Cacio E Pepe

Veg Sourdough Garlic Focaccia

No yeast, all natural, time, patience, care, fewest best ingredients possible [flour, 30% whole wheat, water, salt and olive oil]! wrap loosely in a foil or cling wrap and store at room temperature for up to 2 days. To reheat focaccia, you can either bake it in the oven at 160 degrees for 10 mins or heat it on a stove top and cover with a lid till you get a crispy bottom and until the focaccia is properly warmed up with the trapped steam!

₹250

Veg Cavatelli Artisanal Pasta

Cavatelli are small pasta shells that are made with durum wheat and usually cooked with garlic and broccoli or broccoli rabe in southern italy. These are traditionally hand shaped but we are doing a bronze die extruded version that are absolutely perfect to boil in soups and stews! just boil for 4-5 mins or until al dente directly in your stew or soup or you can also use it to toss with a homemade broccoli sauce!

₹325

Veg Gigli Artisanal Pasta

Gigli [pronounced jee-lee] is a pasta shape from tuscany named after how it looks, like beautiful lillies! also known as campanelle (little bells) this pasta tastes great with rich ragus or heavy ingredients which the shape can handle well! bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, wheat flour, whole wheat flour & water, made in-house within hours of you consuming them! cook in boiling salted water for 5-6 minutes or until al dente.

₹325

Veg Bucatini [250 Grams]

Bucatini are a thick spaghetti like noodles with a hole running through them! bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, wheat flour, whole wheat flour & water, made in-house within hours of you consuming them! cook in boiling salted water for 5-6 minutes or until al dente. Cook 90% in water and finish balance 10% in sauce!

₹350

Spaghetti Alla Chitarra

Classic egg dough hand cut spaghetti! refined wheat flour, semolina, whole wheat flour and eggs.

₹350

Veg Tagliatelle

Freshly rolled and hand-cut tagliatelle or ribbon noodles perfect for hearty ragus or a bolognese or simply with a pesto or sugo. Cook in salted boiling water for 3-5 mins or until al dente, finish cooking with sauce of choice.

₹350

Veg Gnocchi Di Ricotta [200 Grams]

Light ricotta dumplings brought together with just a bit of flour, nutmeg and salt, made fresh to order. Delicious with either of our sauces or butters. Also great in baked dishes. storage: keep refrigerated up to 2 days or freeze up to 2 weeks. instructions: bring a pot of water to boil, salt it generously and add the gnocchi gently to properly boiling water. Cook until they float up to the surface [about 3-5 minutes] and toss in sauce of choice.

₹420

Veg Gnocchi Al Forno Alla Sorrentina

Take and bake tray of freshly handmade ricotta gnocchi layered with house-made tomato basil sauce, mozzarella, parmesan and breadcrumbs. Bake for 20 mins at 180 degrees before eating!

₹450

Veg Ravioli Cacio E Pepe [12 Pieces]

Classic ravioli filled with ricotta, parmesan with lots of black pepper made in a emmer wheat (khapli) blend dough. Cook in salted boiling water for 3-5 mins or until edges are cooked, toss with melted butter or a light sauce of choice and finish with parmesan. Keep refrigerated and consume within 2 days or freeze up to 2 weeks.

₹500

Tiramisu

The simplest yet most delicious tiramisu, classic recipe with the fewest ingredients: eggs, flour, castor sugar, lemon zest, coffee, cocoa powder, mascarpone, kahlua. No raising agents or any other unnecessary ingredients, just pure flavour and texture.

₹550