When opening a pasta joint, ordering a pasta machine is a good place to start. For Samantha Fitzpatrick (Cakes & Shit) and Sam Holman (former co-owner of The New Black), the pair behind Valley spot Uh Oh Spaghettio, it was one of the first things they did.

Eventually, it arrived. The machine – an Italgi pasta extruder – can churn out 13-kilograms of pasta an hour. This means all pasta can be made in-house (except for the gluten-free pasta, which is bought fresh every week). On an average night, the venues goes through 30 kilograms of pasta.

Uh Oh Spaghettio is housed inside the two-level, heritage-listed 19th century Apothecaries Hall, once home to The Apo. The fit-out builds on the exposed heritage brick with pink neon, concrete and giant pasta-themed art. Out the back is a glass-enclosed, marble-tiled pasta room that allows diners in the courtyard to watch the pasta machine in action.

Holman’s menu includes Peroni-infused macaroni with anchovy gremolata and fermented honey ricotta; pork and veal bolognaise with pappardelle and tomato sugo (Holman uses his grandmother’s sugo recipe); and squid ink spaghetti with seafood, fermented chilli, fried garlic and house-made XO sauce. For starters, there’s house-baked focaccia, bruschetta and bolognaise chips (think of an Italian poutine).