Launching later this month, Wisma Cosway’s Francobolli Pasta is the city’s new parlour for fresh pasta by Italian-Malaysian founder Luca.
Francobolli makes its own rigatoni, tagliatelle, mafalde and other pastas here in Wisma Cosway, each partnered with the perfect sauce, served with soulful simplicity that channels a nonna’s homestyle comfort and confidence.
Cacio e Pepe is a crave-worthy classic, coated in a creamy emulsion of Pecorino Romano and cracked black pepper for sharp salinity, finished with finely grated Pecorino and a drizzle of evoo for depth.
Francobolli’s take on Aglio e Olio lends briny-buttery complexity to the familiar favourite, enriched with house-infused anchovy butter, lifted with lemon, evoo and a gentle snowfall of Grana Padano, garlic and chillies, balancing richness with brightness.
Francobolli’s signature is the Wagyu Ragu, simmered with smooth San Marzano tomatoes for naturally ripe sweetness, rounded out with Parmigiano Reggiano and evoo for clean-clinging, saucy-meaty satisfaction. The recipe that made Luca want to start this restaurant.
These are excellent pastas, embodying the time-honoured essence of a household Italian kitchen, satisfying from the first firm bite to the final full-bodied, flavourful chew. Pair with an elderflower beverage that recalls Luca’s childhood summers on northeastern Italy’s rustic slopes.
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