Best of Boston

Our nonnas could argue for hours about what defines the perfect pasta. One thing they would all agree on, though, is the distinctive precision and vision at work in Karen Akunowicz’s kitchen, from the just-so suppleness of her raviolo carbonara to the tortelli, cooked a tiny bit al dente in a buttery green bath of wild nettles, English peas, and garlic. On your way out, scoop up fresh-made styles sold by the bagged pound for your own cooking adventures — and get excited for the in-house pasta shop planned for Bar Volpe, Akunowicz’s upcoming second Southie restaurant.