Inspired by a Venetian bistro, Twyrl is meant to serve fast, healthy pasta dishes in a cozy, casual setting, and all pasta is made fresh in-house. While there are a few pre-set options (seafood scampi, diavolo, and bolognese), the bulk of the menu offers diners the chance to mix and match pastas, sauteed vegetables, sauces, and proteins in whatever way they'd like.

Dave's Fresh Pasta — home of excellent fresh pasta to buy and cook at home — has spawned a full-service sibling in Medford, and as expected, pasta is one of the highlights. The lunch and dinner menus generally offer different selections, and specials are regularly posted on Instagram. Current dishes include classic spaghetti and meatballs made with fresh egg spaghetti, San Marzano marinara, meatballs, parmesan and romano cheeses, and herb salad (lunch menu); garlic shrimp pappardelle made with fresh egg pappardelle, white wine, butter, garlic, parsley, crushed red pepper, and olive oil (dinner menu); and more.

Corn season is fleeting, and an excellent dish of spelt linguine with corn, ricotta, and serrano chili (pictured) is already gone from the menu. But Spoke — a revamped version of the briefly shuttered Davis Square haunt — generally includes a pasta dish on its concise menu, and it's always worth trying (and pairing with an interesting wine, of course). At the time of this map's most recent update, the menu featured cavatelli with braised duck, squash, sunchoke, and robiola.

If you've been to Giulia, you already know that the pasta at its new sister restaurant, Benedetto, will be outstanding. The tricky part: How do you get your fill of Benedetto's perfect pasta (and sfizi and antipasti and entrees) while saving room for a beautiful dessert from Cafe ArtScience alum Renae Connolly? We can't help you on that front, but as for pasta options, you can't go wrong. A visit in winter 2016 included outstanding dishes such as a Glenn flour linguine with bay scallops, melted leeks, and foraged mushrooms; braised duck leg tortelloni with broccoli rabe, dried cherries, and thin strips of parmigiano; and tagliatelle alla bolognese with beef short rib, pancetta, and chicken livers (pictured).

The tagliatelle remains on the fall 2017 menu alongside newer dishes such as pappardelle with smoked rabbit sugo, sweet peas, tomato, and prosciutto; linguine with clams, tomato, garlic, parsley, and olive oil; and ricotta gnocchi with sweet corn crema, shiitake, and roasted peppers.

Pammy's co-owner and chef Chris Willis takes pasta so seriously that he's milling the flour in-house. It's worth the effort. The new restaurant's opening menu features four entree-sized pasta dishes; don't miss the lumache (snail shell-shaped pasta, almost as if fat rigatoni were bent into an elbow shape). It's served in a bolognese sauce enhanced with gochujang, a spicy Korean pepper paste — perhaps an odd combination to find on the menu of restaurant that leans Italian, but it really works. Each bite ends with a little bit of a kick.

Sulmona, the younger sibling of Amelia's Trattoria nearby, always has a selection of pastas available on its menu of Italian street food, pizzette, and more. There are a couple mainstays on the menu — such as the amatriciana, made with rigatoni rather than the traditional bucatini — as well as options that change up a bit with the seasons. Other current pasta dishes include cavatelli with wild boar ragu; linguine with clams; and more.

If you were a fan of Mary Dumont's work at Harvest, rush over to her new spot, Cultivar, located at the Ames Hotel (but operated independently of the hotel) where every single dish is gorgeous — and tastes fantastic as well. As for pasta, the current menu features four options, all available as half or full portions. (Splitting your food with someone? They'll serve it divided; this photo shows half of a half portion of a pasta dish.) Try the squid ink messinesi with sea beans, Calabrian chili, bronze fennel, confit tomato, mahogany clams, squid, and lobster. Like Benedetto, Cultivar also has a strong dessert program; save some room for executive pastry chef Robert Gonzalez' beautiful creations.

Take a deep breath and step inside. It's crowded, it's crazy, but it's full of delicious Italian foods to eat there or to take home and cook. One of the most anticipated openings of 2016, Eataly has grandly debuted inside the Prudential Center, and there are plenty of pasta options. One of the full-service restaurants, La Pizza & La Pasta, serves a wide range of pasta, both dried (imported from Gragnano, Napoli) and made fresh in-house. Another Eataly restaurant, Il Pesce, a collaboration with Boston's Barbara Lynch, also offers a few pasta dishes that highlight locally sourced seafood. The spaghetti alla chitarra (pictured) with Boston mackerel, pine nuts, and raisins is no longer on the menu, but try the spaghetti and bottarga with chili flakes and garlic or the garganelli verde with blue crab, leeks, and breadcrumbs instead.

This Coolidge Corner newcomer — a sequel to Milton's Steel & Rye — features wood-fired everything (including pizza) in the longtime Lineage space. There are lots of delights on the menu, but the biggest star is perhaps the pasta, particularly the squid ink campanelle with a zippy lobster arrabiata, garnished with green onion and crispy garlic. The team also gets a little more out of the box with dishes like the cocoa fusilli with duck ragu, breadcrumbs, caciocavallo (a provolone-like cheese), and egg yolk.

Douglass Williams' new South End restaurant, Mida, describes itself as "rooted in, but not limited to, Italian culinary traditions." As such, the pasta is one of the stars of the show (but not the only one — try the duck). The menu changes constantly, but a past winner was a pork shoulder orecchiette, topped with crumbled parmesan. Sure, the tender pork was great, but the pasta itself was perfection — thick, al dente, hand-shaped. If you're lucky, a server will swoop in with some buttered toast so that you can sop up the remains of the sauce after you've inhaled a pasta dish. Important: Mondays are all-you-can-eat pasta night.