The top 5 best pasta dishes in SEQ that will blow your mind

From spaghetti and strozzapreti to tagliatelle and tortellini, we reveal Queensland’s ultimate pasta dishes you simply have to try, and where to find them.

From a duck ragu that’s been on the menu almost two decades to a $75 luxe lobster number, here are Queensland’s best pasta dishes.

They’re voted for by you – the readers, as well as chefs, foodies and delicious. writers, in our inaugural delicious. 100 Best of the Best, which aims to unveil the finest eats and treats in each state.

Finishing in the final five are Queensland’s first “pasta lab”, which control everything down to the feed of the hens that lay the eggs used; as well as a suburban favourite where every ravioli, rigatoni and rotini is shaped and cut by hand.

Have your say on which of the top five deserves to be crowned No. 1 in the state in our reader vote at delicious100.com.au

Voting closes on November 3.

BECCOFINO

10 Vernon Tce, Teneriffe

beccofino.com.au

A pasta dish at Beccofino in Teneriffe.

Beccofino’s reputation for impossibly good pasta has driven nightly queues for almost two decades. The tiny kitchen uses a combination of dried pasta from Italy and handmade dough to produce seasonal faves including rigatoni alla vodka. But it’s the duck ragu that’s famous. Made from locally sourced game, the restaurant serves about 400 portions a week.

OTTO RISTORANTE BRISBANE

Sidon St, South Bank

ottoristorante.com.au/brisbane

The champagne lobster pasta at Otto Ristorante, Brisbane.

At this flashy riverside Italian, fresh pasta is made daily by head chef Will Cowper’s team, but it’s the signature champagne lobster spaghettini that is most celebrated. Featuring the rare crustacean in a garlic, chilli, olive oil and white wine sauce finished with lemon butter, it’s worth every bit of its $55 entree/$75 main price tag.

PIATTO.

2460 Gold Coast Hwy, Mermaid Beach

piatto.restaurant

Prawn ravioli with buttermilk and prawn oil at Piatto. Picture: David Kelly

Barely bigger than a hole in the wall, this cosy, almost pitch-black Italian eatery serves super simple, seasonal pastas just like a nonna would. Changing each month to make the best of local ingredients, the handmade pastas could include anything from spinach and ricotta rotolo, to traditional linguine with prawns, chilli, garlic and parsley.

RIPIENA

1/826 Ann St, Fortitude Valley

ripiena.com.au

Pasta at Ripiena in Fortitude Valley.

Opening in 2018, Ripiena became Queensland’s first pasta lab – where owners, the Campagnari family, make everything from scratch using traditional, regional Italian techniques and control every element of the process from the combination of grains and the milling process of the flour to the feed of the hens that lay the eggs used. Customers can buy takeaway or dine in.

RAMONA TRATTORIA

131 Leicester St, Coorparoo

ramonatrattoria.com

Pasta at Ramona Trattoria in Coorparoo. Picture: Nigel Hallett

Having trained at high-profile restaurants including NSW’s Quay and Biota, chef and owner Ashley-Maree Kent is a skilled pasta technician. She specialises in less-common varieties of dough, such as tonnarelli or casoncelli, made with organic eggs, and shapes and cuts each one by hand. The dishes are then finished with traditional sauces using fresh local ingredients.