Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Pasta’s storied traditions lead to richer menu narratives
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
Innovative chefs use pasta to make leading-edge flavors approachable
Pasta makes for a unique delivery system for mac and cheese
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce
Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef
Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn
Lo mein, smoked chicken, collard greens, corn, black-eyed peas, caramelized onion, andouille-soy glaze
Gnudi with spinach, brown butter, toasted sage, Parmigiano-Reggiano, black truffle, chanterelles
Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough
Short Rib & Taleggio Lasagna with béchamel, Savoy cabbage and caramelized onions
Kimchi Carbonara: udon, kimchi cream, Spam crumbs, green onions, sunny-side-up egg, pea tendrils
A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from the event.
Chefs are looking at pasta as a platform for creative menu development. Here are five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
Chefs are featuring pasta in unexpected, flavor-forward ways—and their guests are loving it.
Better Half offers its Silk Handkerchief Pasta: Hand-rolled pasta, garlic-porcini cream, wild mushrooms, tomato marmalade, Cotija, snow pea shoots
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Little Bird Bistro offers a Tarragon Goat Cheese Gnocchi made with pâte à choux, served with tarragon, Banyuls cream, golden beets, garlic-lemon pistachios, egg-yolk shavings
Square Meal At Hotel Revival offers a Local Mustard Greens Agnolotti with pot liquor and spicy bread crumbs
Vivere offers an Agnolottini Di Fagiano: Pillow-shaped pheasant-filled pasta, butter, sage, Parmigiano-Reggiano
Bella Gioia offers a Tumminia made from burnt durum wheat flour, with pesto alla trapanese, featuring cherry tomatoes and almonds
Today’s comfort pasta dishes show off craveable, modern flavor builds
Lago's Gnocchi Carbonara offers housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper
Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.