At Osteria Mozza, pasta-making is a cherished labour of love

Pasta is a fairly common Italian staple, but finding a restaurant in Singapore where each strand of tagliatelle or square of ravioli is lovingly handcrafted like the great rolling pin-wielding nonnas of Italy do is surpisingly difficult.

That’s why Osteria Mozza at Marina Bay Sands is a gem. The 72-seater white table clothed space is the local offshoot of critically acclaimed Los Angeles restaurant by Nancy Silverton and Mario Batali that goes by the same name. Its menu showcases the best in flavours, ingredients and techniques of the Italian culinary canon — especially pastas.

A guest is served the tagliatelle with oxtail ragu.

“We take great pride in our pastas here at Osteria Mozza,” shares executive chef Peter Birks. “We have 19 different pastas on the menu and 15 which are handcrafted.”

Some of the best, lipsmackingly delicious pasta dishes that he recommends include the celery root cappellacci, tagliatelle with oxtail ragu, garganelli with Bolognese and the orrechiette with fennel sausage.

“They truly are classical Italian-style pastas in its shape and the pairing of sauces,” explains the chef.

Osteria Mozza’s celery root cappellaci.

Perfection on a plate
While each plate that the restaurant presents looks effortlessly assembled, the dishes are the result of hours of work. Nothing less than artful perfection is served at every service, especially since each creation is intricately made.

The cappellaci for instance is one of the most detailed pastas on the menu. The shapes are first cut out from a flat sheet of dough, then piped with a filling at precise amounts. This is then folded and shaped by hand – one piece at a time.

Executive chef Peter Birks with his pasta team.

The magic starts as early as 7am when the two-person pasta team clocks in and begin their labour of love. Flours are measured out and eggs are cracked to be transformed into that evening’s pasta dishes. Only quality ingredients flown in from Italy are used. Think along the lines of semolina flour from Abruzzo and 00 flour from Naples – both of which are key in crafting authentic dishes.

“There are no other restaurants in Singapore that go to the lengths we do to put a handcrafted bowl of pasta on their table,” says chef Peter. “If you want a truly memorable pasta experience, there really is no better place than Osteria Mozza at Marina Bay Sands.”

Visit Osteria Mozza for more information.

1 LOCATION

1 LOCATION

Osteria Mozza

B1-42-46, Galleria Level, The Shoppes at Marina Bay Sands, 2 Bayfront Avenue Singapore 018956

+65 6688 8522