Handcrafted Pasta and Risotto at Camillo's
I do not believe in shortcuts when it comes to pasta. From the heat of my Rigatoni Arrabbiata to the tableside drama of Vodka Pasta, every dish is a little bit of Italy brought to your table.
When it comes to pasta, I don’t mess around. This is my Vodka Pasta, a dish you'll remember long after the last bite, especially with its creamy sauce and perfect al dente spaghetti.
This is a bowl made for sharing and laughter. My Rigatoni Arrabbiata features slow-cooked tomato sauce with a touch of heat, topped with cheese and herb crumbs. Simple, satisfying, and perfect for long conversations.
An Italian classic meets coastal indulgence. My Soft Shell Crab Aglio e Olio is a unique creation, with perfectly cooked spaghetti tossed in garlic and oil, topped with a crispy, flavorful crab.
A warm plate of my Vegetable Lasagna is perfect for a sunny afternoon. With layers of fresh pasta, vegetables, and creamy cheese sauce, it’s pure comfort food with a garden view.
For my Wild Mushroom Risotto, I use Arborio rice cooked slowly with earthy mushrooms until it's perfectly creamy and rich. It's a comforting dish that warms you from the inside out.
A truly special dish, my Linguine with Salmon Carpaccio features delicate slices of fresh salmon over pasta tossed in a creamy yuzu butter and finished with a pop of tobiko.
The steam rising from freshly cooked pasta is a promise of the delicious meal to come. This is where it all begins, before the pasta is tossed in one of my signature sauces.
A close-up of the Linguine with Salmon Carpaccio, showing the vibrant green tobiko and creamy yuzu butter sauce. It's a dish that's as beautiful as it is delicious.
When pasta meets the sea. The Soft Shell Crab Aglio e Olio brings together the best of both worlds, combining a classic Italian pasta dish with fresh seafood.
My Vodka Pasta is perfectly spiked with just the right amount of indulgence. It's the kind of dish made for nights of fun and great food.
About Handcrafted Pasta & Risotto
When you order my signature Vodka Pasta, it is not just brought out from the kitchen. It is finished right in front of you, tossed tableside in a giant Parmesan wheel. It is a bit of theater and a lot of flavor. If you are planning to come by for a long, lazy lunch, let me know when you book so I can save you a table near the garden.
Pasta is personal for me. I knead every batch by hand because the texture changes when it is made with care. It is not about fancy ingredients, it is about respecting the dough and the sauce.
My Rigatoni Arrabbiata uses a slow-cooked tomato base that balances acidity and heat, while my Wild Mushroom Risotto relies on quality Arborio rice cooked patiently to keep that creamy, earthy finish. I also like to experiment. My Soft Shell Crab Aglio e Olio combines a classic Italian technique with fresh seafood, and my Linguine with Salmon Carpaccio plays with yuzu butter for a zesty, modern twist.
Whether you are joining me for a quick meal or spending the afternoon in my garden in Friends Colony West, the menu is designed for sharing. Come hungry, grab a glass of wine, and do not be afraid to twirl your fork.
Camillo's
I am Sudeep, the person behind the flour and fire at Camillo’s. I knead every batch of pasta by hand and finish my signatures tableside because I want you to feel the same warmth I do when I cook.
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