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The Hit List: 6 Favorite Plates of Pasta in the Folsom, Roseville and Foothill Regions

Apr 25, 2017 04:31PM, Published by Style, Categories: Food+Wine, In Print, Today



With oodles of noodle options around town, it can be hard deciding where to curb your carb cravings. Below are Style staffers’ favorites when it comes to gluten gluttony. 

 “Folsom Tap House’s Piggy Mac n’ Cheese features large elbow macaroni with a cheddar and mozzarella cheese sauce, BBQ pulled pork, Italian sausage and hickory smoked bacon—all topped with breadcrumbs and lightly toasted. Rich, meaty and oh-so cheesy, it’s mac n’ yummy!”


 “With fresh pasta made in house from imported Italian flour, it’s no wonder I’m a fan of Bene Ristorante Italiano's Chicken Piccata. Though a decent-sized portion, I can’t help but clean my plate. The white wine, garlic, butter, lemon juice and caper-studded sauce is chock-full of flavor and an ideal companion to the perfectly cooked linguine.”


 “The Fettuccine Alfredo Primavera at Papa Gianni’s Ristorante in Cameron Park is a slight twist on the Italian classic. Alongside the creamy Parmesan sauce and fettuccine you’ll find fresh broccoli, carrots, zucchini and peas. It makes me feel slightly better about indulging in pasta.” 


 “For authentic, al dente pasta that’s not over-sauced or cheesed, I head to Vaiano Trattoria in Granite Bay. Their Pappardelle al Cinghiale (wide, flat pasta with wild boar ragu) is a hard-to-find dish that never disappoints. The name ‘pappare’ is derived from the verb ‘to gobble up,’ which is exactly what I do with this carb-loaded delight.” 


 “Don’t let the strip mall location fool you, Via Roma Pizzeria in Rocklin makes some of the most mouthwatering pasta I’ve ever tasted. Their House Gnocchi—cooked with butter, sage, crimini mushrooms and pancetta—is one of those dishes you’ll think about long after the last bite. House-made, the doughy dumplings are the lightest, fluffiest pillows that will ever hit your lips.” 


 “The Baked Meat Lasagna at Dominick’s NY Pizza and Deli tastes as close to homemade as you can get. No soupy sauce or mushy noodles here—it’s the real deal. Think scratch-made Bolognese, perfectly layered sheets of pasta, and a trio of cheeses…pure Italian magic.” 



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