Draw a big, fat circle around mid- October, because you won’t want to miss the opening of Brisbane’s next great pasta joint.
They go by ‘Ripiena’, the Italian word for ‘filled, because their specialty is parcel pastas like agnolotti and tortellini. And like any pasta makers worth their salted water, both dough and filling are made fresh from scratch every day.
But don’t think this is another trattoria. Ripiena describes itself as a pasta laboratory, with an operation similar to a bakery. You can come and pick up fresh, filled pasta to cook at home, or save yourself the hassle and have it there. Either way, the point is to get personal with an authentic bowl of pasta.
Naturally, given that pasta is only comprised of a few ingredients, Ripiena isn’t about to cut any corners. Their aim is to emulate the Italian product as much as possible, so the flour is imported from Italy, and the eggs are sourced from local Roseberry Creek farm where they treat the hens like queens.
What: Ripiena, Pasta Laboratory
Where: 1/826 Ann Street, Fortitude Valley
Check out their events page for all the details about their soft launch.