The Garganelli, an egg pasta typically found in Romagna in Northern Italy, is cooked to perfection and slathered with Pecorino, Parmigiano, and black pepper. This was then topped with a shower of freshly shaved pecorino. The amount of cheesiness and the heat from the black pepper were well-balanced in this dish. This was excellent!
Yes, it was good. The dough on the tortelli above was nice and firm, enveloping a velvelty smooth pumpkin filling, all while being coated in butter and sage.
The vegetarian eggless lagane with just chickpeas, chilli and spicy garlic is superb.
The idea of a pasta bar is a fun one, which is not common in Singapore. If you love Italian food, Pasta Bar is worth a try.