Fuzi Pasta co. — Restaurant in New York

TLDR: Fuzi Pasta is a straight up neighborhood pasta spot. The prices are fair, the staff is super welcoming and the flavors are awesome. Have hope folks, there are still good local eats out there. The 11375 Mushrooms are worth a try. For pastas, the Fuzi (of course) and the Lemon Parpardelle. Tiramisu and the gelato are great.

Fuzi was on my list for a bit and reading through their story online convinced me to give it a shot. It's a small neighborhood restaurant tucked away in Fresh meadows. It's very cozy inside.

The prices are very fair. Fair is a rarity in this day/age where a normal pasta will run you easily $25 to $30 in the city or the boroughs.

Apps.

Complimentary focaccia and sauce. I don't remember the last time I even got something like this. It's a great way to start. We opted for the zucchini flower special, the 11375 mushrooms (because I need to know with a name like that) and the garlic focaccia.

The zucchini flowers were one of the best versions I've ever had of this. The batter was light but the cheese was stringy without it spilling all over the place like it usually does. The sauce was tasty, a hazelnut crumble for texture and the shredded zucchini noodles were a nice way to brighten up the dish. I'd have eaten all three by myself if I could have. The mushrooms are basically sauteed shrooms next to crostinis with whipped ricotta and burnt honey. Sweet, savory, salty, crunchy - all very good. The focaccia alone was good, throw a ton of garlic on it - it's great.

Entrees.

Fuzi Oro. You can't not order the dish that the restaurant is named after. An interesting pasta shape, think folded maltagliati or basically a fat parpardelle folded. The sauce is a slow cook of braised beef, lamb and sausage. Similar to a goulash or a beef bourguignon (not as rich and wine heavy) over pasta. Really unique, very tasty. It's your thought of mixing a pot roast with pasta but actually coming to fruition.

Lemon Parpardelle. While it is a cream pasta, you have a nice balance of acid from the citrus and some freshness from the basil cream. The shrimp was plump, springy and the pasta was cooked al dente. I don't even like cream pastas typically but this was very tasty. Probably my favorite.

Rigatoni Arrabiatta + Meatballs. A simple pasta ordered from the Simple Pasta section. Solid, al dente rigatoni with spicy/zesty tomato sauce. The meatballs were nice and tender, ping pong sized and they come with 6 which is always a plus.

Desserts.

Honey Panna Cotta. Not too thick - actually one of the less dense ones but in a good way. Fresh berries on top and a quirky touch of PopRox. Awesome.

Tiramisu. Great presentation with the chocolate dipped lady fingers and the dessert itself served in a cup. Perfectly creamy, sweet, rich and flavorful without being too heavy. One of the better tiramisus I've had.

Homemade gelato. Stracciatella and black cherry. Creamy, sweet, cold, a lovely pizzelle in the middle. Nothing bad to sea.

Had a wonderful time chatting with the chef, Franco. The team here was super friendly and I wish these guys lots of luck. It is very hard to find a good neighborhood spot like this. They seem to almost be out of existence but Fuzi made me a believer again. If this has been on your radar for awhile, give it a try. I will absolutely be...

⭐⭐⭐⭐⭐ A Hidden Gem – Fuzi Pasta is a Must-Try!

If you haven’t been to Fuzi Pasta yet, you are seriously missing out on one of the most authentic, heartfelt dining experiences in town. From the moment you walk in, you can feel that this place is different — it's not just another pasta spot. It's a place built on passion, care, and true culinary craftsmanship. And for that, all the credit goes to the owner.

The quality of the food is absolutely unmatched. Every dish is made from scratch, perfectly seasoned, and plated with pride. The pasta is fresh, tender, and cooked to perfection — and the sauces? Rich, layered, and deeply satisfying. You can taste the love and thought that goes into every bite.

But beyond the food, what really makes Fuzi Pasta stand out is the vision and heart of the owner. It’s rare these days to find a place where the owner is not only present, but deeply involved — greeting customers, checking in at tables, and making sure every guest feels welcomed like family. You can tell this is more than just a business; it's a labor of love.

Whether it’s your first visit or your tenth, the level of consistency and hospitality is second to none. The owner has created something truly special here — a place where food, community, and warmth come together in the most genuine way.

Bravo to the owner of Fuzi Pasta — your dedication, taste, and care do not go unnoticed. This place...

I've had difficulty finding good pasta in the area and was hoping this would be my ticket, but ultimately it was not.

Let me start by saying I ordered takeout and the meal smelled incredible. Which made it all the more disappointing when it didn't taste incredible.

-Little gem caesar salad: I know it's a little gem salad but I felt like it could have come a bit more mixed as a takeout option. The croutons are just four large croutons, which as a takeout option doesn't really seem to make sense. And as someone who eats a far amount of caesar salad, this was one of the thinnest caesar dressings I've had and definitely prefer it to have a bit more substance. Ricotta cavatelli: This leaked everywhere out of the packaging so I'm not sure if it would have been more flavorful with actual sauce but by the time we ate it, it was pretty dry. The cavatelli was nothing special but without sauce, the broccoli rabe was just so bitter. I also can't imagine this dish without the optional $4.99 sausage, which should just be included not as an upcharge. Chicken vodka sauce rigatoni: This was fine. The sauce didn't really blow me away. The pieces of chicken were a bit bigger than I would expect for a pasta dish like this. and the pasta itself was...