For Chef Prajit, pasta is both craft and poetry — a living form of expression that connects simplicity with precision. His culinary journey began in India with the ITC Group of Hotels, where he joined as a KMT after completing his Bachelor’s in Hotel Management in 2019.
Craving deeper mastery, Prajit moved to the US to pursue a degree in Culinary Arts at The Culinary Institute of America, Hyde Park. It was there, at the school’s signature Italian restaurant Caterina de’ Medici, that his relationship with pasta truly began. Working under the guidance of the renowned Chef Odette Fada, he absorbed lessons that went far beyond recipes. He learned that Italian cooking is about restraint, and that pasta — with its quiet elegance — demands intuition, not interference.
After graduating, he refined his craft in some of NYC’s most celebrated kitchens, including the one-Michelin-starred One White Street, known for its seasonal tasting menus and produce-driven philosophy, and the two-Michelin-starred Saga. where precision meets creativity at the highest level. Currently, he works in Washington D.C. at the two starred Jônt, the city’s most acclaimed Michelin restaurant led by Chef Ryan Ratino.
“Working in Michelin kitchens taught me that mastery comes from repetition, but magic comes from awareness,” Prajit says. “Even when I make pasta at home, I try to cook with the same intention — every movement must mean something.” With only flour, eggs, and water, it becomes a living dough that responds to touch, temperature, and humidity. On a humid day, the flour absorbs more moisture and on a dry day, the dough might need an extra yolk or a few grams of water to achieve balance. The dough must rest, breathe, and settle before it reveals its true texture.
He insists on Italian00 flour for its fine texture and moderate protein, creating that signature silky chew, and egg yolks for richness and deep color. Even something as simple as water matters — filtered, cool, and precise. Once kneaded, the dough should rest for at least 30 mins, so that the gluten relaxes and the moisture distributes evenly. “Pasta is alive,” Prajit explains. “The more gently you guide it, the more it gives back.”
Here, Chef Prajit shares three of his favorite pastas — classic Italian dishes elevated through simplicity, balance, and care. Each one captures the essence of his cooking philosophy: refined yet soulful.
Pappardelle with Lobster and Brown Butter
Ingredients
For the pasta dough:
● 200 g 00 flour
● 110 g egg yolks (about 6 large)
● 10 g whole egg
● 3 g fine sea salt
For the lobster & sauce:
● 1 whole lobster (600–700 g), steamed and meat removed
● 80 g unsalted butter
● 1 clove garlic, lightly crushed
● 3 sage leaves
● 10 g lemon juice
● 15 g lobster stock or pasta water
● Salt and freshly cracked pepper, to taste
Method
1. Combine flour and salt, form a well, and add yolks and egg. Knead until smooth (8–10 min). Rest 30–45 min.
2. Roll and cut into 2.5 cm-wide ribbons (pappardelle). Dust with flour and set aside.
3. In a pan, melt butter until golden brown and nutty. Add garlic and sage.
4. Add lobster meat, gently warm through, and deglaze with lemon juice and pasta water.
5. Cook pasta in salted water for 2–3 minutes until al dente. Transfer directly to the sauce.
6. Toss to emulsify — the sauce should cling like silk. Finish with cracked pepper and sea salt.
Cacio e Pepe
Ingredients (Serves 2)
● 180 g fresh tonnarelli
● 60 g grated Pecorino Romano
● 2 g ground black pepper
● 20 g butter
● 60 g pasta water (reserved)
Method
1. Toast the black pepper in butter over medium heat until aromatic.
2. Add a splash of pasta water to emulsify and create a peppery base.
3. Cook pasta al dente, then transfer it directly to the pan.
4. Remove from heat, add cheese in small batches, tossing vigorously and adding warm pasta water as needed to form a creamy, glossy sauce.
5. Serve at once, the sauce should coat each strand evenly, with no clumps.
Potato Gnocchi with Parmesan Cream
Ingredients (Serves 2–3)
For the gnocchi:
● 500 g russet potatoes (baked)
● 100 g 00 flour (plus extra for dusting)
● 1 large egg yolk
● 3 g fine salt
For the sauce:
● 100 g heavy cream
● 40 g grated Parmesan Reggiano
● 20 g butter
● Fresh thyme and cracked black pepper, to finish
Method
1. Bake potatoes at 200°C (400°F) until soft, then peel while warm. Pass through a ricer.
2. Add flour, yolk, and salt. Mix gently — avoid kneading and rest for 10-15 mins.
3. Shape into 1.5 cm ropes, cut into pillows, and press lightly with a fork.
4. Boil in salted water until they float (about 2 minutes).
5. In a separate pan, heat butter and cream, then whisk in Parmesan to make a smooth sauce.
6. Transfer gnocchi directly into the sauce, toss gently to coat, and finish with thyme and pepper.
Dining and Cooking