What are the opening hours?

Monday 12pm - 2pm 4pm - 9pm Tuesday 12pm - 2pm 4pm - 9pm Wednesday 12pm - 2pm 4pm - 9pm Thursday 12pm - 2pm 4pm - 9pm Friday 12pm - 2pm 4pm - 9:30pm

Rustichella Pasta Bar

Name: Rustichella Pasta Bar
Address: 2/16a Aspinall Street Nundah, Nundah, QLD, 4012, AU
Telephone: +61 7 3189 9036

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Rustichella Pasta Bar

Restaurant Food Business - Cucina Emiliana. Discover Emilia Romagna and its capital city Bologna.

23/07/2026

Some places serve Italian food. We serve a region.

At Rustichella, every dish is inspired by the recipes, traditions and handmade pasta of Emilia-Romagna, bringing a little corner of regional Italy to Nundah.

Join us Monday to Friday for lunch or dinner and discover what regional Italian cuisine is all about.

Book online: https://rustichella.au/bookings/

22/07/2026

There are moments when the sea seems to wander into a garden.

A strand of spinach-infused homemade spaghetti carries both worlds together. Sweet datterino tomatoes become a delicate velouté, wrapping each strand in a gentle warmth rather than a heavy sauce. King prawns bring the quiet flavour of the coast, while basil and Parmigiano finish the dish with the unmistakable perfume of an Italian summer.

Nothing competes for attention. The sweetness of the tomatoes, the freshness of the basil, the richness of the cheese and the delicate character of the prawns find their place naturally, as though they had always belonged together.

Datterino e Mare is a reminder that some of the most memorable flavours are often the simplest—when the garden meets the sea, and handmade pasta quietly brings them to the same table. --- https://rustichella.au/

20/07/2026

Fresh pasta is never just pasta. It begins with flour, eggs and patient hands.

This week's Fuori Menu features our handmade Girasoli, crafted from two naturally coloured doughs—spinach green on one side, tomato red on the other.

Filled with buttered leek and potato, they rest on a velvety pumpkin cream and are finished with smoked pork strips for a delicate savoury finish.

Available Tuesday and Wednesday, for lunch and dinner. A limited-time dish celebrating the beauty of handmade fresh pasta. --- https://rustichella.au/

19/07/2026

Gramigna alla Salsiccia, in its colourful paglia e fieno dress.
Two shades of fresh pasta twist together on the plate: golden egg dough and green spinach-infused dough.
The name paglia e fieno means “straw and hay”, inspired by the contrasting colours of the countryside.
Gramigna is one of Bologna’s most characteristic pasta shapes: short, curled and wonderfully unruly.
Its curves are perfect for catching every bit of the sauce, making each mouthful rich and satisfying.
Italian pork sausage brings warmth and savoury depth, while cream gently binds everything together.
Rustic, generous and unmistakably Emiliana, it is the sort of pasta that feels familiar from the very first forkful.
No unnecessary embellishments—just fresh pasta, good sausage and the comfort of a regional classic.
Join us on Monday and Tuesday, for lunch or dinner, and discover our Gramigna alla Salsiccia, Paglia e Fieno. --- https://rustichella.au/bookings

12/07/2026

Black pasta. Golden saffron. Sweet prawns.

Some combinations don't need many words.

Our handmade Fazzoletti Gamberi e Zafferano returns this Monday evening, bringing together charcoal-infused pasta, ricotta, Australian prawns, lemon zest, aromatic saffron, velvety cream and datterini tomatoes.

Book your table online, or join our standby list. --- https://rustichella.au/bookings/

07/07/2026

Not every pasta starts with flour.

Passatelli is one of Emilia-Romagna's most distinctive and treasured pastas. Made from breadcrumbs, Parmigiano Reggiano, eggs and a touch of nutmeg, it is a beautiful example of cucina povera—a cuisine built on making something extraordinary from simple ingredients.

For generations, passatelli was the food of home kitchens, served in a rich broth and prepared for family gatherings and special occasions. Today, it is being rediscovered and celebrated as one of Italy's true culinary treasures, valued not for its simplicity, but for the remarkable flavour and tradition it carries.

Our version is served asciutti, with a silky asparagus cream and king prawns. The freshness of the asparagus and the sweetness of the prawns bring a seasonal lift, while the passatelli remain the unmistakable heart of the dish.

Sometimes the humblest ingredients leave the greatest impression. --- https://rustichella.au/bookings

06/07/2026

The yellow tomatoes said, "Let's brighten things up."

The porcini replied, "Only if we can make it earthy."

The purple tagliatelle just smiled and held everything together.

Some arguments are worth tasting. --- https://rustichella.au/bookings

05/07/2026

IL DUCA

Some dishes are generous by nature. Others are generous because time has been given to them. IL DUCA is both.

Our cappellacci are made by hand and filled with veal that has been slowly braised until it becomes tender enough to fall apart with little more than a spoon. The filling is rich, delicate and deeply savoury, carrying the quiet complexity that only slow cooking can achieve.

Rather than covering those flavours, we accompany them with a warm Parmigiano Reggiano zabaione. Light, airy and silky, it brings together the sweetness of the veal and the depth of the cheese without overwhelming either.

To finish, black truffle is shaved over the pasta just before it reaches the table. Its earthy perfume lingers gently, completing the dish rather than dominating it.

This is not a dish of excess. Every element has its place, allowing the cappellacci to remain at the centre of the plate.

Rooted in the traditions of Emilia-Romagna, IL DUCA celebrates patience, craftsmanship and the remarkable harmony that can be found in a handful of carefully chosen ingredients. ---- https://rustichella.au/bookings

01/07/2026

Ta-glia-tel-le.

