The Resy Guide on Where To Get Great Pasta in Sydney

This family-run Southern Italian trattoria sees a whole page of its menu devoted to pasta, with homely, layered lasagne, slow-roasted roma tomato-based penne alla vodka, and pappardelle with a bright rocket pesto. With a legacy stretching back for almost 25 years at its Summer Hill location, you can also now find Andiamo’s in Chippendale’s Kensington Street, Rhodes and Abbotsford.

This much-loved Bondi restaurant – also known simply as the Tratt – has been serving locals of the 2026 for 34 years. While overlooking the big blue, order a spaghetti jazzed up with blue swimmer crab meat, cuttlefish, broccoli rabe, and garlic; or angel hair spaghetti, with hunks of yellowfin tuna, zucchini, rocket, citrus and capers.

After a pasta experience with some tableside theatrics? Enter Buffalo Dining Club’s cacio e pepe. At your table, they toss spaghetti into the melty Sardinian pecorino wheel, before grating on some more cheese, and adding pepper and olive oil. The restaurant goes through a wheel of the imported cheese almost every day, and they keep the cheese rinds to make a cheese stock used in other parts of the menu.

It doesn’t matter when you book into Paradiso or what you order because it’s all about simplicity, certainty, and a guaranteed good time. You can expect the ever-changing blackboard menu to behold both longstanding favourites (like the spaghettini slicked in a rich bisque with half a delicately cooked scampi atop) and everchanging dishes (perhaps a lasagne; or risotto with spanner crab and brown butter), all delivered by astute Italian waitstaff.

Upstairs at this Oxford Street enoteca, you’ll find chef Enrico Tomelleri (ex-10 William Street) dishing out excellent plates of handmade pasta, while wine importer Giorgio De Maria looks after vino from all parts of Italy. Here, rigatoni may come coated in a classic, elegant pomodoro sauce; strands of tonnarelli come dotted with baby clams, mussels and squid, while wide folds of pappardelle are enveloped in a traditional slow-cooked ragu.

Easily one of the best places in Sydney for a terrific plate of pasta, Ragazzi sees chef Scott McComas-Williams call upon freshly extruded and rolled pasta, tossed in inventive-but-excellent produce, seasoned with globetrotting condiments. Perhaps you’ll find pillows of ravioli stuffed with ricotta swimming in a Parmigiano broth; shells of conchiglie, with nubs of prawn, spicy fermented chilli and broccoli; or cavatelli, with octopus tentacles, chickpeas and the warmth of paprika.

This Redfern corner spot sees a young gun team with excellent resumes running this neighbourhood restaurant-meets-bar. They focus on modern Australian dishes with an Italian bent, and while there are just two pastas on the menu, they’re executed with finesse, be it a rigatoni with a rich pork ragu or freshly extruded spaghetti with prawns and fermented chilli.

This all-day wine bar takes up the prime position on the corner of Stanley and Crown Street and leans into breezy Mediterranean snacks and share plates. Ordering a few serves of pasta here is the ticket to being able to try a bit of everything: Perhaps a duck ragu rigatoni; spirals of fusilli with basil pesto with zucchini and crunchy pangrattato; or a prawn-lead spaghetti with cherry tomatoes, chilli and garlic.

Whether it’s spaghetti tossed with red chillis, garlic, parsley and nubs of Western Australia scallops, or casarecce mingling with a sausage ragu, this seaside pasta bar plates up flavour-first pasta dishes with style. Pastas are also available in gluten-free versions and the snacky starters – like kingfish crudo, vitello tonnato or burrata with persimmon and basil oil – are ideal for kicking off a long lunch at this modern Manly trattoria.

This easy-going Darlinghurst diner prides itself on its range of organic charcuterie, Italian cheeses, and house-made pasta. Pop on in for just-sliced cuts of prosciutto and bresaola, before diving in a bowl of cheese-focused pasta, like truffle cacio e pepe, carbonara and ricotta gnocchi.

Perch yourself under the orange-striped umbrellas at this Crown Street restaurant then get ready to peruse a menu that favours antipasti and pasta. Tubes of sedanini may come strewn with local mushrooms, porcini and creamy stracciatella; ribbons of squid ink fettuccine are bolstered by shreds of crab, cherry tomatoes and chilli; while conchiglie gets the VIP treatment with vodka-spiked sauce, pancetta, and taleggio.