You Should Be Eating Here Right Now: Uovo.

What: Uovo
Where: 1320 2nd Street #A, Santa Monica.

Why: LA does pasta really well. Rarely though is this well-done pasta actually affordable. Like, prime cut filet prices for pasta dishes. What the fuck is up with that? That's where Uovo comes in. The new Santa Monica pasta den makes all their product in a company-owned kitchen in Bologna, Italy - with regional eggs that lend to pasta-making. Hand-rolled, sheeted and cut by Bolognese pasta chefs that know what the fuck is up, the pasta is then immediately put on an airplane and given its wings with destination Los Angeles. They arrive in LA mere days old. Tossed in a salty bath and a fresh sauce and you got as close as LA offers to real, authentic Italian pasta. The portions are rather sizable as well, with not one dish above sixteen buckaroos. My personal favorites: the Tonnarelli Cacio e Pepe and the (pictured above) Tortellini Crema di Parmigiano, a tender meat tortellini bathing in a light, yet cheesy Parmesano-Reggiano cream sauce. Honestly, I tried most of the menu though and nothing disappointed.