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By Marissa Ciampi
June 07, 2017

Flour Eggs Water

Crown Street's Besser has made way for A Tavola's new pasta haven.
By Marissa Ciampi
June 07, 2017

It has been nearly a decade since Italian mainstay A Tavola first opened its doors in Darlinghurst and the team has become a regular Sydney local in the years since — first opening a second A Tavola location in Bondi, then Besser Italian eatery in Surry Hills and, most recently, opening Flour Eggs Water pasta bar in Tramsheds in September 2016. Now, owner Eugenio Maiale has tightened up the brand, saying goodbye to Besser and replacing it with a second location for Flour Eggs Water.

"I was actually going to launch Flour Eggs Water two years ago but wasn't quite ready, so Besser happened instead, but Besser was slowly morphing into Flour Eggs Water anyway and I really want to concentrate on the one brand," says Maiale.

As the name suggests, Flour Eggs Water is all about handmade pasta, and if you've been to Tramsheds you would have seen their epic pasta-making setup. The Crown Street fitout will be identical, but the menu will be tailored to the new digs. We're particularly keen to try the seafood strozzapreti with prawns, mussels and ling cod. Seasonality and fresh ingredients will continue to be the focus, and the signature pappardelle, cremino al cioccolato dessert and house salad will appear on all A Tavola and Flour Eggs Water menus. They're also serving up local and Italian wines on tap.

Similar to the Tramsheds chapter, guests will be able to watch their pasta made right in front of their eyes. "A Tavola is more of a restaurant, while Flour Eggs Water is more of a pasta bar," says Maiale. "It's a place to come for fresh, handcrafted, hand-filled and extruded pastas using the best possible ingredients."

The Crown Street location will have a particular emphasis on pasta education, with pasta-making and cooking classes with special courses for couples, kids and team building events.

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