Endless Pastabilities — Restaurant in Nevada

I happened to walk by while picking up a take out order from next door, and the first thing that popped out to me was the sign that said, "Feed me pasta and tell me I'm pretty." 😄 Well, with a tagline like that, of course I had to stop and look at their menu, where I realized these were the folks who served pasta in a garlic bread cone from a food truck I had seen on Instagram at some point. And now they have a store front.

Plus, carbs INSIDE MORE CARBS??

I still had some time before my other take out order was ready to be picked up, so I stepped inside to take a peek. Clean, sleek decor with a sort of modern diner vibe, I grabbed a seat at the counter where I could leisurely watch the cooks and owner prepare the food, read the menu and see what folks were eating.

It's not an extensive menu, which I liked. No feeling of being overwhelmed with choices, just nice, solid standards like chicken alfredo, spaghetti with meatballs, penne ala vodka with shrimp, lasagna, and options for sides, desserts, and of course the garlic bread cone instead of a bowl for the pasta.

The cooks were methodical in preparing each order, carefully pouring sauces into pans, moving back and forth around each other to take dishes in and out of the oven to toast bread, melt cheese, and generously dusting each dish with parmesan cheese, or drizzling balsamic vinegar over their signature focaccia bread.

I knew I had another take out order to pick up, but I'm also a night owl and knew I'd have to reckon with a "middle of the night" meal before morning, so I figured I might as well grab something extra now, and I can always reheat this or my other order later.

I ordered the chef special of the week, (the special changes from week to week), a baked manicotti and added a side of meatballs, and also added an order of lasagna. The lady at the register taking orders was friendly, patient while I figured out what I wanted, and informative in the best way. For example, she said they made everything in-house, with the exception of the pasta, but the bread and sauces? All made by them. And the focaccia bread? A special recipe developed by the owner/head chef during his days working in high-end Italian restaurant, which, as a special for their opening week, they're offering to customers while they waited for their orders for free.

I've had focaccia bread before, and though it's meant to be airy, it often ends up being a blend of half airy/half dense, and part crispy, part soft. The focaccia here? Toasted in the oven before being sprinkled with parmesan and balsamic deliciousness, it was evenly crispy all over, and the bread inside was truly light and airy throughout, so much so that it was like biting into a crunchy cloud, with a sweet, tangy-savory flavor that enhanced the bread, but didn't overwhelm.

The pasta, I tasted after I brought it home, and I wasn't disappointed. I was told their portion sizes are generous, and they did not lie. I thought two orders would last into maybe leftovers to heat up for lunch the next day, but after tucking in, I realized that ONE order was easily equivalent to TWO meals. And the pasta/sauce/cheese ratios were just right, where each component complement the others without overwhelming. You could taste the frames of the ingredients, and the care that went into making each dish.

Definitely adding this to my rotation of places to eat, and DEFINITELY going back to try their New York cheesecake. As a New York transplant to Vegas, clearly I have to see if their cheesecake deserves to be called "New York cheesecake" - but so far, nothing but high marks for this addition to the Vegas...

I finally made it to Endless Pastabilities the other night—I walked in at 7:20 PM—and as soon as I stepped into the tiny dining room (just a dozen unadorned tables bathed in harsh fluorescent lights, no tablecloths, no curtains, nothing to make you think Italia beyond the menu scrawled on a lone chalkboard), it buzzed with energy. The black truck with its neon “Feed Me Pasta and Tell Me I’m Pretty” tagline you may’ve spotted around town has parked itself indoors, and its two owners—who look every bit like they’ve been pulling 18-hour shifts—greeted me like old friends. Before my pasta even arrived, they set down a slice of house-made focaccia so pillowy and fragrant I’d return just for that alone.

I opted for the Spaghetti Marinara Meatball, hoping for a rich, herb-kissed sauce. What landed in front of me was a plate of glistening noodles drenched in a thin tomato puree that tasted surprisingly tame—no garlic punch, no fresh basil, nothing to cut through the acidity. The meatballs were tender but shy on seasoning, more breadcrumb than beef, and the whole dish reminded me of a Fazoli’s plate from college. At twenty-five dollars a bowl, I craved boldness that never quite showed up.

On the bright side, their signature garlic “bread cone” is a showstopper: a buttery shell you can scoop pasta straight into (or—genius—dip in extra sauce). The garlic flavor was deep and mellow, just as fantastic as the complimentary focaccia. Both breads showcased real care and flavor.

I ordered mine to-go, and the team packed everything with care: the cone retained its soft, pillowy shell in the bag, the focaccia stayed warm in a lidded bowl, and the sauce arrived snug in a reusable container. Even reheated, the breads held up marvelously—though the pasta, still underseasoned, needed an extra drizzle of olive oil and a shake of chili flakes.

Would I give them a second shot? Probably—if only to see how their other pastas fare. With a lineup that includes penne alla vodka with shrimp and fettuccine Alfredo with grilled chicken, plus that imaginative cone concept borrowed from the truck, there’s potential waiting under the surface. Just be ready to ask for extra cheese, extra herbs, or a side of chili flakes to wake up the sauce—and definitely double down on those breads while you’re at it.

Feed me pasta and tell me I’m pretty—at Endless Pastabilities, at least your carbs...

Food took very long to come out, some of the food was kind of cold. No steam in sight. It was a buddy’s birthday and he ordered the spaghetti and meatballs. It looked watery and he had maybe 3 bites before he stopped eating. He also said his drink was not very good and was like 16 dollars. I ordered an Alfredo BLT. On paper sounded really good but the final product looked like something you would find at a corporate office free lunch or something. Alfredo sauce was luke warm. Overall they really need to focus on what’s coming out of the kitchen and having staff actually address people not eating their food instead of not even asking. Having my ear drums blown a bit from the mic checks right before an awkward “during dinner”karaoke performance was kind of entertaining whole karaoke thing was mostly kind of awkward, I see what they are going for but they need to spice that place up some how cuz it’s kinda weird right now, Staff was very friendly. Overall everyone super nice but damn, yall need some serious work. Might come back in the future if there are some improvements, it’s a new restaurant and I understand how hard that can be to get going but they would do well to take note of this and try to improve. If you are an Italian pasta place and your spaghetti and meatballs sucks then you need to really take a closer look at the final product coming out of...