Rustichella Pasta Bar

08/11/2026

❤️ A little earthy, a little creamy, a lot to fall for.

Our beetroot-infused potato gnocchi, soft and delicate, are wrapped in a rich Taleggio cheese cream with sweet buttered leek, then finished with beautifully browned pork sausage.

A colourful combination of flavours and textures, comforting yet a little unexpected.

Join us MONDAY at Rustichella Pasta Bar in Nundah!

🍝 Lunch: 12 pm – 2 pm
🍷 Dinner: from 4 pm

Book your table and come enjoy something special! ---- https://rustichella.au/bookings/

02/11/2026

A little change of plans for today.

Rustichella is closed this Monday, 2 November. We'll be back tomorrow from 12 pm, ready to welcome you again.

In the meantime, something different from our usual pasta stories.

A little music, a little cinema, and something to enjoy wherever you are today.

GRAVITY, the new music video from Brisbane-based AHRKO, premieres on YouTube today.

A story about everything we carry, and the freedom of letting go.

Put your headphones on, take a few minutes for yourself and enjoy.

🎬 Watch the premiere: https://youtu.be/FOmipOfiRKw

See you tomorrow at Rustichella!

STREAM "GRAVITY":🎧 https://open.spotify.com/artist/219TiyNITxIjJns...

29/10/2026

Bologna, dressed in green. 💚

There is something wonderfully theatrical about Balanzoni. Perhaps it's no coincidence that their name is inspired by Dottor Balanzone, the larger-than-life character of Bologna's Commedia dell'Arte, famous for his grand speeches, extravagant personality and unmistakable Bolognese spirit.

And just like the character, these little green parcels have quite a story to tell.

At Rustichella, we make our Balanzoni from fresh spinach pasta, rolled thin and carefully folded around a generous filling of creamy ricotta, Parmigiano Reggiano and pistachio mortadella.

We finish them with a delicate cream sauce, crushed pistachios for a little crunch, and pink peppercorns that bring a gentle floral fragrance and a beautiful contrast to the richness of the filling.

It's a meeting of flavours that feels both comforting and a little indulgent, where every ingredient has its place and nothing needs to shout for attention.

Perhaps that's the beauty of Bologna's cooking. It doesn't need to reinvent itself to remain interesting. A few good ingredients, a little patience, and the pleasure of making pasta by hand.

Come and discover our Balanzoni. Join us for lunch or dinner at Rustichella Pasta Bar in Nundah. Book your table online, or join our standby list if we're fully booked indoor

19/10/2026

Some dishes need no introduction. Others deserve a little attention.

Pappardelle with Pulled Lamb Ragù.

Tender lamb, slowly cooked until it falls apart, folded through a rich, deeply flavoured ragù and embraced by wide ribbons of our handmade fresh pappardelle.

Generous, comforting and full of character. The kind of pasta worth making plans for.

Let the pasta speak.

Join us at Rustichella Pasta Bar in Nundah Village. Book your table online, or join our standby list if we're fully booked. --- https://rustichella.au

11/10/2026

Monday calls for Passatelli! 🇮🇹

Our Passatelli Asciutti meet a silky asparagus cream, finished with crispy strips of smoked speck for a lovely savoury crunch.

A little taste of Emilia-Romagna, where simple ingredients and regional traditions come together on the plate.

Join us this Monday for lunch or dinner at Rustichella Pasta Bar in Nundah Village.

Book your table online, or if we happen to be fully booked, you're welcome to join our standby list. We'll be in touch if a table becomes available, either indoors or outdoors, weather permitting. ---- https://rustichella.au

07/10/2026

Meet the ZUCCOTTI — purple outside, golden at heart. 💜

Cappellacci made with purple potato-infused pasta, filled with sweet roasted pumpkin and finished with creamy Taleggio and toasted hazelnuts.

Earthy, rich, nutty and just a little unexpected—freshly handmade at Rustichella.

Come and try them while they’re on the menu. —- https://rustichella.au/

30/09/2026

You’ll want to try these.

Our handmade Salamotti are filled with creamy potato, sweet leek, salame and Asiago cheese—a rich, comforting combination wrapped in delicate fresh pasta.

Come and discover them at RUSTICHELLA.

Lunch starts at 12 pm.
Dinner starts at 4 pm.

Book your table: rustichella.au/bookings

28/09/2026

“What a fun list this is!”

We’re proud to share the judges’ wonderful review of the RUSTICHELLA w**e list.

They celebrated its playful design and approachable guide to grape varieties, as well as our intentional focus on independent producers, lesser-known grapes, cult releases and w**emakers working beyond the usual path.

Our extensive Lambrusco collection was given its own moment in the spotlight, alongside our substantial selection of orange w**es. The judges also recognised celebrated producers including Occhipinti, Foradori, Gravner and Frank Cornelissen—while praising the deeper exploration of unfamiliar names and w**es throughout the list.

Their final verdict?

“Cool w**e list 101.”

A beautiful recognition of a w**e list that is personal, playful, proudly Italian and created for curious drinkers. Come and explore it with us. 🍷 --- https://rustichella.au

22/08/2026

Rustichella is taking a little pausa from 24 August.

The pasta rollers will rest, the w**e bottles will stay quiet, and our doors will close for a few weeks. We’ll return towards the end of September, ready for a new season of fresh pasta, fuori menu surprises and lunches.

See you when the pasta starts rolling again. --- https://rustichella.au/

17/08/2026

CAMELIE — delicate outside, rustic at heart.
Fine sheets of fresh egg pasta embrace a generous filling of potato and pork sausage: soft, savoury and deeply comforting. The natural sweetness of gently buttered leek balances the richness of the filling, while poppy seeds bring a subtle nuttiness and a delicate contrast in texture. Each element has a distinct character, yet they come together with quiet harmony: tender pasta, a hearty centre and an elegant buttery finish. Familiar ingredients, thoughtfully composed into something unexpected. Camelie. The countryside, folded into pasta.

Available from today. --- https://rustichella.au

12/08/2026

Sfoglia lorda al tuorlo piccante.
Two delicate sheets of fresh egg pasta hold a fine layer of filling before being cut into small, imperfect squares.
“Lorda” means dirty—but only because the filling is spread across the sfoglia in a thin veil, leaving its mark between one layer and the next.
Our version brings together the richness of egg yolk and the deep, savoury heat of ’nduja. The yolk softens its intensity, while the ’nduja adds warmth, depth and a lingering spicy edge.
Small in shape, generous in character: traditional pasta with a bold Emilian accent. --- Thursday and Friday, lunch and dinner! --- https://rustichella.au/