I think we all would agree that universally, pasta is a love language. Any date night in movies is someone cooking, eating, ordering pasta. It is comfort, it is ritual, it is a lifestyle imported from Italy yet rewritten through global tastes.

In Dubai you can find all types of bowls from Gigi Hadid’s rigatoni to classic cacio e pepe. But the best bowl of pasta is always at home, isn’t it? So let’s study how to make it.

We sat down with different chefs to ask them the stupid questions about pasta you were too shy to bring up.

Or if you are lazy, let’s see which places are hearty and worth visiting.

Chef Massimo Pasquarelli, Il Gattopardo: “Authenticity is culture. It’s not about a specific spice or a rule — it’s about the consistency of the team, the respect in the kitchen, and the understanding of why certain ingredients matter. In Dubai we have global palates, but the culture must stay.”

Chef Marco Deriu, Cucina agrees with the above, mentioning: “Quality starts with the atmosphere, like in an Italian home where you sit, relax and enjoy. A good sign is when the menu respects the Italian philosophy — few seasonal ingredients, handmade pasta, strong regional traditions, and a story behind every dish beyond just pizza and burrata.”

So, coming into the restaurant, trying to hear the music, search for the interiors, look at people — does it go with the vibe? Do you feel relaxed? Do you see colours on the plates? If yes — it is bingo!

Chef Giordana Attilio, Napoli Napoli Supper Club: “My secret move? My plates. They are handmade in Amalfi by a historic ceramic family, and for me that is the real luxury. And of course, a drizzle of excellent olive oil always makes the difference. It’s non-negotiable.”

If you have been to her supper club, you know it is superior. So, get those pretty plates. I got amazing ones from Room Envy store and highly recommend checking out some pasta-worth bowls there.

Now, as we are set up with plates to make sure the food tastes better and the olive oil is there, following Chef Giordana’s advice.

Now onto some practical steps from Chef Massimo: “First, cook less — if the box says 11 minutes, always cook 9. Finish the pasta in the sauce. That’s where it gets flavour. Second — stop stirring it too much, more you move the pasta, more starch you lose. The flavour goes with it.”

Chef Marco agrees: “Pasta is the soul of the dish. The sauce should always respect the pasta — not cover it. Also, don’t be afraid of adding umami — a touch of anchovy, butter, or aged cheese can really elevate the dish without changing its soul.”

So less motion, less sauce, but more patience and bravery for the flavours. Try to be relaxed and enjoy the slow process (that is quicker than you think). The rule of thumb — simplicity wins.

That brings us to our next point.

Chef Giordana: “Tomatoes, olives, and capers. It is a bit like a puttanesca, but without anchovies. Simple, bright, vegan, and always a winner.” I also know that she rarely follows recipes — experimenting with whatever you have in the fridge, while maintaining balance — this is a true Napoli approach.

Chef Marco goes with the classics: “Spaghetti aglio, olio e peperoncino — it’s the essence of Italian cooking: just garlic, olive oil, chili, parsley, and great pasta. With a bit of technique, this becomes a humble masterpiece.

Chef Massimo is going for pasta, which at first glance requires more skills, but in fact is quite simple. Cacio e pepe is his “silent, midnight pasta” that he cooks when everyone at home are asleep and he needs to nurture himself easy, quickly, and with the least amount of volume — “my secret is I add a bit of anchovies to it and this really elevates even such a simple dish”. So, all you need is — dry spaghetti, pecorino, black pepper, pasta water, olive oil, and anchovy (umami says hi), and the dinner is done!

Il Gattopardo

Soulful and cheeky. Music is right and if you have read the first part, you know it is essential. A must try is agnolotti — it is Il Gattopardo’s accident-born signature that is strikingly good. Also, please try their panna cotta — it is so good!

Napoli Napoli Supper Club

Neapolitan soul served in intimate supper-club format, which makes it more than perfect. Enjoy great company and great food — all under one roof.

Cucina

Amazing internal garden, where they grow their veggies!! Must try is the bisque pasta, tiramisu is to die for and… The steak is just... I don’t have any words.

Sagra Italian Pastificio

Not only is it a place where you can learn how to cook — their pasta is truly amazing, home-made and hearty. And please try their tiramisu — the one to die for!

Antonia

Something I couldn’t help but mention. Nonna’s gnocchis are in my dreams. Also, the chicken salad (dish is called ‘pollo’) is absolutely delicious, I don’t know what they put in the dressing, but it is highly addictive.

Mama Bella

You could take the gorgeous home-made pasta of course. Not not only this — their cold seafood cutting is amazing and if you are in time for a proper meat — they will get you covered.

Gusto

A very nice place for a quick pasta for lunch. The owner is coming from Italy and you can really feel that even via focaccia they serve as a compliment.