1889 Enoteca | Brisbane's best pasta | The Weekend Edition
Pilloni | Brisbane's best pasta | The Weekend Edition
Ramona Trattoria | Brisbane's best pasta | The Weekend Edition
Settimo | Brisbane's best pasta | The Weekend Edition
West Side Pasta | Brisbane's best pasta | The Weekend Edition
Ripiena | Brisbane's best pasta | The Weekend Edition
Mosconi | Brisbane's best pasta | The Weekend Edition
Julius Pizzeria | Brisbane's best pasta | The Weekend Edition
Gemelli Italian | Brisbane's best pasta | The Weekend Edition
Scugnizzi | Brisbane's best pasta | The Weekend Edition
Allonda | Brisbane's best pasta | The Weekend Edition
Si Baby | Brisbane's best pasta | The Weekend Edition

The round-up: where to sample Brisbane’s best pasta

We owe a huge amount of thanks to Italy. Without their historic culinary influence we wouldn’t have pasta, and if we didn’t have pasta, we’d have a massive gap in our diet. Brisbane is home to a plethora of Italian-inspired eateries that vie for the title of Brisbane’s Best. We couldn’t possibly crown a winner, but we can clue you in to some of the best. Here are some of our picks for Brisbane’s best pasta spots.

1889 Enoteca, Woolloongabba: The go-to spot for authentic Roman fare for the past 15 years, 1889 Enoteca is an institution. Known for serving up hand-made pasta and an unbeatable selection of flavoursome wines, this Woolloongabba wonder has kept true to the classics since day dot. Our recommendation? The braised pork and beef pappardelle, spaghetti and guanciale carbonara or pork and fennel sausage gnocchi can’t be beat.

OTTO Ristorante, South Bank: The Fink Group’s high-end riverside eatery boasts a stellar ambience and views to accompany. Don’t let the twinkling lights of The City across the water distract you from the menu – it offers up a host of must-try dishes such as the signature long thin pasta with champagne lobster, garlic, chilli, white wine, lemon butter and bottarga, the long tube pasta with Moreton Bay bug, squid, blue swimmer crab and confit tomato.

Beccofino, Teneriffe: This perennially popular restaurant has featured on a bunch of best-of lists, so one more couldn’t hurt. Beccofino is renowned for its terrific Italian fare, and the pasta is no exception. Slurp up some linguine al granchio (long thin pasta with crab meat, cherry tomatoes, chilli, garlic and bisque), pappardelle al ragu d’Anatra (duck and tomato ragu) orconchiglioni con salsiccia (large shell-shaped pasta with a creamy sausage and porcini mushroom ragu) and you’ll see why Beccofino scores top marks.

Rosmarino, Fortitude Valley: The menu at this Fortitude Valley stand-out pays tribute to many of Italy’s culinary traditions – especially its legacy of hand-made pasta. Head chef Dario Manca’s signature is the culurgiones (three sardinian ravioli coated in chestnut puree, truffle-infused burnt butter, truffle pecorino, fried sage and oxalis), but we’re also partial to the gnocchi mussels arrabbiata (hand-rolled gnocchi, Spring Bay mussels, arrabbiata tomato sauce, chilli oil, red onion and basil leaves).

Pilloni, West End: The La Lupa crew impressed with its Sardinian-inspired sibling, Pilloni. Showcasing a selection of pasta styles not typically spied in Brisbane, Pilloni’s menu is a must-try. The menu changes frequently, but you’ll likely spy Sardinian staples like culurgiones filled with potato and mint, tomato, pecorino and basil, malloreddus with goat shoulder regu and pecorino sardo, and fregola with scampi crudo, charred green apple and saffron.

Ripiena, Fortitude Valley:  Ripiena is a hole-in-the-wall pasta joint looking to prove that the perfect pasta is best made (and served) in an uncomplicated manner, letting exceptional ingredients speak for themselves. At any point diners will be able to sample a selection of freshly made long pasta, filled pasta and sides, including the likes of tagliatelle doused with either butter and parmigiano-reggiano or with a rich bolognese ragu, tortellini stuffed with pork loin, prosciutto crudo di Parma and mortadella, and agnolotti del plin filled with slow-cooked beef cheek.

