Leila Amirparviz and Darcy Adam weren’t raised in an Italian family, but you wouldn’t know it from the vibe of their restaurant Pasta Club in Brisbane’s West End. It helps that Amirparviz’s mother inherited a restaurant from her Italian partner, and that the culture itself is so built around accommodating newcomers.
“Italians are very welcoming, and they kind of absorb people into their families,” says Amirparviz. “They’re very passionate to share their culture.”
Pasta Club stokes a similar vibe, between its ever-changing menu of handmade pasta and the communal record player where guests can bring their own vinyl or play something from the in-house collection. The low-lit space only seats 40 people, which adds to its cosy atmosphere.
Now that we’re allowed to gather together again, Amirparviz is offering advice about hosting an Italian-style dinner party from home this summer. Of course pasta is the obvious menu choice, as Pasta Club prioritises a fresh product made from local flour and organic eggs. But don’t just buy a bag of pasta for your dinner party: plan ahead for an interactive pasta-making experience.
“It’s always fun to get people involved,” she says. “Make everyone part of the process. One pasta we love making is pici, a hand-rolled noodle made from a basic dough that’s just flour and water. You get everyone into the kitchen to roll out the pici and then drop it into the water straightaway so it’s super fresh. It’s great with the cacio e pepe sauce – cheese and pepper sauce. That’s our signature go-to dish.”
Beyond encouraging guests to roll up their sleeves and join the fun, she says Aperitivo-style snacks are ideal for grazing and showing off the “really simple, fresh flavours” of Italian cuisine. That might include anchovies, focaccia, stuffed zucchini flowers, prosciutto, mortadella, raw fish and other seafood. The Aperitivo tradition extends to drink choices, of course, with Aperol Spritzes providing a pre-meal refreshment.
“The days are getting longer, so you can get away with a cheeky little drink before the sun goes down,” says Amirparviz. “Aperol is definitely our drink of choice.”
Whatever dishes you opt for, the Pasta Club co-owners recommend talking to your local grocer to gauge what’s in season – or educating yourself on that front. As for dessert, it wouldn’t be a true Italian feast without fluffy, coffee-rich tiramisu. Amirparviz and Adams like theirs on the boozier side, with some fresh orange zest and orange juice and a bit of vermouth.
Coming into summer, granita is a staple at Pasta Club. “Whether it’s just a blood orange granita or an almond granita served with a bit of cream on the side, it’s delicious and very Sicilian,” Amirparviz says. “You also can’t go past a panna cotta.”
When it comes to curating the atmosphere on the night, she suggests lots of lit candles and encouraging guests to have a go on the record player. Asking friends to bring a small dish or drink of their choice also invites them into the curatorial process. “Everyone brings a plate, and their own vinyl. Definitely a team effort creates a little community,” says Amirparviz.
“It’s all about the community for us. [At Pasta Club] every night someone is coming in that we know: either friends or a regular. It’s important for us to have that familiarity. People know they can come in and feel like they’re at home.”
This article is produced by Broadsheet in partnership with Aperol. With 100,000 Aperol Spritzes up for grabs this summer to help celebrate being together again, find out how to claim yours.
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Dining and Cooking