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Sfoglia.

Forty eight hours of nothing,
then ninety seconds.

A twenty two seat pasta counter in Bukit Damansara. Shapes cut after you sit down.

Book a seatRead the menu

Ninety seconds in salted water.

Then straight into the pan with the sauce. Nothing is portioned before service and nothing is held over.

Tagliatelle, aged beef ragu.

Forty yolks to the kilo. Beef shin, six hours, no tomato until the last twenty minutes. Sixty eight ringgit.

Wedonotmakeanythinginadvance.

Nothing is portioned before service and nothing is held over. The sheet you eat was rolled while the room was filling, which is also why we cannot seat forty people and why the board sometimes ends early.

The dining room at Sfoglia before service, the counter and the open kitchen lit by the lamp over the pass.

Eight of the twenty two seats face the bench.

Seven nights, seven boards.

The mill runs on Monday. What that flour becomes depends on which night you sit down, so this is the actual board and not a brochure.

Tuesday

18:00 to 22:30

The first service on Monday's flour. The dough is at hour forty eight and it will never be better than tonight.

Ask for Tuesday

Cut on Tuesday

  • Tagliatelle

    Rolled to the eighth notch, cut by hand on the board

    0.9 mm

  • Garganelli

    Ridged one at a time on a comb, around a dowel

    1.0 mm

  • Tonnarelli

    Pressed through the guitar, square in section

    2 mm

6seats held for walk ins until seven

Three shapes never leave the board.

The whole menu
  • Hand cut tagliatelle in aged beef ragu with shaved pecorino, in a bone white bowl.

    Tagliatelle, aged beef ragu

    72

    Beef shin, six hours, no tomato until the last twenty minutes

  • Agnolotti dal plin on a linen napkin, dressed only in roasting juices.

    Agnolotti dal plin, roast veal

    92

    The roasting juices, reduced, and nothing else

  • Semolina cavatelli with clams and nduja in a shallow bone white bowl.

    Cavatelli, clams, nduja

    78

    Lala clams opened in their own liquor, nduja, fennel pollen

Prices in ringgit. No service charge, no tax on top.

A cook's hands finishing a plate of pasta at the steel pass under a single warm lamp.

One bench,one pass,no second kitchen.

There is no walk in fridge full of yesterday. The sheet is rolled behind the bench while the room fills, and when the last dough is cut the board comes down.

22
seatsThe whole room, counted twice.
8
at the benchHanded across, never carried around.
40
yolks per kiloThe dough is yellow before anything is added.
48
hours of restAt fourteen degrees, wrapped, and left alone.
  • We came for the pappardelle and stayed for a fourth course we had not ordered and were not charged for.

    Adeline Choo

    Bangsar, four visits

  • The only room in this city where the pasta is rolled after you sit down. You can hear the guitar from the third table.

    Faiz Rahman

    Counter seat, Thursdays

  • I have eaten the tonnarelli eleven times and it has never once been the same twice.

    Sri Devi Manickam

    Since the second week

Every table that’s said something, 9 in all

Notes, mostly about flour.

Everything written

The board comes down
when the dough runs out.

Twenty two seats, and eight of them face the bench. We hold the counter back for walk ins until seven.

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