The number of restaurants nationwide that offer authentic, handmade Italian pasta has surged in recent years, and West Chester’s Andiario offers some of the best, writes Elizabeth Dunn for The Wall Street Journal.

The chef, Anthony Andiario, has spent two decades studying the craft of pasta-making. At his new restaurant, he personally forms each piece and shares the designs with his more than 62,000 Instagram followers.

“I realistically should be hiring someone to do it,” said Andiario. “But I love it. It’s an obsession I’ve learned to live with.”

Among his creations are caombas, a Sardinian pasta shaped like a dove, and nicchi, a Tuscany design that resembles a pyramid and is traditionally filled with breadcrumbs and Pecorino.

The chef makes all of the pasta daily at his cozy, 34-seat restaurant at 106 West Gay Street. And now, thanks to his amazing creations and delicious meals, the new eatery co-owned by Andiario and his partner Maria van Schaijik has quickly become one of the most sought-after reservations in the region.

Read more about some of the best past in the nation in The Wall Street Journal here.