Basta Pasta - Menu

Good portions, decently priced for NYC, and tasty appetizers. The actual pastas were not that great, and the ones we had were cooked way too ?al dente?

My new favorite restaurant in NYC!. My sister and I went to Basta Pasta for my 40th birthday. The food, atmosphere and service couldn 't have been improved upon in any way. My favorite moment was the Japanese staff singing 'Happy Birthday ' accompanied by a ukelele only in New York!

Basta Pasta was established in Tokyo Japan 1985, which was designed after the TV program Iron Chef with a totally amazing menu, now available in NYC. If you love pasta this is one if the best places I've been. The pasta is made with precision and the seafood on or in the pasta is mind-blowing View menu

This place combines Japanese and Italian into something creative and delightful. We had the uni (sea urchin) pasta, seafood pasta and sea bass pasta. The uni pasta is a speciality at this place and was creamy and flavorful. Portions are a bit small, though. It was very cool to watch the kitchen operate on the floor. The restaurant is brightly lit and has a lively and cozy atmosphere.

One of the best fusion restaurants that I've been to in NYC! Subtle aspects of Japanese cuisine are blended together in perfect harmony with earthly and homely Italian flavors.. Farfalle Con Salmone E Crema (salmon bow pasta) and Spaghetti Ai Ricci Di Mare (sea urchin spaghetti) were truly delicious: balanced and rich in flavors they even have a huge cheese wheel in which spaghetti is stirred up and served. Top this off with their heavenly tiramisu or cheesecake with freshly grated Parmesan.An ideal if you are trying to pinch your pennies but don't want to compromise on quality food!

I had been coming here for over 10 years since my family brought me as a child. It used to be my favorite restaurant. One that I used to recommend to everyone. The pastas used to taste like perfection and the appetizers were great. I recently went fordinner for the first time since the pandemic. The menu has gotten much smaller than it used to be, which is a shame because someof my favorite items had been cut from the menu. The pastas I ended up ordering were not great not bad but definitely wholeworlds away from the quality I had grown to expect over the last decade. I plan to visit at least once more because they used tobe so great that I?m willing to give it another chance. View menu

Visited here with a friend and the whole experience was good. We both had appetizer, pasta, and dessert. But it might because of the dishes I ordered that day didn?t hit my preference, I think overall was ok, lacking something. I had the special thatnight, grilled squid, for my appetizer. The portion was small compared to other ones and the taste was nothing special. For thepasta, I had the roe pasta with shiso which was also good, but missing something in the taste. The pasta was cooked just at theright point tho. Last, I had almond flan for my dessert. Pretty much the same, good but that?s all. Only a small drip ofraspberry sauce on the top. Don?t know why I skipped all the famous dishes t...

Short version: come visit only once, and order the wheel cheese pasta. I last visited a couple years ago and it was 5/5 then. This time (Nov 2022): burrata was excellent. The tomatoes and cheese had the perfect balance of flavor and textures. thepasta was great, al dente. Prosciutto was decent and cheese wheel also great. Main course approved. however, timing wasntgreat. 30 minutes wait for burrata and another 30 for pasta seems a bit too much. Add another 30 for dessert. desert was okay/ poor. I had a flan, good taste but caramel was too watery. A friend had a vulcano, not recommended, it was completely dry. Thename is supposed to indicate lava flows service/waiters were fine and attentive,...

Great atmosphere, flexible service, and a nice experience overall. I've visited a couple of times and enjoyed each visit. My favorite appetizer so far is the Octopus, although I haven't really tried all of them. The pasta served in the parmesan wheel,is always *chefs kiss* However, some of the other pastas have been lacking a little. Either too bland or the dish is toodistracting by the added parsley. The Spaghetti Nero and its accompaniment looked good, however, it felt like it was puttogether just because they can. It felt like it was lacking either seasoning in the toppings or in the sauce. The SpaghettiUova di Pesche was good, but the bare shiso leaves threw me off a little because I was... View menu