KUALA LUMPUR, Aug. 26 -- Calories don't count when you're hitting up this pasta-den in the bohemian enclave of Wisma Cosway, where fried rice and chicken rice sit side by side with fish and chips, Thai noodles and tacos.

Fresh pasta geeks will be happy to know Francobolli crafts its pasta in all shapes and sizes using Italian flour and eggs.

Luca, the owner, started pasta making as a hobby that became a serious business; for five years, he supplied local Italian establishments with their machine-stamped pasta.

Snag a seat at the counter, or if you're lucky, one of the limited tables inside the compact space where pasta is cooked in the open kitchen, without the pretentiousness you find at other highbrow places.

The fresh pasta is time...