Squeezed inside ChefStable’s mini restaurant row in the West End, this pasta joint from Lardo’s Rick Gencarelli falls into a category of its own. Lunchers line up for rotating pastas, from curvaceous strozzapreti to tubular rigatoni, salads, antipasti, and charmingly lowbrow cocktails. A recent dish of tiny agnolotti pillows, stuffed with ricotta and rich lamb sausage, speckled with mint, preserved lemon, and neon orange Sungold tomatoes, tasted like it had been cooked all day, but was delivered in minutes. High-quality ingredients, fast-food expedience, and unbeatable prices make Grassa worth knowing.