SOLA PASTA BAR Four years ago, Massimo Sola saw a chef tossing pasta and sauce in a wok, and immediately he understood how effective the Chinese cooking utensil could be for the task. So now, at his pasta restaurant in SoHo, he’s using woks. There are five of them set into electric burners in the square kitchen that occupies most of the space, where chefs prepare pasta dishes in full view. “The chefs do the cooking and serving,” said Mr. Sola, who received a Michelin star in Varese, Italy. “They can explain and interact with the customers.” Mr. Sola’s menu features eight pastas, mostly familiar ones like penne all’arrabbiata, linguine with clams, fettuccine Bolognese and tagliatelle with porcini. A few salads, antipasti and desserts are also served. There are 16 seats at the kitchen counter, another 10 at a communal table to one side and 44 at banquette tables along one wall. (Opens Wednesday): 330 West Broadway (Grand Street), 646-692-4131, chefsola.com.