Attracting a four-figure waiting list when it opened in 2022, Forma’s handmade pasta offerings are meticulously researched by culinary anthropologists, with an eye on regional variations and specificities. Nestled in a cozy corner on Joo Chiat, you’ll find corzetti stampati, a medieval Liguran pasta shape stamped from beechwood moulds, served with pesto alla Genovese that’s undeniably fresh and aromatic. You’ll also find raschiatelli, a close relation of the more commonly-known orecchiette, tossed in a ragu alla potentina of pork and lamb, then garnished with horseradish, peperoni cruschi, and Canestrato di Moliterno IGP, an aged sheep and goat’s milk cheese.