Pastificio 

Small batch fresh pasta production

Canestri trafilata al bronzo

Composition: Durum wheat.

Format: Short.
Method of production: Drawn using bronze dies.

Price: S$10/ 180g (serves 2 average persons)


Bucatini trafilata al bronzo

Composition: Durum wheat.

Format: Long.
Method of production: Drawn using bronze dies. 

Pasta only price: S$10/ 180g (serves 2 average persons)


Spaghetti trafilata al bronzo

Composition: Durum wheat.

Format: Long.
Method of production: Drawn using bronze dies. 

Pasta only price: S$10/ 180g (serves 2 average persons)

Pasta and sauce price: S$18/ 180g pasta and 240g Sugo di Pomodoro* (serves 2 average persons)

*Plum tomatoes simmered with garlic and EVOO. Basil and garlic salsa.


Tagliatelle Fatto a Mano

Composition: Eggs and soft wheat. 

Format: Long.

Method of production: Egg pasta stretched traditionally by mattarello (rolling pin) and cut by hand.

Pasta only price: S$16/ 180g (serves 2 average persons)

Pasta and sauce price: S$28/ 180g Pasta and 300g Ragu Bolognese* (serves 2 average persons)


*Traditional Ragu Bolognese. Ground beef & pork, pancetta, strutto, Parmegiano Reggiano aged 24 months, homemade chicken stock, noce moscata, 2 hour soffritto. Simmered for 3 hours. 


Tortellini Bolognesi

Composition: Eggs and soft wheat. Traditional filling of Mortadella Bolognese, Prosciutto di Parma aged 16 months, pork, Parmegiano Reggiano aged 24 months and noce moscata.


Format: Filled.

Method of production: 3cm squares cut from sfoglie (traditional egg pasta sheets stretched traditionally by mattarello), dotted with filling and folded by hand.

Pasta only price: S$36/ 180g (serves 2 average persons)

Pasta and broth price: S$44/ 180g Pasta and 600g Brodo di Carne* (serves 2 average persons)

*Meat broth includes whole chicken, mire poix, bay leaves cooked over a bare simmer for 18 hours.