Pasta Bar - Fresh Pasta That's Hand-Rolled Daily

Pasta Bar on Keong Saik Road operates on a simple but demanding premise: nothing gets plated until it’s been made that morning. Every strand, sheet, and tube of pasta is extruded or hand-rolled fresh in-house daily using imported Italian flour — and with a menu that caps out at six items and changes based on what seafood and produce arrive at the door, the kitchen essentially resets every single day. That kind of commitment to freshness is rare even in Singapore’s increasingly serious Italian dining scene, and it’s the reason diners keep coming back.

There’s an intentionality to how Pasta Bar is set up. The restaurant seats just over 30 guests, with the majority of seats arranged along a bar counter that faces directly into the open kitchen. From there, diners watch the chefs roll and shape pasta to order — a front-row seat to what is essentially performance cooking. It’s intimate, it’s lively, and it makes the food taste better knowing exactly where it came from.

Saffron Crab Pappardelle

The dish that has regulars booking return visits before they’ve even left the restaurant. Thick hand-cut pappardelle sheets — golden from the saffron — are tossed in a bisque reduction built from wild-caught Cornish brown crab, finished with a cloud of saffron cream, grated pecorino, and fresh chives. The crab is the undeniable star here: oceanic, sweet, and generous, with the bisque carrying that deep crustacean intensity that only comes from properly cooked shells. The pappardelle itself holds up beautifully against the richness of the sauce, staying al dente while soaking in every bit of flavour. It’s become the dish most staff will point you to first — and for good reason.

Sea Urchin Tagliolini

If the saffron crab pappardelle is the dish most people come for, the sea urchin tagliolini is the one that converts the undecided. Thin, delicate strands of egg-yolk tagliolini are tossed through a sauce built from Japanese bafun uni and prosecco butter — rich and briny in the best possible way — then finished with tobiko and fresh chives. The bafun uni brings a clean, oceanic sweetness that’s more refined than the aggressive funk of some uni preparations, and the prosecco butter keeps the sauce silky and light rather than heavy. Staff will advise you to eat it first while the pasta is at its best, before the heat fades. Take that advice.

Ciriole Carbonara

A masterclass in restraint. Ciriole — a thick, chewy, cylindrical pasta made with an egg-white dough — replaces the usual spaghetti here, and the texture upgrade is significant. The carbonara sauce follows the Roman blueprint faithfully: guanciale, egg yolk, aged pecorino, and cracked black pepper, nothing more. Because the pasta is made in-house rather than dried and boxed, the sauce clings differently — coating every inch of the noodle in a way that changes the eating experience entirely. It’s a reminder that even the most familiar pasta dish can feel new with the right foundation.

Tagliatelle with 24-Hour Beef Ragù

For something more substantial, the tagliatelle with slow-cooked beef ragù is the bowl to order. The beef shoulder is braised for a full 24 hours until it falls into tender, rich clumps, then folded through egg-yolk pasta dough with spring tomato sugo and a shower of parmigiano. The result is deeply savoury and satisfying — the kind of slow food that tastes like effort, because it is. The tagliatelle provides just enough chew to stand up to the weight of the sauce without feeling heavy.

Lobster Linguine

When budget is less of a concern, the lobster linguine makes a strong case for itself. Bronze die-cut eggless pasta arrives in a lobster bisque fortified with kombu, with a whole lobster tail, claw meat, cherry tomatoes, and fennel arranged on top. It’s an unapologetically indulgent bowl that manages to be clean and precise rather than overwrought — the briny sweetness of the lobster doing most of the talking while the bisque ties everything together. A special-occasion pasta that earns its price point.

Pasta Bar is one of the few restaurants in Singapore where the pasta itself — not the sauce, not the protein, not the plating — is genuinely the star. The counter format, the daily-changing menu, and the precision that goes into every batch of fresh dough add up to a dining experience that’s harder to find than it should be. Book ahead, ask for a bar seat, and order the saffron crab pappardelle on the first visit. The rest will take care of itself.

Address: 55 Keong Saik Road, #01-05, Singapore 089158
Contact: +65 6222 0627
Email: [email protected]
Operating Hours:
Monday & Tuesday — Dinner: 6pm–11pm (last order 9:45pm)
Wednesday to Sunday — Lunch: 12pm–3pm (last order 2:30pm) | Dinner: 6pm–11pm (last order 9:45pm)
Website: pastabar.sg
Instagram: @pastabar.sg