The Story Behind The Dish
Inspired by a summer in Tuscany, our handmade pasta program brings the soul of Italian countryside cooking to Kolkata. Each ribbon of pappardelle is cut by hand, each ragu simmers for six hours.
Origin: Tuscany, Italy
Ingredients
- Hand-rolled egg pasta
- Slow-braised lamb ragu
- San Marzano tomatoes
- Aged Parmigiano-Reggiano
- Fresh basil & olive oil
Chef's Notes
“The pasta dough rests for exactly 30 minutes after kneading — any less and it is tense, any more and it is tired. The lamb ragu cooks low and slow for six hours until the meat melts into the sauce. This is not fast food. This is patient food.”
— Meera Banerjee
Pairing Suggestions
Chianti Classico
Bruschetta
Tiramisu
