Handmade Pastas & Lasagna
Pasta is a feeling—made by hand so you can have that perfect twirl and sigh moment at home. Whether it's a rich, bubbling lasagna or delicate linguine, I'm bringing the trattoria experience straight to your table.
This is where pasta tells a story of the coast. I toss handmade linguine with roasted chili, garlic, and olive oil, then top it with a whole crispy soft-shell crab. It’s a dish that’s both familiar and exciting, bringing a taste of the sea to your table.
A truly elegant pasta dish. I lay delicate salmon carpaccio over a bed of linguine tossed in a creamy yuzu butter sauce, finished with tobiko for a pop of texture. It's a unique fusion of Italian and Japanese flavors.
A classic bowl of Rigatoni Arrabbiata. The large tubes of pasta are perfect for catching the spicy, slow-cooked tomato sauce, and a sprinkle of cheese and herb crumbs adds the perfect finishing touch. It's simple, satisfying, and full of flavor.
My Vegetable Lasagna is pure comfort. Layers of fresh pasta, roasted vegetables, and creamy béchamel sauce are baked until golden and bubbly. It's a hearty and satisfying dish, perfect for a cozy meal.
The process begins. A chef lifts freshly cooked handmade pasta from the boiling water, steam rising in the air. This is the moment before the pasta meets its sauce, a crucial step in creating the perfect dish.
A perfect forkful of spaghetti, lifted from a bowl. This shot captures the simple joy of a good pasta dish, ready to be enjoyed.
An overhead view of my Soft Shell Crab Aglio e Olio. The crispy crab sits atop a bed of perfectly cooked spaghetti, creating a beautiful and delicious contrast of textures.
A close-up of the Salmon Carpaccio and Tobiko on my linguine. You can see the delicate texture of the fish and the vibrant green of the tobiko, promising a burst of flavor in every bite.
Another look at the Soft Shell Crab pasta, showcasing the delicious combination of classic Italian Aglio e Olio with a crispy seafood element. It's a dish you won't soon forget.
My take on Vodka Pasta. I make a creamy, tomato-based sauce with a hint of vodka that adds a sharp, delicious bite. The pasta is piled high and finished with a generous dusting of fresh herbs.
About Handmade Pastas & Lasagna
When you order pasta for delivery, the biggest challenge is keeping the texture right. I make my fresh pasta from scratch daily—meaning it holds its bite perfectly, whether it is a rich lasagna layer or a delicate linguine. Every dish is packed to maintain those complex sauces, so it arrives at your table exactly the way it left my kitchen.
For me, pasta isn't just a carb; it is a memory. I don't believe in mass-producing standard noodles. Instead, I focus on small batches of handmade dough that react differently to every sauce, whether it is a vibrant, spicy Arrabbiata or a complex emulsion like my Yuzu Butter.
When I put together a dish like the Soft Shell Crab Aglio e Olio, it is about balance. You get the crunch of the crab, the heat of the chili, and the silkiness of the fresh linguine. If you are in the mood for something grounding, my Vegetable Lasagna is built with layers of fresh pasta and creamy béchamel, baked until the top is golden and bubbling.
I treat delivery with the same care as dine-in. Because I prepare everything in my kitchen at The Manor Hotel, I have complete control over the process. I use specialized, leak-proof packaging designed to keep your sauces at the right consistency and your pasta al dente. You aren't just ordering a takeaway box; you are bringing a slice of my kitchen to your couch. From the moment the steam hits the lid to that first forkful, my goal is to make sure you taste the effort in every bite.
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