The quest for that demmed, elusive bolognese

Had another worthwhile entrant today. Alberto Lombardi’s Taverna on 2nd St in Austin.

Garganelli e bolognese

I’d never really had good garganelli before, and, as was the case with the gramigna, I felt the pasta played a key role in setting off the sauce. As far as I could make out, there were two differences between garganelli and penne: one, the ends are parallel-cut for penne; and two, the fluting on the pasta tube is gentler on the garganelli.

Anyway, great sauce. Gentle, rich in flavour; a lingering aftertaste of good liver, grainy yet moist, sliding smoothly over the ridges on the pasta; light and easy, I could scrape the plate clean, no tell-tale oiliness remaining. And of course tending towards the golden yellow I like, rather than the common tomato-dominated red. I like my pomodoro on the side, not in the sauce.

3 thoughts on “The quest for that demmed, elusive bolognese”

  1. JP,

    the difference is actually easier: Garganelli are (1) fresh egg pasta (2) cut in squares then rolled up into a tube, while penne are (1) just flour and water dried pasta dough (2) extruded through a circular die and then cut (hence the parallel cut). The picture looks great, even though the parsley on top doesn’t quite enter into meat sauce pasta!

Let me know what you think

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