From Our Editors
The cooks at Napoli Tom's Pasta may seem like magicians, but they only need durum wheat, semolina flour, water, and a touch of sea salt to create their bewitchingly delicious pasta. It serves as the starting ingredient for most of the carryout eatery's from-scratch Italian specialties, including ravioli, spaghetti, and manicotti—all made from family recipes. The lasagna features five layers of handmade pasta carefully placed between layers of five cheeses, a choice of Italian sausage, ground beef, or spinach, and handmade marinara sauce. Like the marinara, Napoli Tom Pasta's Bolognese sauce is cooked for three hours, though each Bolognese gallon receives an extra kick from two pounds of Italian sausage.