Yes, it’s true we live in a city that worships the year-round bikini-ready body, but, yes, it’s also true we idolize carbs like it’s no one else’s business. Whoever made up the nonexistent rule that pasta and the beach don’t go together clearly hasn’t tasted the gastronomic sensation that is the unleavened dough hailing from Italy, executed to perfection at these Miami outposts. These four pasta dishes are tossed with just the right amount of creativity and dedication to freshness, combining ingredients that elevate the texture and flavor of our favorite noodles.

Osteria Morini—Rotolo Bolognese Bianco

To honor National Pasta Day on Oct. 17, Osteria Morini is taking it a step further and turning the special occasion into a whole week—and we’re definitely not complaining. For a limited time only, feast on Osteria Morini’s special Rotolo pasta, twirled into a massive sphere and coated with a cream-based Bolognese sauce, parmigiano fonduta and crispy kale garnishings. If this pasta is topped with a green substance, it must be healthy, right?

dōma—Ravioli ‘Alla Caprese’

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All of the pasta creations at dōma are masterpieces in their own right, but the Ravioli ‘Alla Caprese’ captures our attention for its innovation. The stuffing-filled, pillowy cases of dough are enhanced by the sweetness of the yellow tomatoes, baked with ricotta cheese, smoked provolone, basil, basil cream and cured cherry tomato, which adds a slightly rustic texture. It’s both refreshing and hearty, combining two Italian staple dishes.

Cecconi’s—Lobster Spaghetti

When dining at Cecconi’s in Soho House, you already know it’s going to be a lavish affair. Up the ante with the $59 Lobster Spaghetti, handmade and simply prepared with chili, tomato and basil, channeling the fine cuisine of northern Italy.

Lido Restaurant at The Surf Club—Vesuvio al Pomodorino

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Bigger doesn’t always mean better, in fact, sometimes getting down to basics is when the true magic happens—as is the case with Lido Restaurant’s Vesuvio al Pomodorino. Prepared with just tomato and basil, the eliche pasta shape absorbs the pomodoro sauce like the two were destined for each other. Pair with a light wine and you’re good to go.