From quick, easy-to-prepare pasta dishes to slow-cooked ragus, these recipes are sure to please any palate. From creamy, cheesy creations to hearty meat sauces, these dishes are perfect for an everyday meal or an intimate night.
This restaurant’s faded striped sunshades and cafe-style dining might give it away, but lunchtime pasta specials are the business. Their spaghetti frutti di mare is especially popular, with prawns, mussels and clams in a simple tomato and basil sauce. For more Adelaide authentic pasta, check this out.
Shapes
Adelaide’s authentic pasta comes in various shapes, each with unique qualities. Pennette is short, fat cylinders perfect for soaking up rich sauces, while orecchiette (meaning ‘little ears’) are shaped to catch and hold silky sauces and food chunks perfectly.
Mafaldine mania is sweeping Australia, with these satisfyingly ruffled ribbons being twirled and slurped from plates and bowls across the nation. A triumph of design, they’re like a delicious hybrid of long pasta like pappardelle and linguine and shorter shapes designed for catching sauces.
Adelaide authentic pasta is made in Australia to an exacting recipe, ensuring full flavour and the perfect al dente chew. The pasta is manufactured using premium durum wheat with a hard kernel, producing superior cooking quality. The brand is instantly recognisable with its brilliant azure blue packaging.
Sauces
There’s something about a good sauce that elevates even the most humble pasta shape. And the best sauces marry rich, earthy ingredients with delicate flavours, whether it’s bolognese – the all-time Italian classic – or anchovy-flecked pasta alla puttanesca from Sicily. For more Adelaide authentic pasta, check this out.
The owners of Ruby Red Flamingo in ritzy North Adelaide insist on making their pasta from scratch daily, which shows. Their vegetarian gnocchi options include a simple Napoli version plus a more prosperous, healthier option with gorgonzola, baby spinach, pine nuts and parmesan.
Maggie Beer blends her love of time-honoured Italian traditions with Australian flavours in her pasta sauce and sugo range. Her pasta is slowly extruded through bronze dies and then air-dried for 48 hours to preserve nutritional benefits and deliver superior flavour.
Preparation
An Adelaide institution, North Adelaide’s Borsa Pasta Cucina takes home-style Italian cooking to a new level. Try its Fettuccini Ragu – a hearty combination of veal and pork in a tomato ragu – and other traditional pasta dishes. It also offers a variety of gluten-free dishes for dietary requirements.
The restaurant, named after the expression used to imply that something is “too good”, has been satisfying Adelaideans with its delicious cuisine for over a decade. Informed service and white tablecloths are hallmarks of this upscale venue, which boasts a tight menu of modern classics.
Fugazzi was crowned champion of Adelaide’s pasta category in this year’s delicious—100 awards, elevating humble flavours to gourmet heights. One standout dish is the crab spaghetti – long black strands of taglierini combined with hand-picked blue-swimmer crab and roasted tomato sauce. This dish is a must-try for seafood lovers! For more Adelaide authentic pasta, check this out.
Five Authentic Pasta Restaurants in Adelaide
Whether it’s prawn linguine, wild boar, porcini lasagne, or a classic spaghetti Bolognese, pasta has long been the food of comfort and celebration. And with the arrival of cooler weather, nothing beats a big bowl of warm, homemade pasta. Adelaide eateries are taking their dishes to the next level to celebrate World Pasta Day by sourcing the finest local and imported ingredients.
Located at 1/25 Grenfell Street, Borsa takes home-style Italian cooking to the next level and is an absolute must for anyone craving a taste of Italy. The restaurant is small and intimate; the staff will speak to you in thick Italian accents.
They serve classic Italian favourites such as penne pomodoro, carbonara or ragu, plus a selection of customary Italian meat dishes, including veal saltimbocca and cotoletta alla Milanese. Try the gnocchi with salmon or the ricotta ravioli with capsicum and cream puree for something more gourmet.
In keeping with their authentic approach to dining, the menu changes seasonally at this Port Adelaide institution. For winter, the chefs have created ‘heavier, richer food’, which they describe as perfect for the colder months, with dishes such as rigatoni con anatra (slow-cooked duck in a tomato, sage and field mushroom ragu covering rigatoni pasta). The restaurant also serves a range of fresh bruschetta and is open for lunch and dinner seven days a week.