Spaghetti, ravioli, cannelloni, pappardelle. There are very few problems in life that can’t be fixed by a heaped bowl of your favourite pasta. That is, unless the problem is that you don’t know where to find pasta – in which case, good news! We’ve rounded up all of Brisbane’s signature pasta dishes at our fave Italian restaurants, and they’re here to stay (or else risk throwing the carb-loving streets of Brisbane into spaghetti riots).
These menu favourites are worth checking out when your hunger’s pasta the point of no return.
We’re all wrapped up in thoughts of Popolo’s pumpkin and ricotta ravioli with burnt sage butter. And we’re not coming out.
La Dolce Vita | Milton | Fettucina al pollo
When La Dolce Vita took their Fettucine al Pollo off the menu for a season, it caused such an outcry they had to put it straight back – that’s how good it is. Al dente fettucine is stirred through with smoked chicken, caramelised leek and a creamy sauce for a bowl of pure comfort.1889 Enoteca | Woolloongabba | Pappardelle al ragu
We’d believe Rome was built in a day if the workers were fed with this delectable combo of braised pork and beef with fresh tomato sauce – there would have some serious post-pasta naps involvedBar Alto | New Farm | Crespelle
Pancakes, pasta, let’s not argue over the name. There’s one thing we can all agree on: it’s damn delicious and filled with ricotta, pumpkin and sage butter.Casa Nostra | Fortitude Valley | Spaghetti Casa Nostra
You know something’s good when they name it after the restaurant. Also when it has a delicate pancetta and carbonara sauce that makes us want to scrape the bowl clean.
Popolo | South Bank | Ravioli con Zucca
We’re all wrapped up in thoughts of Popolo’s pumpkin and ricotta ravioli with burnt sage butter. And we’re not coming out.
Bucci | Fortitude Valley | Wild boar-lognaise
Ready to pig out? You’ll be set with a bowl of Bucci’s boar ragu with spaghetti, red wine, and porcini.Julius Pizzeria | South Brisbane | Mafaldini al ragu d’agnello
The real sightseeing isn’t in the Parklands – cross the road and check out Julius’s mafaldini with braised lamb shoulder.Coppa Spuntino | Brisbane | Gnocchi
Tossed with kale, walnut, and decadent truffle, this is one dish that’ll gnocchi your socks off.Tartufo | Fortitude Valley | Linguini ai funghi
You won’t have mushroom left after a serve of this house-made linguine mixed with wild and cultivated mushrooms, mascarpone, truffle paste and parmesan.Grappino | Paddington | Grappino marinara
We’re dreaming of pasta as far as the eye can sea with this decadent spaghetti and cream of lobster dish. Remember: there’s no wrong way to eat pasta, Brisbane – as long as you enjoy it. Except those people who cut it into tiny pieces with a knife. They’re wrong. Words by Samantha Chariton Images by Judit Losh
