Pasta Evangelists

A wonderful Italian flatbread.

Mild & buttery in flavour with beautiful pastel green flesh. Enjoy with a drink before your pasta main.

Crunchy Italian bread bites with our signature basil and sundried tomato pesto dips.

An artisan line up of Parma ham, fennel salami & coppa. Photo shows a platter with 2 portions.

With an oozing stracciatella core. Served with salad & heritage tomatoes.

Inspired by the classic pizza, we serve a whole burrata in our signature datterini tomato sauce with fresh basil pesto.

Roasted aubergine with tomato, Parmesan and mozzarella.

Fior di latte, tomatoes, fresh basil & extra virgin olive oil.

Grana Padano DOP, wild rocket, balsamic.

Il Sogno della Carbonara. Pasta Evangelists cult favourite. Golden yolks, crispy pancetta & plenty of black pepper. Chef Roberta recommends adding Italian cheese.

Ragù di Manzo. Our signature beef shin ragù, simmered for hours with Barolo wine until fabulously tender. Chef Roberta recommends adding Italian cheese.

Served with your choice of sauce or herb butter. Chef Roberta recommends sage butter; a fantastic pairing for seafood.

A Pasta Evangelists favourite. One for the truffle lovers. Chef Roberta recommends adding pancetta or pine nuts for crunch.

Tender chicken thighs, slow-braised & shredded. Served in a tomato, olive & roasted pepper sauce prepared with fresh herbs.

Pesto alla Genovese. Crafted by hand in a pestle & mortar with oodles of fresh basil, extra virgin olive oil, pine nuts & Italian cheeses. Chef Roberta recommends adding creamy stracciatella and pine nuts.

Ragù al Cinghiale. Slow-cooked with plenty of aromatics. Highly recommended. Photo shows pappardelle pasta. Chef Roberta recommends adding Italian cheese. As boar is a wild game animal, there may, in exceptionally rare circumstances, be small pellet fragments remaining in the meat ragù. Should you encounter this simply discard of any fragments.

'Nduja Calabrese, Limone e Mascarpone. Made with spicy 'nduja sausage from Calabria. Chef's favourite. Chef Roberta recommends adding creamy stracciatella or Italian cheese.

Salsa ai Funghi. A speciality of Northern Italy, prepared with the region's prized porcini mushrooms. Chef Roberta recommends adding creamy stracciatella or Italian cheese.

Ragù di Agnello. Lamb shoulder, slow-cooked with red wine, bay & mint. Chef Roberta recommends adding Italian cheese.

Salsiccia Siciliana con Salsa al Finochietto. Sicily’s famous sausage and fennel sauce. Chef Roberta recommends adding Italian cheese and, for meat lovers, pancetta.

Our 'very angry' take on arrabbiata, the classic chilli-laced sauce of the Italian south. Includes hot & spicy jalapeños. Produced in a site that handles milk, fish, eggs, cereals, celery, nuts, seeds, soy seeds.

Salsa di Pomodoro Datterino. Made with sweet datterini tomatoes from Sicily and oodles of fresh basil. Chef Roberta recommends topping with creamy stracciatella or burrata.

Pesto al Pistacchio. A classic from the island of Sicily. Made with the island's special Bronte pistachios. Chef Roberta recommends adding Italian cheese. Produced in a site that handles milk, fish, eggs, cereals, celery, nuts, seeds, soy seeds.

Pesto di Pomodori Secchi. This pesto is prepared with tomatoes slowly dried out in the scorching Sicilian sun. Chef Roberta recommends adding creamy stracciatella.

Served with your choice of sauce or herb butter.

Served with your choice of sauce or herb butter. Chef Roberta recommends sage butter, as well as pine nuts & Italian cheese as toppings.

Served with your choice of sauce or herb butter. Chef Roberta recommends truffle butter & added hazelnuts.

Served with your choice of sauce or herb butter.

Served with your choice of sauce or herb butter. Chef Roberta recommends sage butter, as well as pine nuts & Italian cheese as toppings.

Served with your choice of sauce or herb butter.

A sumptuous, meat-free lasagne inspired by the region of Piedmont. Prepared with prized porcini mushrooms & a thyme béchamel. Contains pine nuts. Chef Roberta recommends adding Italian cheese.

