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At Due’ Cucina, we’re all about bringing the joy of Italian regional cooking to your table. Think fresh, handmade pasta, scratch-made sauces, and desserts that make you say, “Mamma mia!” Founded by two Italian friends who grew up eating and cooking the real deal, we’re here to serve authentic, high-quality dishes that won’t break the bank. Whether you’re here for a quick lunch, date night, or just need your pasta fix, we’ve got you covered with bold flavors, cozy vibes, and lots of love in every bite. Come hungry, leave happy—just like family!
Bright, relaxed cafe serving health-conscious, handmade pastas topped with seasonal sauces.
Address and Contact Information
Address: 412 Broadway E, Seattle, WA 98102
Phone: (206) 208-6670
Website: https://duecucina.com/?utm_source=google&utm_medium=organic&utm_campaign=seolocale
Menu Photos
Order and Reservations
Order: Order online
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Related Web Results
Top Italian Restaurant in Capitol Hill, Seattle – Due’ Cucina
Due’ Cucina is a top Italian restaurant in Capitol Hill, Seattle. Enjoy authentic Italian food made with fresh ingredients. Visit us today!
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Due’ Cucina is a top Italian restaurant. Indulge in the finest pasta dishes, offering authentic flavors & fresh ingredients. Visit us today!
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Reviews
PRAMOTH JAYAVELAN
Great pasta, budget-friendly, and perfect for families!
We had an amazing experience at Due Cucina! The concept is great—there are so many options to choose from since you get to pick your sauce and your pasta shape separately.
We ordered the Mushroom & White Truffle Oil pasta and the Basil Pesto pasta. Both were delicious and felt fresh. It’s a fantastic spot if you are looking for high-quality food that is still budget-friendly.
Another huge plus is that it’s very kid-friendly, making it a stress-free stop for a family meal. Highly recommend giving it a try!
… moreWe had an amazing experience at Due Cucina! The concept is great—there are so many options to choose from since you get to pick your sauce and your pasta shape separately.
We ordered the Mushroom & White Truffle Oil pasta and the Basil Pesto pasta. Both were delicious and felt fresh. It’s a fantastic spot if you are looking for high-quality food that is still budget-friendly.
Another huge plus is that it’s very kid-friendly, making it a stress-free stop for a family meal. Highly recommend giving it a try!
Joseph Kwon
A Craving for Carbonara, and a Taste of Rome
For some reason, I found myself craving carbonara.
The kind I once had at Taverna 51 in Trastevere, Rome—the thick, rich, velvety carbonara that stays with you long after the meal is over. Honestly, expecting that kind of carbonara in the United States is not easy. Wherever you order carbonara here, it almost always arrives drowned in cream. So even as I felt that craving, I walked into the restaurant Due without much expectation.
“Due” means two in Italian. I walked in alone, a little wearily, and as I said, without high hopes. But this place—there was something different about it from the start. Near the entrance to the kitchen, sacks of flour were stacked high, and it was clear they were making fresh pasta in-house.
The open kitchen revealed two chefs at work, while a young staff member took orders at the counter. The system was prepaid, meaning tips weren’t really expected. They asked for my name; I said, “Joseph.” Not long after, my name was called out loudly from the kitchen.
When I approached the counter, there it was.
Just from the look of it, I knew—this was the kind of carbonara I had eaten in Rome.
The Most Italian Pasta I’ve Had in America
I ordered it because I missed the carbonara I’d had in Italy, and honestly, it turned out to be the closest thing to it I’ve ever tasted in the U.S. The pasta was fresh yet perfectly al dente, and the unmistakable richness of egg yolk came through clearly. It was a proper carbonara.
If I had one minor complaint, it would be the portion size—it was definitely smaller than what I usually make at home. But that may simply be because I tend to eat rather generously. Still, there was no doubt about it: this was the taste I remembered from Italy.
The Roman Trinity of Pasta
Carbonara, along with amatriciana and cacio e pepe, is one of the three iconic Roman pastas. The staff asked me to choose the type of pasta, and I requested spaghetti, just as I had it in Rome. At this restaurant, the pasta shape can be selected depending on the dish.
True carbonara, of course, is made with egg yolk and Pecorino cheese—no cream. As I ate, that unmistakable “taste of Rome” stirred old memories and brought them vividly back to life.
Supplì, Negroni, and a Touch of Temptation
Looking at the menu, I noticed supplì, and on the drink list, a Negroni—the same cocktail I used to enjoy in Italy. The restaurant first opened in 2007, and this particular location is a later branch.
Apparently, a Japanese ramen shop once occupied this space but closed down, and Due moved in a few years ago. The prices felt reasonable for lunch. In the end, I couldn’t resist the temptation of cannoli and ordered dessert as well.
