ColaPasta In Siracusa

We returned to ColaPasta 18 months after our last visit and the wonderful owners remembered us! We had the most delicious home-made pasta and ravioli with home-made sauce, and a home-made pistachio cannolo for afters. Absolutely fantastic food, service, and atmosphere! Perfect! Just perfect!

Tasty pasta, quite large portions, although not the cheapest.

Really hand made pasta with typical varieties of salsa. Homemade style of food.

Great pasta, unexpected combinations of ingredients. Nice local wine. Annoyed waitress pretending to like her job. Paper dishes (plate and water cup).

High quality, fresh, delicious.

After a long walk through the suggestive streets of Ortigia, we came across this lovely little restaurant. The idea of ​​eating a good plate of fresh pasta really tickled us, but there was half an hour until closing time. We asked if it was possible to have lunch and they immediately welcomed us with great kindness! We ordered three dishes of homemade casarecce with: fennel pesto, anchovies and "atturrata" breadcrumbs; swordfish sauce, aubergines and mint; Bolognese sauce. All three dishes were delicious, plentiful and rich in seasoning! Despite the time, the girl who served us was very kind and very nice! We had a great time and I can only recommend it!!!

Cartro plate and glass. Plastic water 0% sustainable. The food without more and a not very cheap price.

With a couple of friends I came across this place almost by chance, while I was walking near Castello Maniace. It is practically on the corner about ten meters from the Bellomo museum, on the opposite side. The formula they use is to propose 6-7 alternatives of fresh pasta produced by them to be combined with as many alternatives of homemade sauces. Therefore the overall cost of the dish is given by the sum of the cost of the fresh pasta chosen plus that of the sauce that you decide to combine. A formula that in my opinion works because instead of offering a dish with a type of pasta and sauce already established by the restaurateur, it is the customer who decides the pasta-sauce combination he or she likes best. Specifically, I took cavatelli with Ligurian basil pesto, while my friends opted for one for casarecce with Norma sauce and the other for tagliolini with swordfish-based sauce which has a mint aftertaste. Personally, I found the cavatelli with Ligurian basil pesto, which I had, fabulous. I also exchanged a taste with my friend who usually had the homemade ones with sauce. In the end I remained convinced that my dish was better than his, while he for his part considered his to be the better one. But, ultimately, we both agreed that they were both very tasty. This place practically lives with a single product: different types of fresh pasta to combine with different types of sauces. There is no possibility of taking a second course whether it is fish or meat. Alternatively, you can just opt ​​for salads. So the consideration that comes to mind is that either their fresh pasta and sauces are good or they can close. In my opinion the first courses offered in this place are good. Of the 3 options we chose, the only note that in our opinion should be modified is that mint aftertaste in the swordfish-based sauce; in our opinion it is a little excessive. The service was very courteous and fast. Which is also obvious if you consider that the cooking time is that of fresh pasta which only takes a few minutes. Another consideration to make is regarding the plates and glasses used. Disposable cardboard plates and cups. For me, in cases where you don't want to have a formal lunch or dinner, this solution is also excellent. We ended lunch with 3 coffees and accompanied our 3 first courses with a bottle of natural mineral water. The restaurant does not have seats inside; you can only eat outside at the tables that are placed in front of the restaurant itself. This makes me believe that in case of rain or bad weather this choice is not the best option for a lunch or dinner. The bill was €46 including cover charge. Considering that we ate three first courses of fresh pasta and sauces that I would describe as "homemade", and that we appreciated, I also think the value for money is excellent. Personally, I will return at the first opportunity to eat the Ligurian cavatelli with basil place again which I really liked.

Pasta itself was good, but everything was served on paper plates and the drinks came in paper cups. This meant that potential and ambience were wasted. Curiously, on the first page of the menu they advertise that everything is sustainable and that they avoid waste. That probably didn't work.

Posto molto accogliente all’aperto in Ortigia, pasta e cannolo veramente superlativi!! Da provare sicuramente Locale molto consigliato