“Pasta is for everyone, it was never meant to be exclusive,” says Paola Toppi. It’s the mindset behind her latest Potts Point venture Pasta Shop, where every item on the menu sits below $30.
“In Italy, it’s a staple that people of all walks of life can afford to eat everyday,” she adds.
Toppi’s goal is to make pasta more accessible. The restaurateur is the previous owner of Bar M (formerly Bar Machiavelli), Toppi Martin Place, and Machiavelli, which she nods to on the menu with the spaghetti Machiavelli, made from a 40-year-old recipe.
It sits among 11 house-made pastas, including a spicy rigatoni alla vodka, gnocchi gorgonzola, and classic lasagne.
“It’s decades of pasta knowledge, made accessible,” says Toppi. “We’re still using the premium ingredients we’ve always been known for, but by creating a more relaxed dining experience, people are able to enjoy them for less.”
Accompanying the pastas is a selection of salads, house-made focaccia, and classic desserts like tiramisu and cannoli.
The drinks list is short and sharp, with a rotating list of Italian wines chosen to pair with the pasta menu, ready to pour Maybe Sammy negronis and margaritas, Sardinian beer, traditional Italian soft drinks, and BYO available.
Delivery is also available to Sydney’s Eastern Suburbs.
The 35 seat venue, which opens tomorrow, sits in the former Sonora Mexican site on the corner of Bayswater Road and Ward Avenue. It is open for dinner from 5-9pm, Wednesday to Sunday, and for lunch from 11.30am-3pm, Thursday to Sunday.
Photography by Trent van der Jagt.
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