I understand from my former Malaysia Airlines (MAS) Executive Chef that “Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy. There isn't one single “best pasta” in the world, as taste is rather subjective, but highly-rated dishes include Carbonara, Cacio e Pepe, Pasta alla Norma, Lasagne alla Bolognese & Linguine alle Vongole. The “best” pasta depends on the sauce, type of pasta and regional traditions. A classic Roman dish featuring spaghetti, guanciale, egg yolks & Pecorino Romano cheese.”
Most local chefs agreed “The preferred pasta types in Malaysia include versatile options like spaghetti and penne for their suitability with various sauces, as well as fettuccine for creamy dishes and macaroni for baked pasta. Malaysians also enjoy these pasta in a variety of dishes, from traditional Italian recipes to fusion dishes like sambal spaghetti or fried macaroni. The format of pasta also allows for local culinary creativity of Malaysian-inspired pasta.” (malaysiachefs.org)
My grandchildren love eating pasta so during our family outing in Taiping we dropped by at Homepasta in Taman Saujana to enjoy some delicious pasta. It is a perfect spot for a cozy meal but crowded during weekend and public holidays with customers treating their families especially with young children. (homepast4 - homepasta.taiping)
After dinner we adjourned to The Pahet Cafe located just beside Homepasta for dessert and coffee. It is famous for serving sprezzatura coffee from Brazil Boa Esperanca roasted with hazelnut, raisins, dark chocolate, creamy & tinge of orange acidity. I met Barista Ahmad Fattah Abdul Karim who is also the cafe owner. He has successfully completed and passed the required assessment for an intensive Certified Barista Coffee Skills training program (CSP) conducted by Malaysia Specialty Coffee Association (MSCA) in collaboration with the ASEAN Coffee Institute (ACI) Barista Certification. (msca.org.my)
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