The Best Pasta Restaurants in Brisbane (And the Rise of Sourdough Pasta)
There’s something universally comforting about a bowl of pasta. It can be rich and hearty, light and delicate, or completely surprising—but when it’s done right, it’s pure magic. And right now, Brisbane is having a serious pasta moment.
Brisbane’s Pasta Revival
From slow-braised ragùs to handmade orecchiette, chefs across the city are treating pasta like the art form it truly is. This isn’t just about Nonna’s Sunday sauce anymore (though we love that too)—it’s about taking tradition and making it modern, local, and uniquely Brisbane.
One pasta shape quietly making its way onto more and more menus? Strozzapreti. Its name translates to “priest stranglers” (yes, really), and it hails from the Emilia-Romagna region of Italy. Hand-rolled and twisted, strozzapreti is beloved for its ability to cling to sauce—whether it’s a slow-cooked ragù, zesty tomato sugo, or earthy pesto. With its rustic shape and satisfying bite, it’s becoming a go-to for chefs who want to combine heartiness with elegance.
Orecchiette is also making waves and is arguably the most famous hand-made Puglian shape. Made to mimic little ears, this is the thinnest of the Puglian shapes and holds the most sauce giving it the ability to go with all sauces.
At the centre of this pasta revival is Factory 51—the city’s pioneer of sourdough pasta and hand-stretched Puglian shapes like orecchiette and strozzapreti. If you haven’t tried these handcrafted creations yet, this guide is your delicious starting point.
sourdough squid ink pasta
Factory 51 – Coorparoo: Pioneering Sourdough Pasta
If you’re serious about pasta, Factory 51 is a must. We’re proud to say we were the first to introduce sourdough pasta to Brisbane—a game-changer in both taste and texture. Cold-fermenting our dough gives it a deeper flavour, satisfying chew, and a lightness that’s naturally easier to digest.
We’ve also brought hand-stretched Puglian pasta into the spotlight, championing regional shapes like orecchiette—ideal for catching chunky sauces—and the bold, twisted strozzapreti, which is quietly staging a revolution on Brisbane menus thanks to its rustic form and sauce-gripping grooves.
Our current pasta dishes showcase this commitment to tradition and creativity:
- Spaghetti with Red Wine Braised Beef
- Orecchiette with Duck Ragù
- Cavatelli with Local Prawns
- Capunti with Prosciutto & Spinach
- Ravioli stuffed with Coral Trout & Crab
Made fresh in-house every day, each dish is crafted with intention and served with heart. Whether you’re after something refined or something comforting, Factory 51 is where flavour and craftsmanship meet.
1889 Enoteca – Woolloongabba: Roman Flavours
Set inside a heritage-listed building with serious Roman vibes, 1889 Enoteca is a love letter to traditional Italian flavours. Their tonnarelli alla carbonara is creamy, punchy, and just salty enough, while the cacio e pepe proves that three ingredients really can change your life.
Come here for the charm, stay for the pasta, and don’t skip the wine list—it’s one of the best in town.
Beccofino – Teneriffe: Pasta by the River
Tucked away in Teneriffe, Beccofino is known for its crisp pizza, but the pasta is just as worthy of your attention. The duck ragù tagliatelle is a fan favourite, while their seafood linguine bursts with freshness and balance.
The riverfront setting is the cherry on top—perfect for lingering over a long lunch with pasta and a glass of something good.
OTTO Ristorante – South Bank: Pasta with a View
If you like your pasta with a side of river views and white tablecloths, OTTO is your spot. It’s luxurious without being stuffy, and every dish feels like a celebration.
Try the squid ink spaghetti with crab or the pumpkin agnolotti with sage butter. Each bite is beautifully balanced and full of soul.
Olive & Angelo – Brisbane City: Urban Pasta Oasis
In the middle of the CBD, Olive & Angelo offers a warm welcome and a big pasta menu—including a full range of gluten-free handmade options.
The signature carbonara is rich and silky, the seafood linguine is packed with fresh Aussie catch, and the mushroom fettuccine is earthy and satisfying. Plus, the leafy courtyard makes it feel like a hidden little getaway.
Ripiena – Fortitude Valley: Filled Pasta Perfection
Ripiena is pasta for purists. This intimate Fortitude Valley gem focuses entirely on filled pasta, and everything is handmade in-house. Expect rotating selections of ravioli, agnolotti, and tortelloni, all stuffed with seasonal produce and plated like art.
It’s thoughtful, authentic, and a dream for anyone who lives for that first bite of pillowy pasta perfection.
Persone – Brisbane City: Elevated Italian Dining
Located high in the Brisbane Quarter, Persone brings Italian comfort food to the skyline. Their pappardelle with slow-cooked beef ragù is rich and warming, and the gnocchi in brown butter is soft, golden, and packed with flavour.
It’s a top pick for a luxe lunch or city dinner with a view.
Ecco Bistro – Newstead: Contemporary Pasta Creations
Not your typical Italian spot, but Ecco earns its place for consistently excellent pasta. Their duck ragù pappardelle is a standout, complemented by seasonal dishes that blend Italian roots with Australian produce.
Sleek, modern, and always delicious.
Il Verde – Bowen Hills: Pasta Drama and Comfort
Il Verde might be most famous for their truffle gnocchi flambéed in a parmesan wheel, but the rest of their pasta menu holds its own too. Everything is generous, comforting, and flavour-packed—ideal for celebrations.
Toscano Bar & Kitchen – Hamilton: Tuscan Comfort
Toscano brings Tuscan energy with rich, rustic pasta dishes that change with the seasons. Think wild boar ragù, spinach and ricotta cannelloni, and plenty of bold, slow-cooked sauces.
It’s casual, cozy, and feels like your local Italian—even if you don’t live nearby.
Brisbane’s Pasta Scene: Tradition Meets Innovation
From sourdough spaghetti to duck ragù and seafood-stuffed ravioli, Brisbane is serving up pasta that’s anything but ordinary. Chefs across the city blend tradition with innovation, creating a local pasta identity grounded in heritage and shaped by creativity.
At the centre, Factory 51 leads with commitment to technique, flavour, and handmade authenticity—highlighting pasta forms like strozzapreti, orecchiette, and capunti.
Ready to try something new? Book your table at Factory 51, because once you’ve experienced sourdough pasta done right, there’s no going back.