The best pasta bars in Singapore for an Italian feast

Rigatoni, fettuccine, penne, and linguine — pasta, in its multi-varied shapes, sizes, and forms, is wonderful. It is a versatile canvas for Italian nonnas to showcase treasured sauce recipes that have been handed down for generations and anchored with the best seasonal, often hyper-local produce.

Pasta’s flexibility also means that it serves equally well in an unfussy neighbourhood trattoria and fine-dining establishment — with the right complements to elevate it. These can range from hearty meats and the day's catch to the earthy, decadent bounty of winter truffles.

Read on for our selection of luxurious pasta joints in Singapore and where to find them.

Sophia

Though 2025 has undoubtedly seen a pizza renaissance in Singapore — no thanks to the arrival of Neapolitan heavyweights like L’antica Pizzeria Da Michele and Pizzeria Vincenzo Capuano — the newly opened Sophia in The St Regis Singapore hotel is here to remind us that there’s more to the Italian culinary canon than just crowd-pleasing pies.

Puglia-born chef de cuisine Angelo Sergio conveys his dedication to fine produce and simple flavours through a menu celebrating time-honoured recipes from 11 regions of the motherland. 

Naturally, this includes a selection of rib-sticking pasta ranging from the honest and hearty rigatoni carbonara, to the rare and luxurious — think smoke-kissed tagliatelle, or pappardelle heady with a rich, wagyu-laden ragu.

Don’t forget to leave some room for flame-grilled meats informed by the chef’s previous stint heading St Regis’ defunct steakhouse, The Astor Grill, or the indulgent tableside dessert cart experience.

Find out more here.

Scarpetta

Dining at Scarpetta is an experience. Not just because the cosy restaurant only accepts walk-ins for its handcrafted pasta — which, more often than not, means disappointment (or a short walk to fellow new kid Pizza Studio Tamaki) — but also for the adherence to its namesake ritual of la scarpetta.

For the unanointed, la scarpetta refers to the act of cleaning up every single drop of sauce on your plate with a wash cloth of crusty bread — terrible for waistlines everywhere, but excellent where it comes to extending the pleasure of your pasta education at the hands of chef Danny Ng, previously head chef at now-defunct Bar Cicheti.

The pasta programme here is lean, with just six items on offer. Shoot for the Spicy alla Vodka, which features tomato, basil, and rigatoni baked to a charred, textural crisp, or the moreish crab taglioni speckled with confit garlic.

The accompanying cast of snacks and desserts is equally worthy of attention — don’t miss the luxuriant Tuscan schiacciata (flat bread) toast topped with seaweed butter and a dollop of uni. 

Find out more here.

Locanda

Homely trattoria vibes with an emphasis on comfort food and quality wine — those are the foundations of Locanda, a casual Italian joint on Rowell Road by the folks behind Michelin-starred Buona Terra.

Its name is taken from the Italian word for inn, though that fact is made immediately apparent once you’ve stepped into its classically charming and distinctly unpretentious dining room. This ethos carries through to the menu, with a selection of appetisers, larger sharing plates, and hearty pasta for lunch, dinner, and weekend brunch. 

Highlights from the restaurant’s housemade pasta include a pappardelle dressed in a ragu of mixed mushrooms, linguine with clams and bottarga and prawn tagliatelle. Bring friends if you’re looking to enjoy the fruitti di mare — or “the fruits of the sea”, referring in this case to a champion’s portion of sauteed shellfish — with spaghetti, or to better explore its wine list with over 150 labels from small-scale and lesser-known producers. 

Find out more here.

Revolution Wine Bistro

When Wine RVLT, everyone’s favourite, buzzy neon-lit wine bar, closed earlier this year, no one expected it to rise from the ashes just months later as a full-fledged restaurant tucked within the showroom of Danish furniture brand Fritz Hansen.

Yes, this means everything — from the furnishings to the lights above — is designer-grade.

Meanwhile, everything else that people have come to love about Wine RVLT — now Revolution Wine Bistro — remains: its unbridled love for vino, both natural and organic; a focused menu of unfussy bar bites; and, yes, pasta with a decidedly Asian slant.

These include clams linguine spiked with Chinese hua diao cooking wine, housemade ravioli tossed in chicken rendang, and a spaghetti carbonara made unctuous and rich with salted egg. Note that the pasta is primarily a lunch offering, as the restaurant switches to a tasting menu format for dinner.

Find out more here.

Il Giardino

Il Giardino translates to The Garden, which is an apt name given that the latest restaurant by the hospitality outfit 1-Group is situated in the bucolic surroundings of the Singapore Botanic Gardens. 

The focus here is cicchetti-style dining, the Venetian equivalent of tapas or convivial small plates, anchored in mostly traditional Italian fare. Think garden salads worthy of the UNESCO-recognised surrounds, house-made salumi croquettes, and sharing dishes available in two sizes to suit varying parties and appetites.

