Adamo's Pasta: fresh-made pasta goodness

I'm a total pasta fiend and seem to be able to eat endless amounts of it. In fact, I'm thinking about smashing a bowl of orecchiette bolognese as I write this post on Adamo's Pasta in Beaconsfield/Alexandria.

Located on a busy main road in a quasi-industrial area, Adamo's first started out selling a wide range of fresh uncooked pasta. It piqued a lot more interest when the narrow store added a dining area and started selling hot pasta meals to the local workforce that's rather starved of lunch options.

Beetroot gnocchi with gorgonzola sauce from Adamo's Pasta, Botany Road, Beaconsfield

I always tend to go for more exotic pasta options when I'm out, leaving the likes of spaghetti and fusilli for at-home cooking. The generously-sized dish of beetroot gnocchi certainly fit the bill with its ruby-red hue, served with our chosen sauce of gorgonzola and peas, freshened up with plenty of fresh chopped parsley.

There wasn't much beetroot flavour to the pasta, although its appearance compensated somewhat, while the rich gorgonzola sauce with bits of pancetta was a good match to the unique gnocchi.

Porcini mushroom agnoletti with ragu

Filled pasta like agnoletti are always a delight when done well, and these filled with a smooth filling of porcini mushroom certainly were. Perfectly al dente, the pasta parcels were plentiful amid the deep red ragu, with visible bits of soft beef and vegetables enhancing the pasta.

Pumpkin gnocchi with amatriciana sauce

Another option from the exotic gnocchi range was a pumpkin variety that was softer and sweeter than the usual potato version. With our chosen amatriciana sauce of tomato, bacon and chilli, the pumpkin gnocchi was a vividly filling lunch.

It's a shame that there aren't more places like Adamo's in the CBD where a quick, fresh, reasonably priced pasta offering would really be appreciated at lunch, as well as the opportunity to buy fresh pasta, sauces and other related grocery items before the commute home. So for now, I'll have to keep heading to Beaconsfield for fresh-made pasta goodness.