Four simple syllables.

A name that deserves to be spoken slowly, just as the pasta deserves to be made.

Tagliatelle is one of Bologna's greatest culinary symbols. Rolled from flour and eggs, then cut into long ribbons, it has been at the centre of the city's table for generations. Every strand carries the quiet precision of the sfoglina, whose rolling pin transforms a simple sheet of dough into something extraordinary.

The name itself comes from the Italian verb tagliare—to cut. It is a reminder that this pasta is defined not by a machine, but by the gesture of the knife and the hands behind it.

Say it with us:

Ta-glia-tel-le.

Because every great tradition begins by learning its name. ---https://rustichella.au/bookings

30/06/2026

Some flavours simply cannot be rushed. Cinghialette is one of them.

Wild boar is slowly braised until it yields effortlessly, developing the deep, earthy character that only time can bring.

In Italy, this style of cooking is known as spezzatino—small pieces of meat gently simmered until every bite is rich with flavour.

It is honest food, shaped by patience rather than complexity, and made to be shared around the table.

Every batch is prepared by hand in limited quantities, just as it would be at home.

Available from lunch tomorrow, until our small batch is gone. ---- https://rustichella.au/bookings

28/06/2026

Some dishes ask for attention without raising their voice.

Our spinach-infused potato gnocchi are soft, delicate and made fresh by hand each day. They arrive in a seafood bisque, slow-cooked to capture the sweetness and depth of the sea, before being finished with king prawns.

A dish that feels both comforting and elegant, made for an evening at the table.

Join us for dinner tonight. --- https://rustichella.au/bookings/

22/06/2026

Tagliolini is one of Emilia-Romagna’s finer pasta shapes: thin ribbons of fresh egg pasta, rolled and cut by hand. Delicate in appearance yet full of character, it has long been valued for its ability to carry flavour without ever losing its own identity.

This version takes that tradition in a slightly different direction. The dough is infused with rocket, giving the pasta a natural green hue and a gentle bitterness that runs quietly through the dish.

Around it, familiar flavours find balance. Lemon brings brightness, pork sausage brings depth, and fennel pollen leaves a lingering aromatic note that ties everything together.

The result is neither heavy nor sharp, but poised somewhere in between—fresh, savoury, and expressive.

A reminder that great pasta does not need complexity. Sometimes a narrow strand, cut by hand and treated with care, is enough to tell the story. ---- https://rustichella.au/bookings/

17/06/2026

KUMARA E CASTAGNA

Some ingredients seem destined to meet. Chestnut in the pasta dough. Roasted kumara in the filling. Walnuts in the sauce. Each brings its own sweetness, earthiness and texture, while ricotta and Pecorino provide balance and depth. The result is a dish that feels familiar and comforting, built on flavours that speak softly rather than loudly. ---- https://rustichella.au/bookings/

15/06/2026

Tigelle, tortelloni and other regional dishes.

Our story begins in Emilia-Romagna.

It is a region where food is woven into everyday life, where recipes are handed down through generations, and where the names of dishes often carry the history of the towns that created them.

The dishes on our menu are rooted in that landscape and in the traditions that shaped us long before this restaurant existed.

Tigelle from the hills around Modena. Tortellini from Bologna. Cappellacci from Ferrara. Tortelloni, passatelli and many other regional dishes that remain closely connected to their place of origin.

Behind each dish is more than a recipe. There are family tables, local ingredients, seasonal rituals and generations of cooks who preserved these traditions through daily practice.

Some of these names may be unfamiliar at first.

For us, however, they are part of the food culture we grew up with and continue to celebrate today.

When we make fresh pasta each morning, we are not recreating a historical exercise. We are continuing a living tradition that remains part of everyday life throughout Emilia-Romagna.

Every dish tells a story of a place, a community and a way of eating that has evolved over centuries.

For us, Emilia-Romagna is not a theme.

It is home.

And every plate we serve begins there. ---- https://rustichella.au/bookings/

10/06/2026

TORTELLINI THURSDAY

In Bologna, few dishes inspire stronger opinions than tortellini.

Legend says they were inspired by the navel of Venus. Whether true or not, the story has survived for centuries, just like the pasta itself.

The filling is the subject of endless discussion. Pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg. Every family has its preferred balance, and every family believes it is correct.

The official recipe was deposited with the Bologna Chamber of Commerce in 1974, an attempt to preserve one of Emilia-Romagna's most iconic dishes.

Traditionally, tortellini are served in brodo, a clear and richly flavoured capon and beef broth. For many families, Christmas lunch begins with a steaming bowl placed in the centre of the table.

Of course, not everyone waits until Christmas.

Today is Tortellini Thursday.

In brodo. Alla panna. Pasticciati.

How do you take yours? ---- https://rustichella.au/bookings

07/06/2026

BALANZONI

Most people know tortellini. Fewer know Balanzoni.

A specialty of Bologna, Balanzoni are made with a spinach-infused dough and filled with a mixture inspired by the traditional tortellino filling, enriched with ricotta for a softer, more delicate character.

Named after Doctor Balanzone, one of Bologna's most famous characters, this pasta has been part of the city's culinary tradition for generations.

A taste of Bologna beyond tortellini. --- https://rustichella.au/bookings/

Address

2/16a Aspinall Street Nundah
Nundah, QLD
4012

Opening Hours

Monday	12pm - 2pm
	4pm - 9pm
Tuesday	12pm - 2pm
	4pm - 9pm
Wednesday	12pm - 2pm
	4pm - 9pm
Thursday	12pm - 2pm
	4pm - 9pm
Friday	12pm - 2pm
	4pm - 9:30pm

Telephone

+61 7 3189 9036

Website

http://rustichella.au/

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