seafood pomodoro. The table below shows where each of our pasta shapes comes from, so you can explore Italy’s regions one plate at a time.

Pasta shape	Region of origin	How we serve it
Orecchiette	Puglia	Housemade sausage, broccoli rabe, Fresno chili
Chitarra	Abruzzo	Alla carbonara with guanciale and pecorino
Pappardelle	Tuscany	Ragù alla bolognese
Agnolotti	Piedmont	Butternut squash, truffle crema, aged balsamic
Cavatelli	Southern Italy	Wild mushrooms, porcini crema, cavolo nero
Tagliatelle	Emilia-Romagna	Pomodoro, mussels, shrimp, calamari

Which Pasta Dishes Should You Order at Rosemary’s?

If it’s your first visit, start with the dish that has defined the best pasta in West Village at Rosemary’s for years: our orecchiette. It combines housemade sausage, broccoli rabe, Fresno chili and 24-month Parmigiano Reggiano for $26, balancing savory richness with a little heat and a pleasant bitterness from the greens. Close behind is the chitarra alla carbonara at $25, made with guanciale, egg yolk, pecorino and scallion for a silky, deeply savory sauce without any cream. Guests who prefer something slow-cooked and comforting tend to choose the pappardelle with ragù alla bolognese at $28, especially as the weather turns cooler. These three dishes show the range of our kitchen, from bright and spicy to rich and hearty. Ordering one of them is the quickest way to understand why so many diners put us on their list for the best pasta in West Village, and why many of them end up ordering the same dish every time they come back.

Our seasonal and vegetable-forward pastas are just as popular with regulars. The agnolotti di zucca, at $27, fills tender pasta with butternut squash and finishes it with truffle crema and aged balsamic vinegar, making it one of our most requested fall dishes. The mushroom cavatelli at $25 combines wild mushrooms, porcini crema and cavolo nero for an earthy, satisfying plate. For something lighter, the spaghetti aglio e olio at $19 keeps things classic with extra virgin olive oil, garlic, Fresno chili and Sicilian breadcrumbs. Seafood lovers should try the tagliatelle at $28, tossed in pomodoro with mussels, shrimp and calamari, while those who like heat can order the rigatoni alla arrabbiata at $24, crowned with burrata and Calabrian chili. With this much variety, it is easy to see why our menu offers the best pasta in West Village for every kind of diner. The table below brings every dinner pasta together in one place.

Pasta	Key ingredients	Price
Spaghetti Aglio e Olio	Olive oil, garlic, Fresno chili, Sicilian breadcrumbs	$19
Rigatoni alla Arrabbiata	Burrata, Calabrian chili, garlic, herbs	$24
Mushroom Cavatelli	Wild mushrooms, porcini crema, cavolo nero	$25
Chitarra alla Carbonara	Guanciale, egg yolk, pecorino, scallion	$25
Orecchiette	Housemade sausage, broccoli rabe, Fresno chili	$26
Agnolotti di Zucca	Butternut squash, truffle crema, aged balsamic	$27
Tagliatelle	Pomodoro, mussels, shrimp, calamari	$28
Pappardelle	Ragù alla bolognese	$28

A great pasta deserves the right glass of wine, and our list focuses on Italian bottles from small, family-owned producers. Pairing well is one of the simplest ways to make the best pasta in West Village taste even better, because acidity and body can lift a sauce or soften its richness. Our by-the-glass selection covers sparkling, white, rosato and red, so there’s an easy match for every dish on the menu. If you are unsure where to start, our team is always happy to recommend a glass, but these pairings are a reliable place to begin when you sit down for the best pasta in West Village:

• Chitarra alla Carbonara with a glass of Verdicchio ($14), whose crisp acidity cuts through the richness of egg and guanciale.
• Pappardelle with bolognese with Chianti ($17), a classic Tuscan pairing for a Tuscan-style ragù.
• Orecchiette with Barbera d’Alba ($16), which has the bright acidity to stand up to sausage and chili.
• Seafood Tagliatelle with Pinot Grigio ($16) for a clean, fresh match with shellfish and tomato.

When Is the Best Time to Enjoy Our Handmade Pasta?

The good news is that the best pasta in West Village is available from lunch through dinner, seven days a week. On weekdays, lunch runs from 11:30 am to 3:30 pm, and our two-course lunch prix fixe at $32 pairs a salad with a main such as a handmade pasta, with the option to add a glass of house wine for $10. Seven of our pastas are available at lunch, including the orecchiette, carbonara and pappardelle, so you can enjoy a signature dish without committing to a long dinner. It’s an especially good option for business lunches or a midday break if you live or work near Greenwich Avenue. Because our pasta is made fresh daily, the quality at lunch is exactly the same as it is in the evening. Many regulars actually prefer a weekday lunch for the best pasta in West Village, since the dining room is calmer and service moves at a pace that fits a working day.

Weekend brunch, served Saturday and Sunday from 10 am to 3:30 pm, is another great way to experience our pasta. Six handmade pastas appear on the brunch menu alongside dishes like mascarpone pancakes and eggs Benedict, so groups can easily mix sweet, savory and pasta orders at one table. Pair a plate of rigatoni alla arrabbiata or mushroom cavatelli with our aperitivo service, which offers unlimited mimosas, frizzante or Aperol spritz for $30 with an entrée, with a one-hour limit and full-table participation requested. Brunch tends to be our busiest service, so we recommend reserving ahead on Resy or OpenTable. For many New Yorkers, a long weekend brunch with the best pasta in West Village has become a regular ritual. The table below shows which pastas are available at each meal, so you can plan your visit around the dish you are craving most, whether that’s a weekday lunch or a lazy Sunday.

Meal	Days and hours	Pastas available
Lunch	Monday to Friday, 11:30 am to 3:30 pm	7 pastas (all except Agnolotti di Zucca)
Brunch	Saturday and Sunday, 10 am to 3:30 pm	6 pastas (no Aglio e Olio or Agnolotti)
Dinner	Sunday to Wednesday, 4 pm to 10 pm; Thursday to Saturday, 4 pm to 11 pm	All 8 pastas

Dinner is when the full pasta menu comes together, with all eight dishes available from 4 pm every night. It’s the ideal time to share several pastas across the table, perhaps starting with focaccia and crispy artichokes before moving on to two or three pastas for the group. Guests with dietary needs can swap any pasta for gluten-free for $2, which makes it easier for mixed groups to enjoy the best pasta in West Village together. For larger celebrations, groups of eight to 16 can request our communal table with a seasonal prix-fixe menu, and parties of 17 or more can inquire about our wine bar tables or a full venue buyout. If you’d rather eat at home, our pasta is also available through online ordering, and our catering team can build menus for events. However you choose to enjoy it, the best pasta in West Village is only a reservation away.

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Conclusion: Handmade Pasta Worth the Trip to Greenwich Avenue

Finding the best pasta in West Village comes down to craft, ingredients and consistency, and that is exactly what we focus on at Rosemary’s. Since 2012, every pasta at our flagship has been made by hand in-house daily, paired with seasonal produce from our rooftop garden and local partner farms. From the orecchiette that has become our signature to the carbonara, pappardelle and seasonal agnolotti, our menu brings together regional traditions from across Italy at one neighborhood table. Add a thoughtful Italian wine list, gluten-free options and pasta at lunch, brunch and dinner, and there are plenty of reasons to make Rosemary’s your go-to for the best pasta in West Village. Reserve your table on Resy or OpenTable, stop by 18 Greenwich Avenue for a weekday lunch, or order online and enjoy our handmade pasta at home. Ogni Occasione: for any and all occasions.

Frequently Asked Questions