We are celebrating National Pasta Day, and here in Western New York, there are tons of amazing spots to enjoy some delicious pasta dishes, but just like with wings, you ask 100 people where the best pasta in Western New York is, and you will get 100 different answers.

Top 3 Spots For Pasta In Western New York

In no particular order, here are my top spots for pasta in Western New York. Some will agree, and others will vehemently disagree. Let me know your thoughts HERE.

READ MORE: OVER 75 RESTAURANTS ARE PART OF THIS WEEK’S FALL EDITION OF BUFFALO RESTAURANT WEEK

Carmine’s – Carmine’s is a big-time award winner when it comes to the Taste of Buffalo. They have taken home plenty of titles over the last couple of years. This year, you will enjoy a new look at Carmine’s as they recently moved from East Amherst to Williamsville. While the location is new, the amazing seafood pasta dishes are still the same.

Photo Credit: Google Maps

Photo Credit: Google Maps

Illo DiPaolo’s – Illo DiPaolo’s was first opened by legendary wrestler Illo DiPaolo in 1965 after he retired from wrestling and moved back to Western New York. They were recently ranked as the 2nd best Italian restaurant in New York State and the best in Western New York.

Photo Credit: Google Maps

Photo Credit: Google Maps

Olive Garden – This is the one that will cause the most controversy because it is a massive chain restaurant with over 900 locations across the country. The reason they make my list is options and price, especially during their “All You Can Eat Pasta” deal. Starting at $13.99, you can sample tons of different options, including different pasta noodles, sauces, and toppings.

 

Western New Yorkers Name Their Favorite Spots For Pasta

Don’t just take my word for the best spots for Pasta in the 716. We asked on social media for people’s favorite spots. Here are some of the answers.

Best Places For Pasta In Western New York

We asked and you answered. Here are the best spots for Pasta in the 716 according to Western New Yorkers.

Gallery Credit: Dave Fields