Buon appetito: Best pasta in Copenhagen
Carbonara, cacio e pepe, ravioli or good old spaghetti bolognese? When it comes to pasta dishes, it can be undeniably difficult to pick just one favourite. The soft dish, which should preferably be cooked al dente, dripping with a delicious sauce and served directly from the kitchen to the table, is an art to master. We have scouted the Copenhagen pasta makers and are guiding you to the city's best pasta here.
Photo: Magnus Omme
The little Italian in Bagerstræde on Vesterbro has kept the style of the restaurant quite simple and in white, so there is room for more power in their pasta servings. Here, you can get acquainted with the more different and authentic Italian pasta forms than the usual penne and spaghetti, and the same applies for the sauces and accessories. For example, the menu offers plin – a type of agnolotti from Piedmont – with a filling of pork and veal either served in pan-sauce or butter- and thyme-sauce (a dish that has been on the menu since Mangia opened back in 2016), and tajarin – a thinner version of linguine – with ragu of salsiccia. If you are into something a little more traditional, you can also choose tortelli with ricotta and spinach in butter- and sage-sauce or a ‘cacio e pepe’ made with chitarra spaghetti, pecorino and black pepper.
At Rufino, it is the Roman-inspired, Italian trattoria cuisine that rules the kitchen and puts its mark on the otherwise neat and small menu. The menu consists mostly of pasta, and all types and shapes are handmade by the knowledgeable hands of the staff. The servings change often because Rufino Osteria constantly follows the season and its ingredients, so try not to fall in love with just one of the pasta dishes. That being said, their carbonara, which is made from original Roman traditions, is worth ordering.
Foto: Andreas Wiking
Østerbro’s pasta pub. First the pasta was on the menu, then it was off, and then it came back again. After a period of time where Hos Fischer chose to skip the pasta altogether and focus on pizzas, the restaurant re-introduced their pasta service. And it has brought great joy for many guests. Especially Hos Fischer’s version of the well-known cacio e pepe, made with linguine, parmesan and black pepper, can make most people really happy. If you would rather go for something else, try Fischer’s orecchiette with ham, chili and courgette instead. The only thing you have to keep an eye on is the time of your visit, as some of the dishes are only served for lunch or dinner.
Victor Borges Plads 12,
Back in 2018, Nørrebro was enriched with a neighbour-pasta restaurant. In a cozy basement by Nørrebroparken and with an informal approach to serving, Bar Pasta has won the hearts of the locals. And of course this also has something to do with their pasta dishes, which play a big role in the small restaurant. For example, you can eat mafaldine – a kind of wavy ribbon pasta – with rabbit ragu, ballerini al limone – a twisted type of pasta – with lemon, parmesan and pecorino or strozzapreti – a kind of twisted pasta, but very elegant – with homemade salsiccia and seasonal greens. That sounds pretty good, right? It really is, so remember to book a table.
On Vesterbro, you will find this Italian trattoria, which has been given a modern makeover and an international twist. At Italo Disco, all pasta is handmade and freshly made every day, and the pasta dishes change just as often. The restaurant works with ingredients that can sometimes be sparse or difficult to get hold of – for example, Italo Disco makes a spaghetti with roe from Danish ten-armed squid, but the roe is not always available, which is why this dish might only last for lunch service. In addition, they make their own bottarga on pikeperch, which they grate over fresh pasta with chili, garlic, lemon and good olive oil. Simple but good!
Scarpetta is a modern and authentic Italian restaurant. Although the starting point is the classic, Italian flavours, Scarpetta is also looking for Italian ingredients and specialties that represent a side of Italy that most Copenhageners may not know. When it comes to pasta servings, though, it’s mostly classic and safe. For example, you can get vongole, which is linguini with parsley, chili and mussels, spaghetti with meatballs, tomato sauce and parmesan, or ravioli with spinach, ricotta, parmesan, sage and pine nuts. Scarpetta is part of the Cofoco chain and can be visited in either Nørrebro or Islands Brygge.
Islands Brygge 81F,
It is in the name that pasta is being served in this restaurant. At Spaghetteria, the concept is that the food is served for sharing, and that you nibble a little here and there in your company – just like at a classic, Italian spaghetteria. This means that you typically choose five or six different antipasti and a pasta dish or two, which are shared around the table. A few examples of the pasta servings could be mussel-shaped pasta with mussels, lemon, chili and parsley or velvety papadelle with chanterelles.
Vester Farimagsgade 2,
Barabba is a modern Italian eatery in the middle of the city where you can eat and drink wine until 2 o’clock at night. And if you come towards closing time – or just on the other side of midnight – there is a good chance that you will be sitting with the staff from the rest of the Copenhagen restaurant industry. They come regularly to visit Barabba after service, because who does not like to end the day with a good serving of pasta? Among the pasta dishes you can choose between pici al cacao (pasta made with cocoa beans) served with venison ragout, spaghetti with grilled zucchini juice and homemade goat’s milk ricotta, culurgiones (small “pasta pockets” that look a bit like a dumpling) with scarmorza, potato and tomatoes, or fregola (small pasta type from Sardinia that looks like large couscous) with mussels and spicy nduja.
Store Kongensgade 34
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