1154 Pastaria occupies a bright corner of Cuba and Ghuznee streets with a format that suits its concise pasta menu. It is a walk-in restaurant, and the large wooden table at the centre turns much of the room into shared dining rather than a collection of isolated tables. Smaller seats and a window bench give solo diners and pairs a view of Cuba Street, while mint-toned tiles and abundant daylight keep the setting relaxed. The arrangement matches the kitchen’s straightforward idea: handmade pasta, recognisable sauces and a meal that can be as quick or sociable as the diner wants.
The kitchen gives each sauce a pasta shape with enough character to carry it. Spaghetti alla San Giuannin combines prawns, anchovies, capers, sun-dried tomatoes, chilli and basil in a spicy tomato and olive-oil sauce, while fusilli catches a creamy tomato and vodka sauce sharpened with garlic and chilli. Conchiglie holds a slow-cooked beef and pork Bolognese; broad pappardelle is paired with braised beef-shin ragù; and gnocchi brings together porcini, truffle mascarpone, roasted mushrooms, spinach and walnuts. Ricotta ravioli with brown butter, sage and hazelnuts offers a gentler counterpoint.
Dietary choices are integrated into the structure of the menu rather than treated as a single substitute. Most non-vegan sauces can be served with gluten-free pasta, and four dedicated vegan preparations cover tomato and basil, kale and basil pesto, the spicy San Giuannin profile with mushrooms, and roasted red-pepper pesto. The short list beyond pasta is equally deliberate: garlic and rosemary rolls for sweeping up sauce, citrus and rosemary olives, pickled seasonal vegetables, garlicky greens and a rocket salad with walnuts, red onion, parmesan and balsamic dressing.
Dessert keeps the scale modest, with panna cotta finished with coffee caramel and almonds or a flourless chocolate cake. Organic or natural wines, local craft beer and house-made sodas give the drinks list the same casual character as the food. The kitchen also sells fresh pasta, sauces and a take-home bag that combines a chosen pasta and sauce with rolls and parmesan. That option reinforces what 1154 does best: reduce an Italian meal to a few well-matched components, then make each one carefully enough that very little else is needed.
Address: 132 Cuba Street, Te Aro, Wellington 6011, New Zealand
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