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If you’ve visited A Tavola in Darlinghurst, Bondi or Besser in Surry Hills, you’ll know what to expect at Flour Eggs Water. As the name suggests, the main focus of the Tramsheds hangout is quality handmade pasta made from the ingredients of the same name. With an epic pasta making setup on display, guests can sit down to a bowl of good food and watch the pasta being made before their eyes or take it home to cook. Renowned chef-owner Eugenio Maiale deliberately deviates from the restaurant’s traditional formula to create something special.
Flour Eggs Water Restaurant
“Tavola is a restaurant, while Flour Eggs Water is a pasta bar,” Majale says. “It’s the place for fresh, artisanal, hand-stuffed and pulled pasta made with the finest ingredients possible.”
Silken Tofu With Salted Egg Sauce
The pasta bar sounds like something out of our dreams, as do most of the dishes on Maiale’s menu. Pappardelle ($33) with beef, tomato, red wine and parmesan ($33) is warm and full of flavor, while cauliflower and mint orechiette ($29) is deceptively simple and very tasty. With the basics covered — perfectly cooked al dente pasta — there’s room to focus on loads of fresh seasonal produce.
The venue boasts an extensive and expertly curated wine list that showcases a group of family-owned winemakers dedicated to producing the finest natural wines. It also has plonk from small Italian and local wineries on tap — yes, just when we thought we couldn’t love this place any more.
