At Pachi, the secret is in the dough

AMMAN — The other day while I was driving in Abdoun, a tiny little restaurant caught my eye. The exterior was simple and elegant, and despite it having limited seating, the place was buzzing. Two weeks later, my mother told me about a new Italian restaurant she tried in Abdoun. She described exactly what I saw and how great her experience was. I instantly took her advice — as she is an excellent cook — and decided to check it out myself.اضافة اعلان



Pachi’s mushroom and truffle oil pizza. (Photo: Raja Attar/JNews)

It was especially difficult to find parking in this part of Abdoun. Luckily, I found a spot nearby. My friend and I made our way to a small and cozy table inside. The interior decoration was tasteful. Big mirrors lined the ceiling. Elegant yet casual furnishing filled the space. The lighting was inviting. We could tell how clean and tidy the kitchen was from where we were sitting. The staff were very warm and welcoming. We ordered the Italian green salad and two pizzas — one napolitana, the other with mushrooms and truffle oil — as well as the gnocchi alla sorrentina.



Pachi’s napolitana. (Photo: Raja Attar/JNews)

Naturally, the Italian green salad was first to arrive. The salad was covered in a thick and creamy dressing, but to our dismay, the vegetables were thickly sliced. To be fair, this was our least favorite part of the meal. We were expecting something simpler and more elegant, with a light vinaigrette dressing.



Pachi’s Italian green salad. (Photo: Raja Attar/JNews)

The pizzas came in next. First was the mushroom with truffle oil. The pizza dough was excellent. The dough was properly proofed, which was evident in the crust. It had a nice char and enough body, which made carrying the slice easier. You can never go wrong with the white sauce/mushroom combination. Add some truffle oil, and you are good to go! Even with the cheese, this pizza didn’t feel or taste as heavy as expected. It was a highlight.



(Photo: Raja Attar/JNews)

Then came the napolitana, which the cashier recommended. Again, the dough was perfectly cooked. This pizza had a little bit more char on the crust, which was great. Simplicity is always key for a napolitana. Tomato sauce, fresh mozzarella, basil, and olive oil — the pizza exceeded my expectations. The cheese-to-sauce ratio was spot on, and the touch of basil was just right. Despite the sauce being slightly under-seasoned, it was overall an excellent pizza.

Finally came the gnocchi. This was the star of the meal. The gnocchi itself was perfect. It was soft and delicate with a silky-smooth texture. It was served with generous portions of red sauce, mozzarella cheese, parmesan cheese, and a touch of basil. It was one of the best I’ve had in Amman. I cannot recommend this one enough. We ended up cleaning the plate with our forks — a sign of a great dish to end a highly enjoyable experience.