Pasta in Wynwood Quietly Redefines Local Dining Scene

In a year when Miami has seen a surge of Italian eateries and pasta joints opening doors in Miami, the mere mention of another might prompt eye rolls. Yet, Pasta, a quietly launched spot in a less-trafficked corner of Wynwood, is flipping the script.

Open for just six weeks, it’s already proving to be a standout — winning people over with its focus on craft, quality, and prices.

The story begins with chefs Janice Buraschi and Juan Manuel Umbert, a Peruvian couple who own and operate Pasta. Their first iteration in Lima became a beloved institution before they set their sights on Miami. You’ll find both of them in the thick of it every night — Janice finishing dishes with generous showers of aged Parmigiano Reggiano, while Umbert expedites orders with calm precision.

Every Dish Is Made From Scratch, Including the Creamiest Stracciatella I've Ever Had

What sets Pasta apart is how much they make from scratch. We’re talking creamy stracciatella, fresh ricotta, spicy ’nduja, sourdough bread, all the desserts, and, of course, their signature handmade pastas. Most afternoons, you’ll spot Umbert at the front window, rolling and shaping pasta dough with the kind of focus that stops people in their tracks. This level of care isn’t just rare in Miami; it’s almost unheard of. Everything on the menu reflects that dedication, and it’s a big part of what makes this spot feel so special.

True to its name, Pasta is all about — you guessed it — pasta. The menu centers on more than a dozen handmade noodles, complemented by a handful of starters and housemade desserts. Despite the premium quality of the ingredients, prices are surprisingly approachable, with most main courses priced between $20 and $25, which is practically a steal in a town where pasta often ventures north of $30.

The space itself reflects Wynwood’s energy: high ceilings, exposed ductwork, and contemporary design softened by warm rattan accents. At its heart is the open kitchen, where seating along the bar offers a front-row view of the action. Watching Buraschi deftly heat a knife to slice gooey cheesecake or assemble plates with almost telepathic coordination alongside her team feels like a performance.

Must-Order Dishes: Agnolotti With Mushrooms, Taglierini, and the Show-Stopping Torta di Pistachio

And then there’s the food. The stracciatella is a must try. Creamy and barely salted with a hint of olive oil and black pepper, served alongside olive-oil-toasted sourdough. Razor clams offer a sharp contrast: tender, smoky, and herbaceous, topped with salsa verde and a touch of spice from the housemade ‘nduja.

The pastas are where Pasta truly shines. The agnolotti, al dente parcels filled with an umami-laden mushroom sauce, are served in a butter emulsion under a snowfall of 36-month-aged Parmigiano Reggiano. Then there’s the taglierini with black truffle, a dish that captures the essence of truffle without overdoing it. The thin strands are cooked for just two minutes and coated in a glossy, intensely flavored sauce that lingers long after the last bite.

For dessert, Buraschi’s cheesecake, which blends mascarpone and gorgonzola, hits the right balance of creamy sweetness with a hint of tang. But the torta di pistachio is the true showstopper. Made with Sicilian pistachios, its earthy richness is amplified by a chewy pâte sucrée base and a dollop of unsweetened mascarpone cream.

Pasta is already packed nightly, and it’s easy to see why. Its rare combination of exceptional quality and reasonable prices is almost unheard of in Miami. Enjoy it while you can since this place is destined to get even busier, and prices may rightfully rise to match the demand.

In a sea of competitors, Pasta feels like a heartfelt love letter to the craft — and it’s one worth savoring.

Pasta. 124 NW 28th St., Miami; pasta-restaurants.com. Open Wednesday through Saturday from 6:30 p.m. to 10:30 p.m. and Sunday from 5 p.m. to 9:30 p.m.