This restaurant was found by chance. I saw an advertisement while I was out one day and since I will forever be a sucker for some good pasta, I decided to check it out (after my next paycheck came in). Full disclosure: You will want to have a map or GPS app for this one. I could have never run into the Pasta Garage just driving around; it sits right in the middle of a neighborhood on the other side of Lexington. But I daresay it is worth the drive to give it a try.
The exterior of the building looks like a literal garage and the inside aesthetic follows a similar laid-back approach. You enter to wooden tables and metal chairs, take a look at the menu while in line, order at the counter and pick up your food at the window when your buzzer goes off (bistro-style, anyone?).
We started the meal with a caprese gnocchi (a variety of pasta typically made from potatoes). The dumplings were stuffed with tomato, basil and mozzarella and then fried. They were served with both a basil pesto and a vodka sauce drizzled with aged balsamic. Despite the blackened edges, the texture was complementary to the melted cheese and the notes of the earthy basil, acidic tomato, sweet sauce and fattiness from the fry all paired hand in hand.
Our entrees varied between a fettuccini florentine, cacio e pepe and baked ravioli. The fettuccini florentine was spinach fettuccini with pancetta, sun-dried tomatoes and mushrooms coated in a tomato sage butter sauce. The cacio e pepe (cheese and pepper in Italian) was pappardelle with a peppery alfredo sauce and sprinkled with parmesan. (**Insert salt bae***) The baked ravioli? Exactly as it sounds — a four cheese ravioli smothered in marinara and mozzarella.
Despite Pasta Garage not being a classy sit-down “Italian Restaurante,” you can expect freshly-made pasta and locally-sourced ingredients, something true Italians remain proud of. But I would not consider this to be an Italian restaurant, either. This dining venue is going for something uniquely of their own. Yes, they serve food that would typically be considered “Italian,” but they are implementing their own individual twists and redefining classical dishes.
Most dishes that have the word “florentine” in the name imply the presence of spinach. Although their fettuccini florentine did have the spinach incorporated into the pasta itself, there was a lack of the ingredient overall. Traditionally, a fettuccini florentine would have a lighter crème sauce (with a broth base), sautéed mushrooms, garlic and spinach added in just late enough to wilt a bit. This one, however, was lathered in a tomato sauce which overtook the flavor of the minimal macédoine vegetables.
Because cacio e pepe does directly translate to cheese and pepper, that’s what would be expected in the dish. The classical method of preparing this dish would, in short, be al dente pasta finished with butter and a slight amount of the starch water plus a generous helping of cheese tossed in. It would be rich but on the lighter side (a contrasting texture might be more considered fettucini alfredo). Pasta Garage’s was not bad — you can only go so wrong with cheese, butter and cream — it just wasn’t cacio e pepe.
Even though I would correct their portion sizes and presentation, their customers seemed to enjoy the dining experience. The quality of food lands between Fazoli’s and Olive Garden, and for a plate of fresh pasta, you will only be spending about $11.00 on your meal out. As an added plus, if you happen to be feeling creative, you can build your own pasta dish. Though not following authentic Italian recipes, I believe the restaurant accomplishes their goal: to serve fresh and local food to their community.