If you’re a foodie who’s always looking for something new to try , you might have come across videos of Pasta Pintal.
Not your usual pasta spot, Pasta Pintal is a roadside stall In Putra Heights, Subang Jaya that serves fresh pasta.
The chef behind this venture is Mohamad Faeizuddin bin Hussein, who goes by Faeiz. Hailing from Wakaf Bharu, Kelantan, he graduated with a Bachelor of Science in Culinary Arts Management (Honours) from UiTM Puncak Alam.
The 31-year-old boasts over 10 years of experience in the culinary field, and has experience working at five-star hotels and semi-fine dining restaurants.
Last year, he decided to bring his culinary chops to a less typical environment—a streetside stall.
Making fresh pasta accessible
Established in October 2024, Pasta Pintal was born out of Faeiz’s fascination with the process of making fresh pasta from scratch.
His partner also had the opportunity to try fresh pasta in Italy, which led to them both falling in love with the dish’s unique texture and flavour.
“As someone who grew up in a small rural area, starting a business like this was a way to change my life and share something extraordinary with others,” Faeiz shared with Vulcan Post.
He continued to express, “Fresh pasta is unique, requiring skill and care in its preparation, and it has become my passion. I firmly believe in the mantra ‘hard work never betrays’ and started this venture with confidence in my skills and knowledge.”
The idea to launch Pasta Pintal as a roadside store was pretty simple—less than creating a gimmick, it was more about practicality.
It offered them a way to grow organically while managing costs. Plus, it’s a way to build relationships with customers in a casual, personal setting.
He explained, “I enjoy the charm of interacting with people from all walks of life, learning from them, and creating a sense of community.”
Offering fresh flavours
Pasta Pintal offers quite a range of different pastas, from lasagna to fettucini to raviolis.
Their menu includes crowd-pleasing flavours such as creamy smoked duck, bolognese beef, and salted egg crispy chicken.
“Our menu reflects years of experience and creativity in the culinary field,” Faeiz said. “While we offer a core selection of signature dishes, we also introduce seasonal or special occasion menus for celebrations like Chinese New Year and Deepavali.”
Last year, they launched an Indian Butter Chicken dish. Pasta aside, they also offer bruschetta.
Prices for the pasta range from RM19 to RM24, which is relatively affordable when it comes to freshly made pasta.
Looking “pasta” criticisms
While there has been some positive buzz surrounding the business, there have also been some criticisms online—and some got pretty viral. A video by popular local food reviewer, Jason Chen, garnered over a million views on TikTok. Unfortunately, he didn’t have the best comments to give.
When asked about that, Faeiz responded, “Taste is subjective, and we respect everyone’s opinions. We welcome feedback as an opportunity to improve while remaining confident in the quality of our food, which is crafted with fresh, high-quality ingredients with care and attention to detail.”
For those who might be concerned about the legitimacy of his roadside stall, Faeiz assured that Pasta Pintal operates with an SSM certificate and a registered business bank account.
“While we’re still in the process of fully complying with local regulations, these steps are part of our ongoing commitment to improving and formalising our business operations,” he clarified.
Criticisms aside, what has been truly challenging is Mother Nature and her whims.
“Weather inconsistency has been one of our biggest challenges, particularly when making fresh pasta outdoors during heavy rain,” he mused. “Limited space and logistics have also been hurdles, often requiring multiple trips for equipment.”
But you live and you learn. Over time, the team has adapted their processes, improving them by investing in practical solutions.
Fresh future ahead
Three months into the business, Faeiz runs Pasta Pintal with his partner as well as a team of part-timers who help ensure smooth operations.
“This venture was entirely self-funded through personal savings, which gave us full control over how we structured and developed the business,” he added.
Although they didn’t share any financial figures with Vulcan Post, Faeiz shared that they’ve been growing sustainably and reinvesting in the business.
The team aims to participate in more events to grow Pasta Pintal’s brand visibility. With that, they envision opening a dedicated brick-and-mortar restaurant that specialises in fresh pasta, complemented by an expanded menu to reach a broader audience.
- Learn more about Pasta Pintal here.
- Read other articles we’ve written about Malaysian startups here.
Featured Image Credit: Pasta Pintal
