Fresh pasta has a regular place on the lunch and dinner menu at Song Kitchen. We make it daily and change it often.
Chef Charlotte Gonzales-Poncet started making pasta in France but has perfected it since living in Australia.
“I started making ravioli in France but I was crap at it,” says Charlotte. “It was only when I worked at Uccello here in Sydney, and I was surrounded by Italian chefs, that they taught me how to make pasta properly.”
The secret with pasta, according to Charlotte, is to adapt the pasta for each sauce, as different types of pasta absorb different sauces in different ways.
“When we change the pasta dish on the menu, we change both pasta and sauce,” says Charlotte.