
The Beautiful Art Of Making Pasta
The Beautiful Art Of Making Pasta is more than a centuries-old tradition and beloved Italian staple, it is an art form and source of…
Read story →Fresh pasta, Italian classics, Valletta and the stories behind what arrives at the table.

The Beautiful Art Of Making Pasta is more than a centuries-old tradition and beloved Italian staple, it is an art form and source of…
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Cacio e Pepe is one of Rome’s great examples of how technique and ingredients can turn simplicity into something memorable.
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Notte Bianca returns to Valletta on Saturday 3 October 2026, bringing art, music, performances and culture into the capital for the evening.
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Pastaus offers gluten-free pasta on request. Here is what guests with gluten intolerance, allergies or dietary requirements should know before ordering.
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Beyond classic pasta shapes, Pastaus serves colourful fresh pasta variations including spinach, squid ink and chilli. Discover how they change the plate.
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Tagliatelle, linguine, paccheri, spaghetti, chitarre and rigatoni all carry sauce differently. Here is a practical Pastaus guide to choosing your combination.
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Learn what makes Amatriciana distinctive: tomato, guanciale, wine, pepper and Pecorino, served with fresh pasta in Valletta.
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Cacio e Pepe is built around Pecorino Romano and black pepper. Discover this Roman classic and enjoy it with fresh pasta at Pastaus Valletta.
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Discover what makes fresh handmade pasta different, from texture and cooking time to the way each pasta shape carries sauce at Pastaus Valletta.
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A practical guide to combining Valletta festivals, concerts, theatre and cultural events with lunch or dinner in the historic centre.
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