Handcrafted Pasta Tasting Menus

The Art of the Pasta

Fresh pasta is the heart of my Modern European-Asian fusion menus. I believe the difference lies in the sourcing and the manual labor involved. I use rich pasture-raised yolks to provide the dough with a deep, vibrant color and a structure that holds up to the complexity of the sauces I pair with them.

My Signature Techniques

• Lamination: For my charcoal-striated pasta, I painstakingly layer the dough to create clean, visual lines. It is a slow process that requires steady hands and temperature control to ensure the dough remains elastic.
• Hand-Shaping: Whether it is Agnolotti Di Patate or other seasonal variations, I shape each piece by hand. This ensures the filling-to-pasta ratio is balanced, guaranteeing a 'pillowy' mouthfeel that a machine simply cannot replicate.
• The Sauce Connection: Pasta is never an afterthought in my private dining sessions. I finish my pastas in the pan, emulsifying butter or jus until the sauce clings to the pasta, creating a cohesive dish that I present personally to every guest.

Dining with Oxalis

These pasta courses are typically featured in my 5-course private tasting menus in Bangalore. When you join me for a supper club, you are not just eating; you are observing the final assembly of the dish. I prefer serving these courses immediately after the pasta is tossed, ensuring the texture remains al dente and the temperature is precise.

If you have specific dietary requirements, I adapt the fillings seasonally, using ingredients like edamame or seasonal roots, while maintaining the same commitment to handcrafted quality.