Where is the best pasta in Rome?

Based on diner recommendations, the best pasta in Rome is at Pastificio Guerra. We compared 35 restaurants serving pasta.

How much does pasta cost in Rome?

Pasta prices in Rome range from €9.50 to €38.00 across 35 restaurants.

All Dish Comparisons in Rome

Best Pasta in Rome

35 restaurants compared

Price range: €9.50 – €38.00

Avg recommendation: 89%

Top 5 Pasta in Rome (Quick Answer)

Based on diner recommendations across 35 restaurants:

Pastificio Guerra, €9.50 (Centro Storico)
Pierluigi, €32.00 (Centro Storico)
Roof Garden Circus at Hotel Fortyseven, €18.00 (Ludovisi)
Adelaide, €20.00 (Villa Borghese)
Il Sorpasso, €13.50 (Prati)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 35 Restaurants Compared

Pastificio Guerra

Centro Storico·$

Fresh Fettuccine

€9.50

Slightly narrower than pappardelle, this classic ribbon pasta handles heavier sauces.

Tip: Better than pappardelle for lighter sauces like carbonara or aglio e olio.

Pierluigi

Centro Storico·$$$

Scialatielli con Vongole Veraci

€32.00

Ribbon pasta with Manila clams and white wine.

Tip: The vongole veraci (Manila clams) are expensive and essential. This dish is worth the price for the clam quality alone.

Roof Garden Circus at Hotel Fortyseven

Ludovisi·$$$

Squid Ink Pasta with Clams

€18.00

Black pasta made with squid ink, tossed with clams and garlic.

Tip: This dish photographs well and tastes better. The squid ink gives umami depth that regular pasta doesn't have.

Adelaide

Villa Borghese·$$$

Fresh Pasta with Spring Vegetables

€20.00

Handmade fresh pasta with seasonal spring vegetables in a light butter sauce.

Tip: This changes seasonally. Ask what vegetables arrived at the market that day—that's what's in this dish.

Il Sorpasso

Prati·$$$

Rigatoni alla Norcina

€13.50

Pork-based pasta with sausage, mushrooms, and cream sauce.

Tip: If you like sausage and mushrooms, this is comfort pasta. Rich but not heavy.

Pastificio Guerra

Centro Storico·$

Fresh Tagliatelle

€9.50

Thin, delicate ribbon pasta that cooks quickly.

Tip: Thinnest pasta here—only 2-3 minutes to cook. Perfect if you're in a hurry.

Il Ristorante Alain Ducasse Roma

Flaminio·$$$$

Pasta with Fresh Herbs, Butter, and Parmigiano-Reggiano

€18.00

Fresh egg pasta dressed simply with butter, aromatic herbs, and aged Parmigiano.

Tip: This appears simple but it's a test of ingredient quality and pasta-making skill. The butter and cheese matter enormously.

Trattoria Monti

Esquilino·$$$

Vincisgrassi

€16.00

Baked pasta dish similar to lasagna, topped with béchamel.

Tip: This is grandma-style cooking. Order it if you want something warm, familiar, and authentically regional.

Achilli al Parlamento

Centro Storico·$$$

Pappardelle with Wild Mushroom Ragù

€20.00

Wide pasta ribbons with a rich wild mushroom sauce and Pecorino shavings.

Tip: Ask if wild mushrooms are available. When they are, order this. It's only here seasonally.

#10

INEO

Esquilino·$$$$

Spaghetti With Salmon Caviar

€35.00

Fresh spaghetti with salmon roe, herbs, and light broth.

Tip: The caviar quality is essential here—the kitchen sources premium salmon roe. Each bite should pop with distinct, clean flavor.

#11

Angelina a Testaccio

Testaccio·$$

Rigatoni Con La Pajata E Tartufo

€18.00

Rigatoni with braised calf intestine sauce and fresh truffle shavings.

Tip: The truffle is generous and fresh. Ask the server about the truffle source—they often know the region and harvest time.

#12

Taverna Dei Fori Imperiali

Monti·$$

Rigatoni Con La Pajata

€13.50

Rigatoni with calf intestine sauce, tomato, and Pecorino Romano.

Tip: If you've never tried offal, this is a gentle introduction. The texture is tender, the sauce is rich, and the flavor is savory without being heavy.

#13

Pecorino Roma

Testaccio·$$

Rigatoni Con La Pajata

€13.50

Rigatoni with braised calf intestine sauce, tomato, and cheese.

Tip: First-timer to pajata? This is an excellent version to try. The sauce is rich and savory without being off-putting.

#14

Trattoria Da Bucatino

Testaccio·$$

Rigatoni Con La Pajata

€13.50

Rigatoni with braised calf intestine, tomato, and Pecorino.

Tip: If you want to try offal for the first time, pajata is an excellent choice. It's tender, the sauce is savory, and it doesn't taste gamey.

#1594% recommend

Retrobottega

Centro Storico·$$$

Sea Urchin Pasta

€28.00

Fresh tagliatelle with wild sea urchin roe and a light saffron beurre blanc.

Tip: Call ahead to check if uni is available. When it is, don't skip it. The quality is excellent.

#1692% recommend

Trattoria del Pesce

Testaccio·$$

Spaghetti alle Vongole

€16.00

Spaghetti with Manila clams, garlic, and white wine.

Tip: This is simple and perfect. Don't overthink it—the quality of the clams and cooking technique carry the dish.

#1791% recommend

Assunta Madre

Trevi·$$$

Scialatielli ai Ricci di Mare

€38.00

Ribbon pasta with sea urchin and bottarga.

