Pasta is one of the most recognisable Italian dishes and also one of the hardest to execute consistently well. Texture, seasoning, temperature and the relationship between pasta and sauce all arrive together in the first bite.
The shape matters
Tagliatelle, tagliolini, gnocchi and ravioli behave differently. Surface, thickness and shape determine how sauce is carried and how the dish feels.
Cooking and finishing
Properly cooked pasta keeps structure. It should not be hard, but it needs enough bite to remain present once it meets the sauce. The final toss brings everything together.
Pasta on a tropical island
In Koh Phangan, pasta can be both comforting and surprisingly suited to the climate when portions and flavours are balanced. Explore the current selection on our Menu page.
Editorial image: Yosuke Ota / Unsplash