Noodles in broth with toppings are an international delight, and each region has their own variations on this global classic. Japanese ramen stands out for its thicker consistency and distinct flavor profile; Vietnamese pho uses rice noodles and meats and often features fresh fragrant herbs and chilli flakes; instant versions are also available, though home cooking with boiling and the addition of the concentrated soup base would likely produce better results.

Ramen has become increasingly popular, giving rise to specialty restaurants that specialize in it, from food carts to brick and mortar eateries. Some even combine Italian and Japanese cuisine into one dining experience - pastaRAMEN in Montclair is an example of this trend, conceptualized by James Beard Rising Star Chef semifinalist Robbie Felice of Viaggio Ristorante and Osteria Crescendo in Wayne as well as Luck Sarabhayavanija of Montclair Hospitality Group who curate unique restaurant brands and experiences.

PastaRAMEN is a full-service sit-down eatery offering reservations and an a la carte menu, serving Wafu-Italian cuisine -- an amalgamation of Japanese and Italian flavors, ingredients, and techniques.

On their a la carte menu are items such as cacio e pepe gyoza - hand-folded dumplings made with mochi and parmigiano reggiano; kurobuta sausage ragu with cavatelli; and an impressive pastaRAMEN dish called Udon alla Carbonara Tsukemen that features tsukemen noodles with guanciale, mozzarella, togarashi peppers and an egg yolk yolk filling! Additionally, there is an impressive craft beer and wine list to complement these tasty offerings.