There’s no denying the absolute comfort of a fresh, warm bowl of pasta. And it’s more popular than ever these days: pasta is emerging back onto menus as the gluten-free trend continues to taper off. But pasta is not the same old spaghetti-and-meatballs off menus from years passed. These days, pasta is healthier, more globally minded–and even a little bit “out there” at times.
Even though gluten-free eating has lost its luster for most diners, pasta’s comeback arrives on the coattails of a health-conscious attitude, so you’ll be seeing more options for whole grain or higher fiber pasta on the menu. There’s also a willingness on the part of adventurous diners to try fusion dishes that are inspired by a more internationally influenced palate, or spicier, pepper-infused dishes.
Pepper and cheese, please
According to trends tracker Datassential, the fastest-growing pasta preparation is cacio e pepe. The Roman-style pasta, which features pepper and cheese, is up 200 percent on menus over four years. It’s followed on the trend tracker by short rib pasta, up 155 percent; truffle pasta, up 57 percent; and lemon butter pasta, up 52 percent.
Diners’ new enthusiasm for pasta is prompting them to try it in all kinds of new ways. Some out-there combinations include chef Keizo Shimamoto’s ramen burger, which is a beef patty sandwiched between two buns made from ramen noodles. Pasta has even entered the dessert category, such as with the Nutellasagna from Brooklyn bakery Robicelli’s. It combines layers of lasagna noodles, Nutella and cannoli custard.
Easy pasta prep from T. Marzetti®
Every second counts in a busy kitchen, so using Marzetti®’s super-speedy frozen pasta will help you plate up pasta dishes in record time. Our pasta products are made from the finest ingredients, then frozen fresh for maximum flavor retention. The pasta can go directly from the freezer into boiling water, and it’s ready to serve in about 30 seconds. It looks fresh, tastes delicious and gives you time to keep up the pace throughout service.