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.
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 | 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
