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The silky deliciousness of fresh pasta – and where to get your fix in Singapore

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The silky deliciousness of fresh pasta – and where to go your fix in Singapore

Making fresh pasta daily is a laborious undertaking fifty-fifty in a commercial kitchen, but more restaurants here are rising to the challenge.

The silky deliciousness of fresh pasta – and where to get your fix in Singapore

Chef Alessandro Guistetti of Pasta Bar on Keong Saik Route. (Photograph: Pasta Bar)

xix Mar 2022 06:30AM (Updated: 04 Jul 2022 03:58PM)

Step into Pasta Bar on Keong Saik Route and the starting time matter that will capture your attending is the dramatic open kitchen and the 18-seater U-shaped bar counter that hugs information technology. Information technology is after all, almost like a theatrical stage where chef Alessandro Guistetti puts on a nightly performance, demonstrating the art of making pasta.

On the kitchen counter, Guistetti throws flour, kneads dough, shapes pasta and plates his dishes with precision and much flourish. Perched upon the high stools, one volition notice dowels sticking out from the hanging shelves, each draped with strands of freshly-fabricated pasta out to dry.

Fresh pasta, when made and cooked well, yields a delicately silky yet springy texture. The key to this texture is a right combination of protein and gluten in the pasta dough, which in turn requires a long enough time of kneading before it develops a strong-plenty gluten network. And even though you tin can make pasta from zippo more than just flour and water, the humidity in which the pasta dough is made will also upshot the exact proportion of ingredients.

(Photo: Pasta Bar)

"More than kneading produces more gluten and different pasta doughs for various pastas require different amount of kneading time. For case, long pastas need a lot of hard kneading to go their texture correct," notes chef Lim Yew Aun of Bar Cicheti.

The self-taught chef says that although it was a sure-fire to get the basics of pasta dough making, he needed to spend more time to piece of work out the specificity of the doughs for the unlike pastas, such as the various thickness of the dough for folded pastas every bit opposed to extruded pastas.

"Fresh pasta, when made and cooked well, yields a delicately silky yet springy texture. The key to this texture is a right combination of protein and gluten in the pasta dough."

Indeed, making pasta fresh daily can exist laborious, and if one is to make a large batch of fresh pasta, storage can too prove a problem – leaving them in the chiller volition dry out the pasta too much.

But what restaurants similar Bar Cicheti and Pasta Bar accept going for them is the intimate size of their establishments. This means the kitchen tin can non just focus on making smaller batches of pasta each twenty-four hour period, simply to also utilise quality ingredients in creating the pasta dough.

(Photo: Tipo)

Finely milled 00 flour and semolina flour are par for the course, while Lim shares that he sources for fresh squid to extract their ink to colour and flavor his squid ink pasta. And the try shines through in his dishes: the pastas retain a delightful chewiness. The squid ink pasta, in particular, gives off a briny umami non plant in near others.

For Guistetti, information technology is the continuation of Italian cooking traditions that propel him to brand his pastas fresh daily. On his menu at Pasta Bar are uncommon dishes like the pappardelle – fabricated with two different flours – and served with rabbit ragu, olives and pine nuts; as well as the lagane, a rustic eggless pasta from Southern Italy, here cooked with chick peas, chilli and spicy garlic to recreate one of the oldest known pasta recipes.

"Making pasta fresh daily tin can be laborious, and if ane is to make a large batch of fresh pasta, storage tin can also prove a problem."

If you are looking to (carbo) load up on fresh pastas, here are five restaurants to bank check out.

BAR CICHETI

Bar Cicheti offers pastas in two sizes. (Photo: Bar Cicheti)

A dream for pasta lovers, Bar Cicheti's pastas come in tasting portions for those who want to endeavour a wider range of dishes. You lot'll be spoilt for choice as the card mainstays characteristic items like the spaghetti cacio e pepe, which uses Sarawak pepper; fusilli nero, an umami-laden squid ink pasta mixed with uni, crab and anchovy.

From their newly-launched Spring card, the spaghetti with homemade jalapeno pesto, grated ricotta salata, chopped pistachio, toasted pine nuts hits all the correct spots.

10 Jiak Chuan Road, Singapore 089264; +65 6789 9801; world wide web.barcicheti.com

LINO

Barley Risotto with Wild Mushroom at Lino. (Photo: Lino)

From the Les Amis group of restaurants comes this gimmicky, Italian-inspired restaurant located in Binjai Park that specialises in fresh, handmade pizza, pasta and small plates, all prepared with a focus on seasonal and locally-sourced ingredients.

For pasta lovers, go for the seafood-rich garganelli with lobster and bisque or gild upwards the fresh tortellini enveloping pork and veal filling, served with a rich parmigiano reggiano sauce for a hearty and meaty dish.

7 Binjai Park, Singapore 589821; +65 6463 7800; www.linorestaurant.com

PASTA BAR

The best seats in the house at this 34-seater eating house that opened in Feb 2019, are the counter seats that hug the open kitchen. Watch as chef Alessandro Guistetti and his team create cute plates of pasta starting from just flour, eggs, and water.

The menu features 11 dissimilar pastas, including a hearty tagliatelle with 24-hr beef ragu and parmigiano; and a melt in-the-mouth tortelli with pumpkin and sage. Gluten-gratuitous and whole wheat pasta options are available.

55 Keong Saik, #01-05, Singapore 089158; world wide web.pastabar.sg

PUBLICO

The Lobster Spaghetti at Publico Ristorante. (Photo: Publico Ristorante)

At Publico at InterContinental Robertson Quay, all their pastas are made in firm with flour that is produced in Italia (Pivetti), and eggs that come from cage-free hens. Try the lobster spaghetti with cherry tomatoes, garlic, white wine, and chilli; or the ravioli, homemade pasta filled with ricotta and spinach, sauteed in butter, sage and almond, then dressed with almond oil and parmesan cheese. Gluten-complimentary spaghetti and penne options are available.

1 Nanson Rd, Singapore 238909; +65 6826 5040; www.publico.sg

TIPO

At Tipo, diners get to build their ain pasta dish. (Photo: Tipo)

Information technology's hard non to notice the kaleidoscopic assortment of pastas that adorn the drying racks by Tipo's window. This halal pasta bar along North Bridge Route uses natural ingredients like beetroot, paprika, saffron, lemon and dill to colour and flavor their handmade pastas.

Diners get to build their ain pasta dish past choosing a flavoured pasta, fresh sauces like summer-filled pomodoro or hearty beefiness ragu, and farther toppings similar shaved gouda, pickle-brined chicken breast, or vinegar mussels.

778 North Bridge Road, Singapore 198746; +65 8768 0785; www.tipo.sg

READ> x best Italian restaurants in Singapore: Pastas, pizzas and a lot of cheese

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Source: https://cnalifestyle.channelnewsasia.com/experiences/five-fresh-pasta-restaurants-in-singapore-2019-239096

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