Laboratorio di Pasta 

In our pasta studio, we are constantly working on our dough formulas and processes to get them better. Below are some pasta formats that we are currently working to be rolled out (pictures to follow soon). These are not on the menu but some are almost ready to be, so do enquire!

Filled Pasta

Tortelloni di Maiale 

Egg pasta sheets with a pork filling folded by hand. Served in either a rich chicken broth or fonduta.

Doppio Agnolotti

Two complimentary flavours filled in one ravioli. Finished in a butter and herb sauce.

Culurgiones Ogliastrini

Traditional Sardinian ravioli filled with a root vegetable, cheese and herbs braided closed by hand and served with a tomato based sauce.

Anolini

Little ravioli made with a pasta stamp and stuffed with cheese or meat. Served in broth.

Long Pasta

Tagliatelle al Ragu

Traditional Emilian-styled tagliatelle with a rich meat sauce of beef and pork.

Short Pasta

Trofie alla Genovese

A short pasta from Liguria which are made entirely by hand. Served with pesto.

Campanelle

Little bells which are hand formed and served with a vegetable or meat ragu.

Fusi Istriani

A rare pasta from Fruili-Venezia Giulia (north-east Italy).

Booking Information

Availability

Please reach out to us via the contact form on our Home page. We accept dinner bookings on weekdays, weekends and public holidays, which are subject to availability. 

Seating capacity

 Our optimal seating capacity serves a minimum party of 4 up to a maximum party of 8.  

Payment and cancellation policy

Payment of 50% of the total amount will have to be collected as an upfront deposit upon confirmation of the event (i.e. confirmation of the date, party size and finalization of the menu) and the balance will have to be paid 3 days before the event (with effect for bookings in February 2019). Payment can be accepted via electronic platforms such as PayLah!, PayNow and Inter bank transfer. 

We seek your understanding that all funds held in deposit will have to be forfeited if there is any cancellation within 7 days of the event date.

Menu customization

Where possible, we can try to accommodate to certain restrictions or food preferences/ allergies. Please bring this to our attention in our contact form.

Corkage

We operate on a BYOB and no corkage policy.