I was sorely tempted to have a glass of wine, but since I was still on the clock, that was out of the question. Still, this is exactly the kind of place I’d love to visit with a friend from Korea someday—one where we’d surely order a full bottle of wine and enjoy it properly.
… moreFor some reason, I found myself craving carbonara.
The kind I once had at Taverna 51 in Trastevere, Rome—the thick, rich, velvety carbonara that stays with you long after the meal is over. Honestly, expecting that kind of carbonara in the United States is not easy. Wherever you order carbonara here, it almost always arrives drowned in cream. So even as I felt that craving, I walked into the restaurant Due without much expectation.
“Due” means two in Italian. I walked in alone, a little wearily, and as I said, without high hopes. But this place—there was something different about it from the start. Near the entrance to the kitchen, sacks of flour were stacked high, and it was clear they were making fresh pasta in-house.
The open kitchen revealed two chefs at work, while a young staff member took orders at the counter. The system was prepaid, meaning tips weren’t really expected. They asked for my name; I said, “Joseph.” Not long after, my name was called out loudly from the kitchen.
When I approached the counter, there it was.
Just from the look of it, I knew—this was the kind of carbonara I had eaten in Rome.
The Most Italian Pasta I’ve Had in America
I ordered it because I missed the carbonara I’d had in Italy, and honestly, it turned out to be the closest thing to it I’ve ever tasted in the U.S. The pasta was fresh yet perfectly al dente, and the unmistakable richness of egg yolk came through clearly. It was a proper carbonara.
If I had one minor complaint, it would be the portion size—it was definitely smaller than what I usually make at home. But that may simply be because I tend to eat rather generously. Still, there was no doubt about it: this was the taste I remembered from Italy.
The Roman Trinity of Pasta
Carbonara, along with amatriciana and cacio e pepe, is one of the three iconic Roman pastas. The staff asked me to choose the type of pasta, and I requested spaghetti, just as I had it in Rome. At this restaurant, the pasta shape can be selected depending on the dish.
True carbonara, of course, is made with egg yolk and Pecorino cheese—no cream. As I ate, that unmistakable “taste of Rome” stirred old memories and brought them vividly back to life.
Supplì, Negroni, and a Touch of Temptation
Looking at the menu, I noticed supplì, and on the drink list, a Negroni—the same cocktail I used to enjoy in Italy. The restaurant first opened in 2007, and this particular location is a later branch.
Apparently, a Japanese ramen shop once occupied this space but closed down, and Due moved in a few years ago. The prices felt reasonable for lunch. In the end, I couldn’t resist the temptation of cannoli and ordered dessert as well.
I was sorely tempted to have a glass of wine, but since I was still on the clock, that was out of the question. Still, this is exactly the kind of place I’d love to visit with a friend from Korea someday—one where we’d surely order a full bottle of wine and enjoy it properly.
Ralph Tayyar
I didn’t expect much from this place given the cheap prices, especially since inexpensive Italian spots in Seattle are often hit or miss. However, Due completely changed my mind. The pastas were amazing: affordable, super flavorful, and clearly well made. The wines are also reasonably priced and pair really well with the pasta dishes.
… moreJacob Gnarley
Absolutely loved this place. All original Italian ingredients. Friendly & knowledgeable staff. I love how dedicated they are to making authentic cuisine. You can watch them make the pasta noodles. I expected this place to be way more expensive. Very affordable and mouth wateringly delicious. I got the Carbonara, excellent. My girlfriend got the Arrabbita… Quite spicy, but very flavorful. Best focaccia bread I’ve ever had. We’ll definitely be back to explore the menu.
… moreLauren Slomnicki
This is my favorite restaurant. It is obvious when you taste the robust flavors that everything is fresh. Each delicious bite is savored. What makes it even better is that it is so affordable unlike every other Italian restaurant in Seattle that you don’t have to wait for a special occasion to enjoy it. As a favorite, we went here on my boyfriend’s birthday and received a complementary tiramisu.
… moreVitalia Ginoris
The host was very respectful and so patient.
The food felt so ethnic and the food was absolutely delicious, savory.
The pasta and sauce are home made which makes it more flavorful.
It was cozy and beautiful inside.
I has the carbonara with crunch tofu that matched and soaked up the sauce perfectly.
… moreThe food felt so ethnic and the food was absolutely delicious, savory.
The pasta and sauce are home made which makes it more flavorful.
It was cozy and beautiful inside.
I has the carbonara with crunch tofu that matched and soaked up the sauce perfectly.
Alex Krulikovsky
Price: Very reasonable — most pasta dishes are $13–$17, a solid value for handmade quality.
Crowd: Can get busy during dinner and weekends, but lines move quickly.