Settimo, Brisbane City: If there’s anyone that can curate an on-point pasta experience, it’s superstar chef Guy Grossi. His Brisbane restaurant Settimo is a love letter to the Amalfi Coast, which means its menu is filled with light and zesty options, including the likes of pasta al limone, the seafood-loaded scialatielli all’Amalfitana, and the cappelletti (ring-shaped pasta stuffed with snapper).

Ramona Trattoria, Coorparoo: This suburban restaurant is, perhaps, one of the busiest eateries in Brisbane. It’s all thanks to head chef Ashley Kent’s adherence to the deep-rooted culinary traditions of Italian pasta making, which means it’s kneaded, shaped and cut by hand. We often daydream about Ramona’s pappardelle al chinghiale (wild boar ragù with parmigiano reggiano), butternut pumpkin risotto with mascarpone, brown butter, hazelnut and herbs, and the scialatielli all’Amalfitana (local prawns, vongole, mussels, cuttlefish, caviar and tomato).

West Side Pasta, West End: This joint is here for a good time, not a long one. The team behind West Side love shaking things up – every six months or so the crew changes cuisine. First it was pizza, then it was burgers and now it’s all about pasta. The menu is changing constantly, but you can always expect a mix of classic, contemporary and experimental options. When we visited, we were blown away by the pappardelle with golden tomato, lup chong and kimchi, ricotta-filled agnolotti with greens, sage, lemon and mint, and the lobster lasagna bathing in scampi bisque.

Bianca, Fortitude Valley: The Anyday group’s eye-catching Ada Lane trattoria isn’t all about looks – its menu boasts a load of substance, especially its house-made pasta selection. Though couched in a sense of simplicity and classicism, Bianca revels in delivering bold and punchy flavours. Just dip a fork into a bowl of Bianca’s paccheri al pomodoro with stracciatella, caserecce ragu bianco with parmigiano reggiano, and the mushroom risotto with mascarpone and lemon zest and you’ll see what we mean.

Sasso Italiano, Woolloongabba: This swish and sassy restaurant does everything well, but it’s pasta is worth an up-close look all on its own. Tagliolini al nero (prawns alla fra diavolo, nduja, cherry tomato and parsley bottarga), spaghetti crab nerano (local crab meat, zucchini, garlic, basil, butter, lemon and bread crumb), and the yolk, truffle and ricotta-filled raviolone with porcini butter and oyster mushrooms are all exquisite options.

Bar Alto, New Farm: You wouldn’t expect to find an upscale Italian restaurnt inside the grungy surrounds of Brisbane Powerhouse, but Bar Alto has long been turning out plates of perfect pappardelle with goat ragu, tajarin with spanner crab and zucchini flower, and francobolli with roasted spiced duck, asparagus, brodo and pecorino. Want to dine at one of the best? Bar Alto is up there.

Il Posto, Paddington: This family-owned restaurant blends traditional Italian fare with a contemporary lean, and its home-style pasta is hailed as some of Brisbane’s best. If linguine marinara or twice-cooked duck and porcini mushroom ragu sounds good to you, then add Il Posto to your list.

Mosconi, Fortitude Valley: Tucked away at the quieter end of James Street, Mosconi is all about offering its patrons an honest food experience. Plates of hearty reginette lamb shank ragu with broad bean gremolata and baked ricotta, risotto with Mooloolaba prawn, peas, preserved lemon, fennel and mascarpone, and the pappardelle al nero with Moreton Bay bug, tomato, crustacean sauce and nduja crumb are our picks of the menu.

Pasta Club, West End: This eatery on West End’s fringe is a great casually informal option you can visit every week. The vibes are always on point and so is the pasta. The menu is simple but filled with satisfying options, from the pici cacio e pepe and linguine with anchovy, garlic and breadcrumbs, to the creste rigate with broccoli and pork-and-fennel sausage.