Our signature lasagne. Slow-cooked beef & Barolo wine. Chef Roberta recommends adding Italian cheese.

We've added spicy sausage from our Iberian siblings to give a chilli kick to our classic beef lasagne. Chef Roberta recommends adding Italian cheese.

A sumptuous lasagne prepared with duck legs, plenty of aromatics & Taggiasche olives. Chef Roberta recommends adding Italian cheese.

A vibrant lasagne from the northwestern region of Liguria. Chef Roberta recommends adding Italian cheese.

Smoky bacon, Italian sausage, and fresh, homemade pasta sheets. Chef Roberta recommends adding pancetta & Italian cheese.

Combining creamy mascarpone cheese, rich coffee and deliciously smooth dark chocolate. Nutritional information: 264 kcal

With sweet ricotta, pistachio cream & pistachio crumb. Nutritional information: 278 kcal

Cherry, cream and biscuit layered to perfection. Nutritional information: 241 kcal

Semifreddo ice cream and 3 chocolate profiteroles, served in a glass ramekin. Nutritional information: 268 kcal

Sweet ricotta & chocolate filling, orange peel garnish. Nutritional information: 314 kcal

With lemon-perfumed custard, flaked almonds and pine nuts. Nutritional information: 324 kcal

Malted milk parfait in a crunchy oat biscuit, rolled in malt crumbs, half dipped in 55% milk chocolate.

Strawberry parfait, vanilla marshmallow, strawberry jam, brown sugar shortbread and little dark chocolate.

The Estate Dairy milk ice cream with Original Beans chocolate chip cookie and Maldon sea salt.

Corn and cashew ‘ice-cream’, smokey salted caramel, with lacey miso and corn cookie

Salted caramel with caramel sauce and peanuts.

Tiramisù with coffee and cocoa.

Superior Taste Award Winner.

Ecuadorian dark chocolate.

Made with fresh Sicilian lemons.

Made from the finest whole vanilla pods from Madagascar.

Made from organic Alphonso mangoes.

Authentic Italian lager with a balanced aroma and bitterness.

Hoppy lager from Sardinia.

Pale malt lager with salt crystals.

Inviting and balanced on the palate.

Floral notes, dry on the palate. Trentino, Italy.

Blackcurrant aroma, enhanced by notes of licorice and black pepper.

A quintessential Primitivo. Puglia, Italy.

Clean, with a distinct aromatic finish. Veneto, Italy.

A refreshing still water sourced in the Tuscan hills.

Italy's classic sparkling water, perfect with pasta.

Made with Italian sanguinello orange juice. Aromatic & citrusy.

Sun-ripened lemons provide a refreshing citrus sparkle.

Made with orange & pomegranate juices. Fresh, tart & sweet.

Grapefruit provides wonderful aroma & a refreshing sparkle.

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in...

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in...

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in...

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in...

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in.

Refrigerate or freeze & cook later when your next Pasta Evangelists craving kicks in...

A collection of 80 of our favourite pasta recipes, as well as stories from our beloved Italy. By Pasta Evangelists co-founder Finn Lagun & head chef Roberta d'Elia.

Pesto alla Genovese. Crafted by hand in a pestle & mortar with oodles of fresh basil, extra virgin olive oil, pine nuts & Italian cheeses. Chef Roberta recommends adding creamy stracciatella and pine nuts.

Ragù di Manzo. Our signature beef shin ragù, simmered for hours with Barolo wine until fabulously tender. Chef Roberta recommends adding Italian cheese.

Il Sogno della Carbonara. Pasta Evangelists cult favourite. Golden yolks, crispy pancetta & plenty of black pepper. Chef Roberta recommends adding Italian cheese.

Salsa di Pomodoro Datterino. Made with sweet datterini tomatoes from Sicily and oodles of fresh basil. Chef Roberta recommends topping with creamy stracciatella or burrata.

Choose a pasta dish, side/dessert & drink.

Choose 2 pasta dishes, 2 sides/desserts & 2 drinks.

Choose 4 pasta dishes, 4 sides/desserts & 4 drinks.