Adam Berger's Tabla garnered many votes for its pasta dishes, though consensus was split between two familiar menu offerings: the tajarin with truffle butter and a chard-and-ricotta ravioli with poppy seed butter. Says a reader of the latter: "For my money, it's hard to beat Tabla's chard/ricotta ravioli with a poached farm egg. So simple, and so perfect." Another declares, "Tajarin pasta with truffle butter at Tabla will be served at my last meal."

Of all chef Gabe Gabreski's house-made pastas at Sellwood's a Cena Ristorante, none stir up a fervor like his agnolotti, featuring corn and mascarpone raviolini paired with butter-poached Maine lobster. More than one reader dubs it "to die for." [Photo]

Many general votes came in for the still-newish Ava Gene's, which one reader says "has certainly opened my palette up to just how toothsome and varying pasta can be." Vague consensus gives the win to Ava's orecchiette with sausage or sagna ricca with lamb ragu. As one commenter says, "I could eat the Sagna Riccia at Ava Gene's daily."

The Pearl's 13-year-old Piazza Italia pairs a lively soccer bar with rustic pastas like bucatini all'Amatriciana and linguine alle vongole. Reader votes arrived for the spot's simple pasta marinara, and the dish affectionally named "Gino's fave" for Piazza's late owner Gino Schettini. It features linguine with egg, prosciutto, onion, parmesan, and black pepper. [Photo]

Gabe Rucker's probably best known for his meaty experiments, but his pasta dishes earned props from more than one commenter. One reader pens a straight-up mash note to a few recent Le Pigeon dishes: "My favorite pasta dishes from Chef Rucker in 2013 are 1) the spaghettini with smoked mackerel and clam butter, 2) the gnocchi made of chicken, and 3) sweetbreads with boar neck ragu, pappardelle and fennel (although the pasta was not the main component of this particular dish)."

The diminutive Northwest-meets-Italian spot DOC constantly switches up its pasta offerings (currently, the menu features a risotto and a cavatelli with pork sugo). But one reader craves DOC's nettle, truffle, and mushroom lasagna, served with a duck egg on top.

According to one reader, chef Simone Savaiano's Mucca Osteria makes the town's top pasta: "House-made and always the epitome of al dente." The selection varies, but another commenter suggests the rabbit papardelle whenever it's available.[Photo]

Tasty N Sons is obviously better known for its breakfast-ish items (shakshuka, hash, frittatas), but at least one reader prefers the restaurant's fettucine with ragu and mascarpone, available on the dinner menu as a "small plate." The same reader adds: "They also know how to make a proper carbonara."

Chef Jesse Skiles' supperclub-within-a-restaurant recently expanded its menu to feature separate sections for snacks, mains, and grains, and one commenter sings the praises of its bucatini primavera, served with nettles, clams, and preserved lemon.

Casual restaurant Justa Pasta offers at least a half-dozen housemade daily pastas (including three stuffed raviolis), which diners can mix-and-match with their choice of sauce. Writes one reader, "Justa Pasta is always reliable and simple — the way Italian pasta dishes should be."