New season. New stories on the plate.
As the days in Italy stretch out and sunlight lingers a little longer, a quiet shift begins here in Singapore—on the streets of Joo Chiat, in the morning markets, and in our kitchen on Tembeling Road.
At Forma, we’ve always cooked in time with the seasons. Our Spring menu is no different. It’s a celebration of early abundance and tender beginnings, of roots and shoots, of recipes steeped in history and made new again.
This Spring, we’re serving up a fresh slate of pasta plates shaped by memory, region and the rhythm of the season. Among the new highlights:
Culurgionis d’Ogliastra
Hand-stitched Sardinian ravioli filled with Idaho potatoes, crab, and parsley, warmed through with butter, lemon juice, mint, and anchovies.
Traditionally prepared as a token of gratitude to mark the end of the wheat harvest in Sardinia’s rugged Ogliastra region, the closure of these hand-stitched dumplings resembles a wheat spike, said to be a symbol of prosperity and renewal for the agricultural year ahead.
Sagne ‘ncannulate
Hand-twisted ribbons of durum wheat pasta paired with a fresh tomato sauce, basil, a hint of peperoncino and Pecorino Romano D.O.P.
The technique of shaping each rustic ribbon—rolling a strip of dough around a wooden stick or twisting it in opposite directions by hand—has been practiced for centuries in Puglia’s convent kitchens by the young girl who grew up in the orphanages, as a way to sustain both the institutions and their culinary traditions.
Fettuccine alla Papalina
Handmade fresh egg pasta ribbons tossed with a creamy condiment of prosciutto cotto and eggs, complete with parmigiano, fresh peas, and black pepper
A dish with papal origins, Fettuccine alla Papalina is said to be first created for Pope Pius XII at Rome’s La Cisterna restaurant, as a refined alternative to anoher Roman classic, Carbonara. The dish swaps guanciale for prosciutto cotto, Pecorino for Parmigiano, and incorporates butter and onions for extra depth.
It’s not just pasta at Forma
As a full-fledged Italian restaurant serving the breadth of a traditional Italian meal, Spring has influenced new dishes that extend beyond pasta and into a number of bright antipasti plates as well.
On the antipasti front, look out for the Pastinaca con Salsa Verde e Datteri, a layered parsnip affair—sweet, savoury, and just a little bit surprising. Or the Insalata di Castelfranco, a riot of colour and texture, dressed in brown butter and bold intentions.
The Spring menu is now live. Book a table for dinner or taste the best of our season in our five-course dinner tasting menu. Take your time to explore our other seasonal pasta highlights our our full Spring menu for a journey through Italy—one forkful at a time.
