BEST PASTA - 2001
Please do not forget to take a number when you walk into this snug little shop and café on a Saturday afternoon. Upon entering, you may feel overwhelmed by the scent of the garlic meatballs, the sight of the cheesy pizzas, the sound of the customers shouting out their orders, but for God's sake, take a number, or you'll sink into a private reverie and stand there dreaming forever. Though it can certainly be amusing to eavesdrop on the ambient conversations--old friends who haven't seen each other in years, chatting about everything from retirement to Chanhassen politics to the seductive qualities of the eggplant Parmesan--you came here for the fresh pasta. Tender, homemade egg, spinach, or herb-and-garlic pasta, ready to serve after a 30-second bath in boiling water--a bargain at $3.95 a pound. Once your number is called, watch as the clerk weighs the broad sheets of pasta, then feeds them into a large, toothy machine to produce fat or thin strands. Broders means never needing to feel guilty about not taking your pasta machine down from the back of the kitchen cupboard.