Handcrafted Pasta Tasting Menus

I hand-laminate the charcoal and pasture yolk dough to achieve those signature stripes in my Agnolotti Tigre, ensuring every piece is visually striking before it hits the pan. This is not mass-produced; it is a labor-intensive technique I perform fresh for every supper club, allowing the pasta to hold its texture perfectly while carrying the delicate saffron seaweed butter sauce.

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.