Atmosphere: Modern and relaxed, with plenty of seating compared to the smaller Capitol Hill location. Great for a casual dinner or quick bite.
Transportation: Easy to get to with plenty of parking in the Totem Lake area.
Service: Fast, friendly, and efficient — staff are helpful if you’re trying pasta for the first time.
… moreCrowd: Can get busy during dinner and weekends, but lines move quickly.
Atmosphere: Modern and relaxed, with plenty of seating compared to the smaller Capitol Hill location. Great for a casual dinner or quick bite.
Transportation: Easy to get to with plenty of parking in the Totem Lake area.
Service: Fast, friendly, and efficient — staff are helpful if you’re trying pasta for the first time.
Somya Arora
We absolutely loved the Mushroom truffle pasta with fettuccine noodles. It was delicious yet light.
We also got the spaghetti pomodoro, the texture of the spaghetti felt very fresh and al dente. Pesto pasta was just okay in comparison. Croquette was also good! Could have skipped on the bread with the pasta. Mostly self service here but the pasta is freshly made and worth it!
… moreWe also got the spaghetti pomodoro, the texture of the spaghetti felt very fresh and al dente. Pesto pasta was just okay in comparison. Croquette was also good! Could have skipped on the bread with the pasta. Mostly self service here but the pasta is freshly made and worth it!
Bo
I’ve been supporting Due’ for years and know the owners. Both are great and the concept was ahead of its time. As I’ve tried other Due’s in town, this locations “the first one” seems to be lacking the finesse and quality control for both in person and takeout.
1. The food seems to not be as consistent as the Roosevelt location. Today’s pesto pasta was slightly gloopy and the portion skimpier. The carbonara was very pancetta forward and extremely heavy. It was good but very rich tasting more fusion than Italian.
The chicken meatballs although good were slightly cold in the middle. I tasted a hint of possibly blue cheese in the suppli and this threw me off as I couldn’t quite taste the cacciocavallo
2. The bus your own table and get your plates model throws me off. I think it may work for some but it’s work for my family and I looking to sit down and eat. I think the Roosevelt location has more staff and it can feel more cafeteria style. As a customer looking to relax I don’t envision myself clearing a table and busing it as I am aware this is the model
3. Service in the past at the Cap Hill location has been rude and not as inviting. Roosevelt seems to have managers on staff guiding the ordering process. Roosevelt plates and cups alway seem to be overflowing which can make it hard to stack
I provide this reflection because I care about your business. The new signage at the cap hill location is great and prices are kept low. The focaccia sandwhichsd are a great addition and I like the pairing of sides. I’m glad the fusion aspect is less and it seems more Italian. It’s still remains one of the better Italian pasta places in town. I hope my critique doesn’t come across as harsh. I changed my score as I believe some of the times I came by without the owners there it had been a one off with the service.
… more1. The food seems to not be as consistent as the Roosevelt location. Today’s pesto pasta was slightly gloopy and the portion skimpier. The carbonara was very pancetta forward and extremely heavy. It was good but very rich tasting more fusion than Italian.
The chicken meatballs although good were slightly cold in the middle. I tasted a hint of possibly blue cheese in the suppli and this threw me off as I couldn’t quite taste the cacciocavallo
2. The bus your own table and get your plates model throws me off. I think it may work for some but it’s work for my family and I looking to sit down and eat. I think the Roosevelt location has more staff and it can feel more cafeteria style. As a customer looking to relax I don’t envision myself clearing a table and busing it as I am aware this is the model
3. Service in the past at the Cap Hill location has been rude and not as inviting. Roosevelt seems to have managers on staff guiding the ordering process. Roosevelt plates and cups alway seem to be overflowing which can make it hard to stack
I provide this reflection because I care about your business. The new signage at the cap hill location is great and prices are kept low. The focaccia sandwhichsd are a great addition and I like the pairing of sides. I’m glad the fusion aspect is less and it seems more Italian. It’s still remains one of the better Italian pasta places in town. I hope my critique doesn’t come across as harsh. I changed my score as I believe some of the times I came by without the owners there it had been a one off with the service.
Sheen Hunter (#SheenTV! #SeattleFreeze)
Order from the website. Every time,
Exceptional service of delivery fast.
The only place in town that has traditional Sicilian Canollo. They outbdo Kelli Canolli and Canollo because they make a different less sweet and traditional type. This restaurant still has fair prices compared to the rest of the area.
Amazing noodles and couldn’t say anything isn’t less than fantastic.
… moreExceptional service of delivery fast.
The only place in town that has traditional Sicilian Canollo. They outbdo Kelli Canolli and Canollo because they make a different less sweet and traditional type. This restaurant still has fair prices compared to the rest of the area.
Amazing noodles and couldn’t say anything isn’t less than fantastic.