These include pasta such as ear-shaped orecchiette splashed with a creamy olio of lamb ragout, mascarpone and stracciatella, spaghetti vongole and, for a locavore twist, tagliatelle cradling wagyu beef rendang.

A nature-inspired cocktail programme is also on the cards for diners looking to freshen up with Italian tipples reinvented with local herbs and botanicals.

Find out more here.

Osteria Mozza

Following a visit from its celebrity patron, chef Nancy Silverton, Osteria Mozza at Hilton Singapore Orchard hotel has rolled out a pasta tasting menu available only to dinner guests at the 12-seater Mozzarella Bar.

Expect a revolving selection of four pasta courses handcrafted by the restaurant’s pizzaiolos every morning, along with a sweet treat to finish.

For now, the pasta selection includes a restaurant signature in the fonduta ravioli, balancing the rich, creamy stuffing with a drizzle of 25-year-aged balsamic vinegar, a craggy-edged mafaldine tossed with guanciale, tomatoes, and pecorino romano, and an orecchiette with fennel sausage. 

The menu is set to change according to the seasons. Under the direction of executive chef Peter Briks, expect the year-end pasta selection to include veal or winter truffles.

Find out more here.

Chicco Pasta Bar

Chicco Pasta Bar is the latest concept to spring from the mind of Australian-Italian chef Drew Nocente. Think of it as a casual, pasta-focused (if the name wasn’t enough of a clue) sister concept to his flagship Cenzo, also operating in the Telok Ayer area. 

The restaurant seats 38 in a charmingly decorated blue and white dining room facing an open show kitchen. Its name, Chicco, means grain in Italian — the fundamental building block of fresh pasta, the star of the show at the eatery.

There will be seven varieties of handcrafted pasta, made fresh from scratch daily in a variety of familiar shapes and paired with sauces both full-bodied and flavourful, along with sharing platters laden with meatballs, roasted vegetables, cold cuts, and grilled meats. 

Try the fusilli with a traditional mushroom ragu sauce uplifted by spicy nduja sausage, or the conchiglie, a vegetarian-friendly medley of conch-shaped pasta paired with creamy Stracciatella, basi,l and a hearty tomato sauce. There’s also a rigatoni inspired by the classic Amatriciana, here made with pan-fried chorizo instead of the traditional guanciale and complemented with a punchy cherry tomato sauce.

Find out more here.

Bottega Di Carna

While flame-grilled steaks and unconventional cuts like cow’s knees and picanha take centre stage at acclaimed master butcher Dario Cecchini’s outpost in Mondrian Singapore Duxton, Bottega Di Carna, the meat temple also delivers an intriguing pasta programme that hearkens to the chef’s Tuscan heritage.

These range from meat-heavy pasta like the pici; think of it as spaghetti, but fatter, tossed with Francesina braised beef, pecorino cheese, and chilli oil, and the braised beef cheek macaroni uplifted with parmesan and a hit of earthy black truffle, to an indulgent linguine topped off with a whole lobster and confit tomatoes. 

If you’re looking for something a little less carnivorous, there’s also ravioli parcels stuffed with a classic combination of pumpkin, sage, and Cacioricotta cheese, along with a green lasagna brimming with layers of kale, truffle, and Taleggio cheese.

Find out more here.

Capasso

Colombian chef Fernando Arevalo pays homage to his Italian heritage (through his late paternal grandfather, who hailed from Salerno in southwestern Italy) with his restaurant Capasso, which features a bevvy of pasta dishes alongside other plates inspired by his own Colombian roots, like Iberico pork chop paired with a spicy mango compote and purple sweet potato.

But back to the pasta: There’s a tagliatelle dressed in a hearty Angus beef ragu with a heap of shaved parm; a seafood-centric chitarra (meaning guitar in Italian, referring to the square-edged pasta’s resemblance to guitar strings) paired with a tangy San Marzano tomato sauce, mascarpone, and blue swimmer crab; and delicate ravioli enveloping shredded duck leg confit and a four-cheese fondue, paired with a sunchoke sauce and finished with crisp fried pork skin.

Find out more here.

Fico

Pugliese chef Miko Febrille is well-acquainted with the democratising power of pasta, having fronted a hit handmade pasta hawker pop-up in Chinatown Complex after leaving his post as chef de cuisine at one-Michelin-starred Braci last year. 

That’s probably part of the reason why a live pasta bar is the dining room centrepiece of his new eatery Fico, which opened last May in a breezy corner of East Coast Park with a focus on old-school Italian conviviality.

Apart from a medley of pasta plates like the Denti Del Drago (Italian for “dragon’s teeth” in reference to its rough, jagged edges) draped in white ragu and a classic linguine a la vongole, don’t miss out on the carby goodness that is the restaurant’s signature focaccina, a crisp, airy lovechild of focaccia and pizza.

Find out more here.