Love Italian Comfort Food? Here’s Where To Celebrate World Pasta Day
Many of us don’t need much prompting to hoe into a hearty spag bol, dreamy creamy lasagne, pillowy pesto gnocchi or rich seafood linguine. So, get ready to twirl your fork as a heap of eateries across Melbourne celebrate World Pasta Day (October 25).
In addition to tried-and-true traditional dishes, there’s also a heap of innovative pasta offerings, fashioned by some of our most inspiring chefs.
Here are some perfetto places to get a pasta fix.
Rossi
Prahran
Image credit: Rossi | Supplied
Rossi has curated Cucina Regionale - a five course, one-night-only dining event celebrating regional pasta traditions on October 23, two days before global celebrations.
The dishes represent North to South, while head sommelier Laurent Rospars has come up with wicked wine pairings.
“For me, pasta is about memory and place. I wanted to share those stories – to let our guests taste not just food, but the culture and traditions that inspire it,” says Rossi head chef Thibault Baggio.
Included on the menu - Agnolotti del Plin filled with roasted meats dressed with butter and sage, delicate Spaghettini alle Vongole with sweet clams, garlic and white wine and Mezze Maniche All’Amatriciana - short pasta tubes smothered in a rich tomato with guanciale, Pecorino Romano and chilli.
Stokehouse Pasta & Bar
St Kilda
Image credit: Stokehouse | Supplied
Executive chef Jason Staudt had a vision for the beachside eatery, Stokehouse Pasta and Bar.
“Australian in feel, Mediterranean in flavour. When we first spoke of the concept it needed to be very different to upstairs - value driven and inviting for locals. “
“Easy to come in for a quick drink, or dive into the menu. Great for pre-theatre dining at the Palais or coming in off the beach.”
Amongst the top dishes are the Crab Spaghetti and Campanelle Pasta with Fennel Sausage. What’s extra special is they’re sourcing ethically produced semolina from New South Wales.
“It holds great texture and cooks quickly. Our pasta is refined, yet familiar.”
Cantina Moro
Fitzroy
Image credit: Cantina Moro | Supplied
Cantina Moro was born after Alta Trattoria closed earlier this year, switching from Piemontese offerings to Sicilian and Southern Italy focused food. Through his pasta, Chef Matteo Tine shares fond food memories.
“I am embracing my Italian roots and concentrating on dishes that truly mean the most to me. Think pared back, unfussy and above all, utterly delicious.”
Amongst the meals – Taglierini Tre Vongole (hand-made peppered Taglierini served with Storm Clams, Strawberry Clams and Vongole with whole fermented chilli, garlic and parsley) and Pappardelle with Sicilian pork sausage, jowl and rib ragu.
The restaurant’s name is derived from Sicily’s Teste di Moro –ornate ceramic heads based on an 11th century legend.
Studio Amaro
Windsor
Image credit: Studio Amaro | Supplied
Not much beats a genuine pasta deal, and Studio Amaro is marking World Pasta Day eve (Oct 24) with a doozy.
It’s 20 bucks for a home-made pasta like Casarecce Amatriciana with Guanciale, Tomato, Chilli and Basil or Spaghetti all’Aglio e Olio with Pepperoncino, Anchovy and Pangrattato. Lunch ends at three pm so heading to the basement bar, with mood lighting and DJ could be the go.
The Prince
St Kilda
Image credit: The Prince | Supplied
Every Tuesday, hand-cut pasta goes for a steal at The Prince, with a rotating menu for twenty dollars a pop.
One week it’s Cacio e Pepe with Truffle, the next it’s Pumpkin and Sage Gnocchi or perhaps a classic Carbonara. And chef Malachi Ottawa, taught by Diana Desensi (Daphne, Pt Leo Estate) loves a big reveal.
“There’s something special about making pasta by hand. It’s nostalgic, comforting and instantly brings people together. We have fun with it. It keeps our team creative and our regulars guessing.”
Buono
Parkdale
Image credit: Buono | Supplied
From the Philippines to Italy to suburban Parkdale, Chef Morris Danzen is pioneering Filippino/Italian fusion.
He joined Buono a couple of years ago, after a six year stay in Sicily cooking at his wife’s family restaurant in the coastal town of Sciacca.
Morris, who won a competition to work with chef Gino D’Acampo, enjoys the discipline and simplicity of Italian cooking.
Two top pastas at Buono - homemade Fusilloni with Asparagus, Stracciatella and Orange Zabaione and the homemade Pappardelle with Lamb Ragu, Roasted and Pickled Capsicum and Goat’s Curd.
Green Man’s Arms
Carlton
Image credit: Green Man's Arms | Supplied
A fully plant-based eatery/pub, Green Man's Arms’ current pasta offering is Gemelli with Beurre Monte, Asparagus Puree, Sunflower Seed Pesto and Pickled Asparagus.
Head chef Johnny Lywood is all about what’s in season.
“We are quite creative with our pastas, using traditional techniques but using our own knowledge of flavour pairings to create uniqueness.”
For this season’s pasta, “the aim was to complement asparagus … aiming for something hearty that is also light and refreshing. The dish was very much inspired by Spring.”
The “Parmesan cheese”, made from olive brine and a few other ingredients, adds that cheesy flavour to the dish.
And there’s even an alium free option that rids onion and garlic from the plate.
The Moat
Melbourne CBD
Image credit: The Moat | Supplied
Fifteen years ago, Rosie Avitabile and Paul Bonet won the tender to create a restaurant beneath Melbourne’s Wheeler Centre.