Tip: This is the most expensive pasta on the menu, but the uni is fresh and the technique is precise. Worth every euro if you like sea urchin.

#1891% recommend

Rinaldo all'Acquedotto

Appio·$$

Spaghetti alle Vongole

€14.00

Spaghetti with Manila clams, garlic, and white wine.

Tip: This is the template for vongole. The clams are plump and the pasta is al dente. Simple perfection.

#1991% recommend

Trattoria Monti

Esquilino·$$$

Tagliolini all'Acciuga

€18.00

Delicate egg tagliolini with anchovies, pine nuts, and pecorino.

Tip: This is quintessential Le Marche cuisine. If you want to understand the region through food, order this.

#2091% recommend

Il Sorpasso

Prati·$$$

Tagliatelle Ragù di Coniglio Bianco

€16.00

Fresh ribbon pasta with white rabbit ragù and pecorino.

Tip: The white (cream/butter-based) ragù is what sets this apart from the typical red ragù. It's more delicate.

#2190% recommend

Alberto Ciarla

Trastevere·$$$

Uni and Bottarga Pasta

€32.00

Delicate pasta with sea urchin and salted fish roe.

Tip: This is only available when uni is in season (late fall through spring). Ask if available. Worth every euro.

#2289% recommend

Trattoria Monti

Esquilino·$$$

Tagliolini al Tartufo

€24.00

Egg tagliolini in truffle-infused sauce.

Tip: In autumn, ask if they have white truffles—they cost more but are worth the upgrade.

#2389% recommend

Pastificio Guerra

Centro Storico·$

Fresh Pappardelle

€10.00

Wide ribbon pasta made daily with eggs and durum wheat flour.

Tip: Ask if they have any pre-cooked portions ready. Usually available 12:30-14:00 on weekdays.

#2489% recommend

Nomos Ante

Centro Storico·$$$

Spaghetto Citrus

€26.00

Single strand of pasta with tartness of citrus, candied peel, and lemon caviar.

Tip: The pasta itself is likely tagliatelle-weight, and the single-strand presentation is a visual moment that photographs well. The tartness is intense—this is an acidic, refreshing course.

#2589% recommend

La Rosetta

Centro Storico·$$$

Spaghetti al Nero di Seppia

€24.00

Spaghetti tossed with squid ink, squid, and white wine.

Tip: This dish is the standard by which other squid ink pastas are judged. The balance of ink to pasta to squid is perfect.

#2689% recommend

Il Sorpasso

Prati·$$$

Strozzapreti con Asparagi

€14.50

Twisted pasta with fresh asparagus, garlic, and light cream.

Tip: The twisted shape of strozzapreti is perfect for light sauces like this. The pasta twists catch the cream and asparagus bits.

#2789% recommend

All'Oro

Villa Borghese·$$$

Handmade Pappardelle with Wild Boar Ragù

€26.00

Wide fresh ribbon pasta with slow-cooked wild boar ragù and Pecorino Romano.

Tip: This is hearty but not heavy. The long cooking time makes all the difference.

#2888% recommend

La Terrazza at Hotel Eden

Ludovisi·$$$$

Spaghetti With Acorns, Roasted Coffee, Kentucky Tobacco, and Barley

€38.00

Fresh spaghetti with acorn flour, roasted coffee dust, burnt tobacco leaf, and barley malt.

Tip: This dish requires an open mind about what flavors belong together. The tobacco leaf isn't meant to taste like smoking—it's used as an aromatic ingredient, burnt for flavor complexity.

#2987% recommend

Trattoria del Pesce

Testaccio·$$

Spaghetti al Nero di Seppia

€14.00

Spaghetti with squid ink, squid, and white wine.

Tip: The ink needs to be incorporated smoothly into the sauce—if it's gritty, the technique failed. Here it's perfectly executed.

#3086% recommend

Eataly Roma

Ostiense·$$$

Fresh Pasta Tagliatelle al Ragù

€14.00

Wide ribbon pasta with slow-cooked beef ragù from the ground-level pasta counter.

Tip: This is what homemade pasta with proper ragù tastes like. The butter finish makes it silky.

#3186% recommend

Salumeria Roscioli

Centro Storico·$$$

Scialatielli ai Ricci di Mare

€32.00

Fresh ribbon pasta with sea urchin roe.

Tip: Sea urchin quality varies greatly. At Roscioli's prices, expect the best—it should taste clean and sweet, not fishy.

#3285% recommend

Rinaldo all'Acquedotto

Appio·$$

Spaghetti al Nero di Seppia

€13.00

Spaghetti with squid ink and squid pieces.

Tip: The ink should be smooth in the sauce, not gritty. This version is perfectly executed.

#3385% recommend

Osteria del Pesce

Monti·$$

Pappardelle al Ragù di Pesce

€16.00

Wide ribbon pasta with mixed fish ragù.

Tip: The fish ragù is less common than meat versions. This one is rich and flavorful without being heavy.

#3485% recommend

Livello 1

Centro Storico·$$

Spaghetti ai Frutti di Mare

€18.00

Spaghetti with mixed shellfish, garlic, and white wine.

Tip: The timing is crucial—eat it immediately when it arrives so the pasta stays al dente. The broth is the best part, so have bread ready.

#3584% recommend

Osteria del Pesce

Monti·$$

Spaghetti al Limone e Ricci

€18.00

Spaghetti with lemon and sea urchin roe.

Tip: This is only available when fresh uni is in season (roughly November through April). Ask if it's available before ordering.