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May 23, 2012

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Getting fresh with pasta

Published: February 7, 2012 5:50 PM
By JOAN REMINICK  joan.reminick@newsday.com

Photo credit: Newsday / Thomas A. Ferrara | A pasta dish as served at Mascali restaurant in East Northport

Few restaurants actually make their own pasta. Often, what's billed as "homemade" is brought in. No shame in that.

Keep in mind that fresh pasta is not necessarily better than dried, which, overall, tends to be more reliable. Still, well-crafted noodles carefully cooked al dente have a homestyle appeal all their own. Here are some places whose fresh pasta has proved worthy. 

 Mascali

The...