Several weeks ago, Mark and I decided to try a new restaurant called Mirko Pasta.

Originating in Atlanta, Mirko Pasta is a Southeastern chain, with a focus on traditional, fresh pasta and quality ingredients.

In my experience, Mobile doesn’t have an abundance of high-quality Italian restaurants. Sure, we’ve had fantastic pizza at La Pizzeria, but their spaghetti and meatballs is mediocre. Via Emilia serves authentic northern Italian fare and The Italian Fisherman offers fresh and refined dishes, but they’re both a bit expensive for ordinary dinners. Pintoli’s is well-priced and consistent, but their food isn’t extraordinary.

Enter Mirko Pasta.

Although we’d actually heard nothing about the restaurant, our mouths began watering at first glance of the online menu.

Apparently others had heard about Mirko, however, because we encountered a 45 minute wait. Having no other plans in mind, we took a seat at the small bar, ordering a half liter of the house Cabernet Sauvignon.

Just as we were getting antsy (and hungrier), a large party finished their meal, allowing us and 2 other couples to be seated.

Bruschetta, beef carpaccio, fried calamari and zucchini, lemon mussels, and classic minestrone are a few antipasti offerings. Several insalate are listed, including the Caprese, which Mark and I shared.

The olives weren’t necessary in my opinion, but we were both impressed with the quality and flavor of the basil chiffonade.

Instead of the typical focaccia or bread sticks, we were served fresh rolls with a white bean dipping sauce. It reminded me of a warm hummus that was flavored with olive oil, black pepper, and rosemary. It was delicious, and we can’t wait to duplicate it at home!

Although several pasta, meat, and seafood dishes are offered, the majority of the menu is “build your own” pasta. All of the pasta is made in-house, with the exception of the gnocchi and capellini (which are imported from Italy).

For $4.50-5.50, one can choose from rigatoni, fusilli, whole wheat penne, pappardelle, fettuccine, tagliolini, various ravioli, and several other types of egg or spinach pasta (there’s even a gluten free option).

Sauces are another $5.00. The list includes classics such as alfredo, Bolognese, and Pesto as well as Norma (tomato, eggplant, and ricotta), funghi (mushroom and cream), granchio (with lump crab meat), and others.

Meat (chicken, sausage, and meatballs), shrimp, or salmon can be added for an additional $3-4.

Since it was a Friday during Lent, we skipped the meat. Mark selected the tagliatelle with Norma sauce while I happily risked “mushroom overkill” with the mixed wild mushroom ravioli and funghi sauce.

The pasta was cooked perfectly al dente, and each of the sauces was incredibly flavorful. Mark was served a generous portion of fresh noodles, topped with a dollop of ricotta and plenty of eggplant. I was able to eat only 2 of my 4 large ravioli, which were stuffed to the edge with a thick filling of what tasted like porcini and portobello.

With 2 half liters of wine, our bill was a little higher than anticipated, but with such fresh ingredients and reasonable pricing, we’ll certainly return in the (near) future. I’d like to try some of their lunch specials, most of which are $7.99 or less.

If you’re craving authentic, affordable Italian in a cozy-but-relaxed atmosphere, give Mirko Pasta a try. You surely won’t be disappointed.