Pa šta?
The name reads two ways. Once as pasta, and once as the Slavonian “pa šta?” (so what?), which is what we say when someone asks why pasta should be street food. Because it's good, it's quick and it fits in a bowl.
Rome in our heads, Osijek under our feet
It started after a trip to Rome and one thought: proper pasta should be something you can eat on the go. We spent a summer cooking for friends in a courtyard, then opened a small counter on Kapucinska. Ten-odd dishes, a few tables, open six days a week.
How a bowl happens
A well of flour
Tipo 00 sifted onto the board, a well in the middle, eggs cracked inside. Nothing else but a pinch of salt.
Kneaded by hand
For ten minutes the dough fights back, then it gives. Once it's smooth as skin, it rests for half an hour under a cloth.
Rolled and cut
Through the machine, then by knife: tonnarelli for cacio e pepe, wide pappardelle for the venison ragù.
Three minutes, out
Salted water, a short boil, sauce in the pan and straight into the bowl. Pot to fork is quicker than ordering.
A short list, long reasons
Tipo 00 flour
A mill in Emilia
Finely milled for a silky bite.
Eggs
A farm near Belišće
Almost orange yolks from hens that see grass.
Pecorino Romano
Lazio, DOP
Salty and sharp. No carbonara without it.
Black pepper
Tellicherry
Ground only right before serving.
From the crew
We're not a white-tablecloth restaurant and we don't want to be. We want you to drop by on your break, eat something genuinely good and leave happier than you came. Everything we do fits into one sentence: cook what you'd happily eat every day.
The Pa-šta crew
Come and taste it