They call it a refuge: a place for writers and wanders to visit, eat good food, drink good wine and chat the day or night away.
“It’s part European parlour, part cellar bar, glowing with candlelight and the murmur of people who know they’ve found somewhere special.”
“The Pasta e Fagioli (served with orrechiette and flavoured with beans, fennel and herbs) stands as a quiet triumph,” Paul says.
“Born from a desire to create something deeply delicious, traditional - entirely vegetarian.”
Meanwhile The Moat’s Gnocchi Night every Wednesday has entered its fourth year. There’s a choice of three gnocchi dishes, served with salad and a glass of red or white.
Paul says, “When we feed others, we feed ourselves, so feed well.”
Ms Frankie
Cremorne, Carlton
Image credit: Ms Frankie | Supplied
Executive chef Giorgio Distefano has been working in Italian kitchens for forty years - starting in Ragusa, Sicily and working his way to Melbourne ten years ago.
Fave dishes are the seafood pastas: Linguine Vongole (South Australian clams, garlic, parsley, butter) and the Linguine Frutti di Mare (prawns, mussels, fish squid, clams, tomatoes, white wine, garlic and parsley). Another wow dish (and best seller we’re told) is the Gnocchi Ragu.
As Ms Frankie says, “Come for the pasta, stay for the vibe,” with DJ on the decks most Saturdays and aperitivo Thursday to Sunday from 4 pm.
Using an award-winning Australian durum semolina is the secret: apparently an anti-bloat flour, according to the pasta makers.
The Ritz-Carlton Lobby Lounge
Melbourne CBD
Image credit: The Ritz Carlton Lobby Lounge | Supplied
Executive Chef Paul Lewis is fresh to The Ritz Carlton, bringing 30 years of international cooking experience.
His philosophy for Lobby Lounge is “relaxed dining done with absolute intent – simple dishes pursued to their highest standard.”
Fresh pappardelle are tossed through a rich lobster bisque with Blue Swimmer Crab, Coral Trout and Skull Island Prawns finished with Smoked Salmon Roe and a touch of lemon zest to make one of the most loved dishes on the menu.
There’s Gnocchi in a rich Great Ocean Duck Ragu with wild mushrooms, finished with fresh herbs and parmesan for balance.
‘Both dishes honour Italian tradition but reinterpret it through an Australian lens.”
“Whether it’s a humble sugo or a seafood pairing, pasta has the rare ability to feel familiar and indulgent at the same time.”
“Pasta demands respect for timing. Al dente isn’t just a texture, it’s a gesture of intention. It shows restraint, a willingness to stop at the precise moment when everything is in harmony.”
Rococo
St Kilda
Image credit : Rococo | Supplied
Racking up 20 years of pasta making, Rococo has kept it simple.
“Our focus remains on classic flavours, fresh produce and the sociable approach to dining that Italy is so well known and loved for.”
Owner/chef Chris Fulham spent many childhood summers in Naples with family. He has fond memories of sharing pasta e piselli (pasta and peas) with Uncle Dario after long days at the beach. It’s proud of the eclectic charm built up over the years, delivering old-world hospo to all who walk in.
Fave pastas include the Pappardelle with slow-braised Osso Buco and the Seafood Tortellini in a white wine, shellfish oil and dill.
Baia di Vino
Sandringham
Image credit: Baia Di Vino | Supplied
Baia Di Vino feels like “a long lunch on the Amalfi - bathed in warm light, coastal tones, a vibey buzz and with a glass of wine always in reach.”
“Our food isn’t fancy. It’s approachable, honest and full of flavour. It’s about good produce, cooked with care and served with warmth,” says owner Anthony Silvestre, agreeing with a Neapolitan proverb that “a house without pasta is like a day without sunshine.”
Anthony says they have a thing for risotto at the moment, with current servings of Queensland King Prawn meat, a touch of harissa for heat, a grating of bottarga for umami and a glossy home-made bisque that hugs each grain of rice.
“It’s fresh, creamy and unapologetically indulgent.”
Bar Lollo, W Hotel
Melbourne CBD
Image credit: Bar Lollo | Supplied
Wait up, there’s more! There’s another $20 pasta deal from Monday to Friday - this one at Bar Lollo – the cosy Italian style wine bar and sister venue to Lollo at the W Hotel.
On the menu - Rigatoni with Wagyu Bolognese, Grana Padano. Also, Casarecce with Broccoli Pesto, Zucchini, Lemon and Fontina and Spaghetti Carbonara.
Just in case pasta doesn’t satisfy, classic pizzas like Margherita and Pepperoni with rocket are there to fill up on.
Toní Pasta & Wine
Moonee Ponds
Image credit: Toní Pasta and Wine | Supplied
Toní pays “homage to the way Italian families eat at home. Everyone gathered around the table, sharing and passing plates - making a bit of mess in the best way possible.”
The 12-hour slow-cooked Beef Cheek Shell Pasta, the Mushroom Agnolotti and the Spaghetti di Mare with mussels, pipis, prawns and calamari spring to mind.
It’s all about bold Italian flavours “shared over good wine, Italo-disco beats (that’s Thursdays till late) and better company.”
The 35-dollar pasta and glass of wine lunch deal is Fridays to Sundays while Aperitivo Club is daily from four pm. Extra Filthy Martini anyone?
Main image credit: Baia Di Vino | Supplied
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