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Nicole Potenza Denis is a contributing
editor to Specialty Food Magazine.
Other companies such as multiple sofi Award winner Pastificio
Felicetti have done extensive experimentation to determine which
wheat varieties performed best in particular regions. The company
manufactures an organic line of pasta called Monograno, or "one
grain." Monograno Spaghettoni, made from a variety of wheat
called Matt, grown in Apulia in southern Italy, boasts 30 percent
higher protein.
At Newport Avenue Market, infused wheat-based pastas are
on the rise, observes Anzaldo. "Esotico Pasta made with locally
grown vegetables such as peppers, spinach, garlic, and butternut
squash are hard to keep on the shelves," he notes.
"Wheat-based pastas f lavored with lemon, saffron, porcini,
or spinach and stuffed pastas made with veggie fillings like fava
beans and asparagus definitely pique interest," says Werner, touting
brands such as The Pasta Shop's Ravoli and Rustichella d'Abruzzo.
The Future
While it may seem traditional pasta is losing out to other staples and
sharing the category with alternative fare, it is still inexpensive, easy-
to-cook, and one of America's go-to comfort foods.
"There will always be shifts in every category but this new shift
in pasta is a fun way to have more healthful choices," says Anjani
Vasson, chef and founder of Anj's Kitchen. "Pasta is a great, afford-
able food choice for so many and there will be a desire to eat it!"
@
specialtyfood.com
Cybele's Free-to-Eat Superfood
Veggie Pasta, Superfood Purple
Prepared Food Focus
Our recipe for pasta with cricket flour will
keep your menu on trend with alternative proteins.
specialtyfood.com/cricketpasta
FALL 2017 71
