It's ironic that a "poor man's dish" of pasta once made from the floor scraps of wheat mills now commands such a princely price halfway across the world in Singapore, but for its exquisite craft and fulsome flavour, it is a price I would gladly pay occasionally. The thicker than normal and very chewy long rye pasta is imbued with an overload of umami from anchovies and taggiasca olives, spiced up with a dash of chilli and given the x-factor of Mollica di Pane — addictive "sauteed bread crumbs once considered ‘cheese of the poor". This is the epitome of perfection in simplicity.
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Taste: 4.5/5