Printed Pasta, the ongoing festival at Threesixtythree° at The Oberoi Grand, is all about putting the pretty on your plate. The restaurant has laid out a range of inspired pasta dishes that include Ricotta Ravioli, Beetroot Pansotti and succulent Lamb Pappardelle that are as good to look at as to taste.
Showcasing dainty pasta stripes, coloured by beet paste, these perfectly formed mezzelunes demonstrate the complexity and delicacy of printed pasta. Married with the tender slow-cooked duck confit, this dish is enhanced by the earthy taste of the beetroot and sweet flavours of the balsamic fig that accompanies it.
A delicate twist on stracci (meaning ‘rags’ or ‘torn’ in Italian), this dish is composed of roughly-cut homemade pasta. A striking flower design is created with squid ink and red pepper on the stracci and paired with meaty South Indian crayfish. The softer tastes are offset with truffle and creamed leaks that tie the dish together.
Fresh pasta encases a smooth and herby mushroom paste that is complemented, but not overpowered, by a truffle alfredo. The dish is topped with beautifully curled zucchini, shaved truffle, pine nuts and sprinkled with a mix of Italian herbs.
Long live Italy! This cleverly crafted pappardelle is coloured with spinach and tomato and presented with shards of pecorino cheese to create an Italian flag from the wide-cut pasta ribbons. Underneath lies a bed of pulled lamb, dripping in rich ragout. The punchy flavours beneath the soft fresh pasta create a succulent dish.
Text: Yasmin Turner
Pictures: Arnab Mondal
