The story
Little Hollows Pasta opened its doors on Chandos Road in September 2021, five years after the team first started making pasta. What began as a dedication to perfecting recipes has become a focused restaurant and bar serving artisan Italian food. The team behind it are self-taught pastai who have spent years honing their craft, carefully sourcing ingredients from local, family-run independent importers and producers to ensure uncompromising quality and authenticity.
The pasta itself is the star. From bronze-die extruded shapes like linguine, fusilli and macaroni to speciality handmade filled pastas, everything is made on site. Guests can watch the pasta being shaped through the shop window on Chandos Road – a direct view of the kitchen’s daily work.
The restaurant offers two distinct moods. Lunchtime is relaxed and bright, with a sunny garden for warmer months – ideal for family, friends, or work colleagues. Dinner shifts into a lively, buzzing atmosphere, with an a la carte menu alongside seasonal special dishes and drinks. To keep the experience comfortable for everyone, evening parties are kept to a maximum of six guests.
The menu changes regularly, and the team reserves the right to adjust prices without prior notice. For those with dietary requirements, gluten free guests can enjoy a selection of small plates, though no gluten free pasta dishes are provided. Most other dietary needs can be accommodated with advance notice.
Little Hollows Pasta has earned a Michelin Bib Gourmand for 2026, an award that recognises good quality, good value cooking. It’s a fitting nod to a restaurant that focuses on one thing and gets it right. The Italian cuisine here is built on fresh pasta, careful sourcing, and a straightforward approach – no fuss, just excellent food.
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good quality, good value cooking
Visitors consistently praise the ‘welcome and engaging’ service at this laid-back pasta emporium that has come a long way since its days as a pop-up. Watch owner Chris Davis beatifically shaping a seemingly endless ribbon of pasta in the restaurant’s shopfront window workspace. Inside, the lived-in decor of rough wood floors, bare tables and salvaged chairs, plus high shelves housing trailing plants and bottles of wine, creates a relaxing vibe. The short menu naturally showcases Davis’s freshly made pasta, though starters could be anything from monkfish carpaccio with orange and shallot to a wonderfully moreish white bean, fennel and sausage ragù with chive butter. Mains are expertly crafted, precisely cooked and lavishly dressed delights, say a generous plate of half-moon casoncelli stuffed with roast celeriac and Parmesan and bathed in honey, butter and chopped pickled walnuts or tagliolini with prawn-head sauce, chilli, basil and butterflied prawn. After such a high, desserts (including traditional favourites such as tiramisu and affogato) can be a bit of an anti-climax. To drink, a modest list of almost entirely Italian and French wines offers a decent selection by the glass. Visit Tuesday to Friday lunchtime to take advantage of the great-value set menu (three courses for £26 at the time of writing).
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