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Curiocity: A Carbo Load At Broder’s Pasta Bar

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Sara Boyd Sara Pelissero
Sara Pelissero joined the WCCO web team in August of 2009. You can...
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Sorry to break it to you, Atkins, but I’m a sucker for carbohydrates.

They are my weakness, my constant craving and sometimes, even my dessert. I’d end my meal with a nice baguette over a piece of cake any day.

Luckily, I’ve found a place where my obsession is both welcomed and encouraged.

I can’t believe it’s taken me this long to experience all the pasta goodness that Broder’s Pasta Bar is serving up daily. The establishment is well-known for the freshest noodle dishes, inspired from genuine Italian recipes.

The owners, Tom and Molly Broder, say the restaurant was inspired after a trip to Bologna, Italy, in an effort to recreate the flavors they experienced while overseas. With the talent and experience of Chef Michael Rostance that heart-of-Italy inspiration rings true on each plate.

Broder’s freshly made pasta makes anything less seem like a waste of flour and egg. And with several kinds to choose from, making a decision is beyond challenging. So much so that I think we sent our poor waiter back for “another two minutes” of deciding about five times.

Probably not ideal considering the restaurant itself is quite quaint and cozy, with a constant waiting list. The set up of the pasta bar is very charming, however. A nice set up surrounding a semi-open kitchen with some of the most incredible smells constantly wafting out. (Another reason decision making is not a strong point here.)

We finally narrowed down our choices and selected a few different dishes to try out. The Stringozzi alla Spoletina had a perfect balance of garlic and oil (where other places seem to have way more of one than the other). The classic dish is kind of simple on its own, but amplified with the addition of Italian sausage.

The gnocchi, with leeks and truffle cream, is well known here and for good reason. Though, I’d challenge anyone to actually finish the dish in one sitting — a combination of filling flavors and rich cream make it nearly impossible (in a good way, of course). Also popular is the selection of perfectly cooked risotto, including one not often seen on an Italian menu –a dish infused with yellow curry. Still, from the looks of a dining companion who sopped up every last bit of sauce, I’d say this Italian joint mastered it quite well.

The pesto here is also something to note — especially when tossed in homemade garlic linguine and fresh scallops. The subtle basil flavor combines with the great, garlic undertones creating a perfect palette pleaser without being too oily or too dry.

Even looking back on the experience now, I find myself wishing for a reason to schedule a carboload of sorts, looking for any excuse to try everything on the menu. And while I half-joked about eating carbs for dessert, Broder’s actually has quite the tasty Dolci menu with a selection of classic tiramisu, cheesecake, mousse and more.

Now, if I could only stop eating the pasta soon enough to save room.Sorry to break it to you, Atkins, but I’m a sucker for carbohydrates.

They are my weakness, my constant craving and sometimes, even my dessert. I’d end my meal with a nice baguette over a piece of cake any day.

Luckily, I’ve found a place where my obsession is both welcomed and encouraged.

I can’t believe it’s taken me this long to experience all the pasta goodness that Broder’s Pasta Bar is serving up daily. The establishment is well-known for the freshest noodle dishes, inspired from genuine Italian recipes.

The owners, Tom and Molly Broder, say the restaurant was inspired after a trip to Bologna, Italy, in an effort to recreate the flavors they experienced while overseas. With the talent and experience of Chef Michael Rostance that heart-of-Italy inspiration rings true on each plate.

Broder’s freshly made pasta makes anything less seem like a waste of flour and egg. And with several kinds to choose from, making a decision is beyond challenging. So much so that I think we sent our poor waiter back for “another two minutes” of deciding about five times.

Probably not ideal considering the restaurant itself is quite quaint and cozy, with a constant waiting list. The set up of the pasta bar is very charming, however. A nice set up surrounding a semi-open kitchen with some of the most incredible smells constantly wafting out. (Another reason decision making is not a strong point here.)

We finally narrowed down our choices and selected a few different dishes to try out. The Stringozzi alla Spoletina had a perfect balance of garlic and oil (where other places seem to have way more of one than the other). The classic dish is kind of simple on its own, but amplified with the addition of Italian sausage.

The gnocchi, with leeks and truffle cream, is well known here and for good reason. Though, I’d challenge anyone to actually finish the dish in one sitting — a combination of filling flavors and rich cream make it nearly impossible (in a good way, of course). Also popular is the selection of perfectly cooked risotto, including one not often seen on an Italian menu –a dish infused with yellow curry. Still, from the looks of a dining companion who sopped up every last bit of sauce, I’d say this Italian joint mastered it quite well.

The pesto here is also something to note — especially when tossed in homemade garlic linguine and fresh scallops. The subtle basil flavor combines with the great, garlic undertones creating a perfect palette pleaser without being too oily or too dry.

Even looking back on the experience now, I find myself wishing for a reason to schedule a carboload of sorts, looking for any excuse to try everything on the menu. And while I half-joked about eating carbs for dessert, Broder’s actually has quite the tasty Dolci menu with a selection of classic tiramisu, cheesecake, mousse and more.

Now, if I could only stop eating the pasta soon enough to save room.

Sara Boyd is a web producer and columnist at WCCO.COM.

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