Tartufo, Fortitude Valley: Pasta is only as good as the ingredients you pair it with, and Tartufo aims to source only the best seasonal goods from local suppliers. The menu takes inspiration from Naples and its surrounding regions of Tuscany, Umbria and Abruzzo. We’re giddy at the thought of house-made linguini with scampi, squid ink risotto, and tube pasta served with Italian pork sausage, fried eggplant and smoked mozzarella.

Julius Pizzeria, South Brisbane: Although the name of this South Brisbane destination indicates pizza is a specialty, don’t sniff at the pasta selection – it’s on par with any slice. Good luck picking between the likes of duck and tomato pappardelle ragu, squid-ink spaghetti with tiger prawns and maccherino with braised beef shoulder.

Allonda, Newstead: Though broadly European inspired, Allonda’s menu boasts a pasta selection that will elicit an impressed nod from most carb connoisseurs. The star is the risotto all’onda with roasted pumpkin, stracciatella and za’tar, but the sweetcorn ravioli with tomato butter and the squid-ink spaghetti with Queensland prawns, chilli and garlic butter and salmon caviar are also smashing selections.

Elementi, Paddington: While we’d easily rank Elementi’s pizzas among the upper stratosphere of Brisbane’s best, we also want to give love to its pasta menu, which is similarly stellar. The lasagna verde (boasting spinach infused pasta sheets, pork sausage and béchamel), fusilli with basil pesto, semi-dried tomatoes, pancetta and salted ricotta, and humble rigatoni bolognese with slow-cooked beef and tomato ragu can go toe-to-toe with the best.

Rustichella, Nundah: A suburban gem on the rise, Rustichella is a pasta bar that goes to extra lengths to ensure it’s homemade strands and parcels are as best as they can be. Organic free range eggs form the base of the dough, which is sculpted into the likes of tagliatelle (served with a rich bolognese beef ragu), ricotta and parsley tortelloni (with butter and sage), spaghetti (with gorgonzola and walnuts) and potato gnocchi (with garden veggies).

Popolo, South Bank: Situated on the banks of the Brisbane River, Popolo is the perfect location for a feasting frenzy, especially when pasta is involved. How does the likes of spicy ndjua and tiger prawn rigatoni, braised wagyu Bolognese and gnocchi with crushed hazelnuts and mushrooms sound? Pretty damn good, if you ask us.

Scugnizzi, Brisbane City: The owners behind Scugnizzi saw a gap in the inner-city market for exceptional Italian eats that are affordable and delivered fast. Although its primary product is pizza by the slice, you can also get house-made pasta made to order, including gnocchi with slow-cooked duck ragu and porcini cream, traditional carbonara, and tagliatelle with prawns, cherry tomatoes and lemon zest.

Gemelli Italian, Fortitude Valley: This James Street locale is a great place to be seen, but it’s an even better spot for inhale a bowl or two of pasta. The Gold Coast-born crew has been nailing the art of pasta making for years, and the quality is evidenced by signature dishes like the roasted pumpkin gnocchi with, pine nuts, sage, cream and pecorino cheese, rigatoni with homemade fennel, pork and chilli sausage, olives, roast capsicum, chilli and Napoli sauce, and the classic spaghetti alla carbonara, boasting pancetta, cracked pepper, pecorino, egg yolk and onion.

Si Baby, Newport: Locals of Moreton Bay have a primo pasta palace to call their own out at Newport Marketplace. Sì Baby, a chic Italian restaurant located on the canal, is serving up fresh pastas like spaghetti with prawns, chilli and garlic, and papardelle lamb ragu.

Honourable mentions: There are more excellent pasta places in Brisbane than there are strands of pasta in a primo bowl of spaghetti bolognese. If your hunger for pasta knows no bounds, be sure to also check out La Lupa in West End, Mina Italian in Bulimba, Bar Rosa in South Brisbane, Gnocchi Gnocchi Brothers in Paddington, Ronnie’s Clubhouse in Middle Park, Grappino in Paddington, Marinara Trattoria in Hawthorne, Il Molo in Bulimba and Antica in Wilston.

Think there’s a pasta palace that has been missed? Drop us a line at [email protected]

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


Sign up for our weekly enews & receive more articles like this: