Our fresh pasta are handmade daily, using the highest quality of ingredients and a professional renowned pasta machine imported from Italy. The recipes of the home cooked sauces benefit from the KOI Restaurants refined know-how, which provides a guarantee of high quality.
Tagliatelles are made with whole-wheat flour instead of the commonly used semolina hard-wheat flour.
Whole-wheat flour produces pasta that is darker with a high nutritional value, containing protein and fiber. Whole wheat gives a distinctive wheat taste, a stronger flavor and a chewier texture than semolina pasta. Combined with ingredients that have intense flavors, such as garlic and pesto, whole wheat pasta provides a healthy substitute for many of the common pastas
This seashell-shaped pasta is characterised by a rounded shape and hollow central cavity able to hold and enhance even the thickest sauces, such as the Bolognese or Rendang ones. So, the perfect sauce for Conchiglie is tomato: from the simplest (fragranced with basil and Parmesan) to the richer Rendang.
Mildly twisted tubular pasta shape that can vary in size but quite short, with a smooth surface. Maccheroni can be used in any number of traditional Italian meals, in soups, baked pasta dishes, or tossed with vegetable or cheese sauces.
Gnocchi are thick soft dumplings of wheat flour, eggs & potato. Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well too, like Butter & Sage, Creamy Parmesan or Blue Cheese.
As long and narrow as Spaghetti, as flat as Tagliatelle, they are perfect for holding the sauce and releasing all its flavours. Particularly appetising even with just a touch of butter, Spaghettini are perfectly matched with Pesto, rich in basil aroma which is one of the most important aromatic herbs in Mediterranean gastronomy.
Thanks to their double opening, Pipe Rigate capture all the sauce, trapping it inside their sinuous shape and in the ridges of their surface, to then release it directly on the palate. That's why Pipe Rigate are magically able to join the most elusive sauces together with the pasta taste.
Tagliatelle are slim flat pasta dough ribbons of 5-6mm wide, with a rough and porous appearance, ideal for holding the sauce and enhancing its flavour. Creamy parmesan and Salmon Gravlax is a classic for Tagliatelle, but this shape can also be matched to lighter sauces, such as vegetables, cream and ham or seafood. For a fresh and inviting pasta dish, also try the Tagliatelle with fresh sautéed vegetables or pine nuts or semi-dry tomatoes.
Black Ink Spaghettini is the perfect combination of the healthy benefits of squid ink and its wealth of flavors. The darkness of the ink shows off nicely the bright colors of the sauce and toppings that will be added. To enhance its savor, pair it with the Tuna Aglio Olio sauce, Pomodoro or with Sage Butter.
Homemade ravioli is a treat like none other. Best of all, the filling possibilities are endless. Here are Pastificio K’s creations.
Ricotta Cheese :
Italian ricotta cheese, shredded parmesan, eggs & black pepper
Australian Lamb Agnolotti :
Australian Lamb Ragu,Black Pepper & Salt
Parmesan melted in whipping cream
Creamy French blue cheese sauce
Indonesian famous favourite, coming from simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.