Weather 
Anything is pastable.
When Forma Pasta Factory first opened its doors in Greenpoint, Brooklyn, in 2019, they never dreamed they’d become America’s top eatery for Italian delivery this year, according to a recent DoorDash report.
In fact, they originally planned to forego delivery service altogether.
So when the third-party app announced America’s Favorite Delivery Spots of 2025 on Wednesday, based on customer ratings, Forma’s owner, Amit Rabinovich, was “pleasantly surprised.”
“We’ve only been around for seven years, and almost half that time was under pandemic,” Rabinovich told The Post, calling the turn of events a “funny thing.”
With an open-kitchen layout where they make fresh pasta daily, the goal was to have customers try the pasta inside the restaurant to get a full experience, where they could see their food being made and eat it fresh off their warmed ceramic plates.
“Delivery was not a thing we wanted to do,” Rabinovich, 42, admitted. “We got our arm twisted — our first-year anniversary coincided pretty much with the shutdown.”
The Forma team went into “survival mode,” testing dishes over and over to develop the best product they could, even — and especially — via courier for homebound New Yorkers.
“Obviously, it’s never the same, but we were adamant about still trying to give a great experience to the customer,” Rabinovich said. “We are very quality-control driven, whether it comes to our in-house customers or delivery.”
Working with homemade pasta is a delicious but delicate endeavor. At Froma, chefs are careful to prepare orders as close to delivery time as possible — and they only deliver within a two- to three-mile radius from each restaurant location to ensure it’s piping hot and not a bit overcooked on arrival.
“We have a team that works really hard to push consistency and quality,” Rabinovich said.
But to Rabinovich, nothing means more than the fact that the honor comes from their hungry supporters.
“DoorDash is customers,” he gushed. “It’s nice to know that all the hard work is at least being appreciated by the people.
“We’re not a big name or anything like that, so we were really, really happy.”
Does delivery actually deliver?
Though it’s technically out of their delivery zone, Forma Pasta Factory did the truly heroic thing by dropping off six hearty handmade pastas straight from their Brooklyn kitchen to The Post’s Midtown office for the team to conduct a taste test of the restaurant’s beloved takeout.
The spread — which had Post reporters and editors leaping out of their chairs to grab a forkful — looked like a carb-lover’s fever dream: silky fettuccine funghi swimming in rosemary-thyme cream sauce; classic rigatoni vodka adorned with smoked calabrian chili, sun-dried tomatoes and Parmigiano-Reggiano; hearty pappardelle bolognese made with flavorful ground beef ragu and San Marzano tomatoes; zesty mafaldine scampi with lemon-butter shrimp; spaghetti pomodoro that we received with meatballs in tow; and a cozy bowl of pipette ragu with Italian sausage and herb cream.
They even tossed in sides — cauliflower, seasonal greens, a gem salad, a kale Caesar — plus focaccia and biscotti to finish the job of ruining everyone’s willpower.
It might’ve all looked and smelled delicious — but did these takeout offerings live up to the hype?
Takeout pasta can be hit or miss since it can often arrive at someone’s doorstep either in a skimpy takeout container or as a soggy mess if it’s in sauce longer than it should have during the commute.
In between bites, The Post team collectively agreed that all the delivered pastas arrived perfectly al dente, despite some of the noodles clinging to each other in their respective takeout containers — something we were able to overlook, considering the 40-minute trek the dishes endured.
The team declared the fettuccine funghi a knockout — a rich, creamy dish with a whisper of smoky mushroom magic that left us wondering what fungi sorcery they’re using.
Another standout was the pappardelle bolognese, which arrived loaded with a rich, beefy ragù — not like a sad Hamburger Helper imitation some spots try to pass off — plus bright San Marzano tomatoes. The sauce was creamy, extremely flavorful and genuinely satisfying.
As for the vodka pasta, our editors were beyond impressed: every paccheri noodle had the perfect bite — a miracle in the world of takeout, where short pasta often gets cooked into oblivion — and each piece was luxuriously coated in rich, pink sauce.
The spaghetti pomodoro with meatballs tasted exactly how a hungry New Yorker would want it to taste: sweet from the tomatoes, savory from the meatballs.
Our assessment: New Yorkers are right. Forma’s takeout is just as delicious as their dine-in offerings.
And since scoring a table at one of its cramped but cozy Brooklyn locations can be a challenge, those lucky — and local — enough to snag takeout from the red-sauce joint should count their blessings.
