Pasta is not just a dish. It's a universal language of flavor and comfort. From Italian classics to global pasta delights, each dish tells a unique story and offers a distinct gastronomic experience.
“Pasta is a vessel for anything,” says Chef Robert “BJ” Beisler (Santé and The Farmer’s Dinner). “Almost anything can be served alongside pasta with enough thought and proper execution.”
Pasta served directly out of a parmesan cheese wheel. Photo courtesy The JDK Group
Simply put, pasta offers a blank canvas for creativity.
“Everybody loves pasta; they know it, it’s comfortable,” says Chef Latisha Rodgers (Comfortable Gourmet). “My job as the chef is to give you a flavor adventure, so I can use pasta as that stepping stone to give people something new and different.”
Let’s take a look at why pasta has remained a timeless classic among consumers and caterers alike.
A penne for your thoughts
Since the pandemic, pasta has experienced a rebirth. It has found its place now that consumers are looking to return to the basics and are searching for comfort and familiarity in an increasingly chaotic world, and nothing says “comfort food” like a hearty bowl of pasta.
According to a Grain Foods Foundation survey, approximately one-third of U.S. consumers named pasta (36%) and bread (29%) as foods that are comforting during a stressful time.
“I love all things pasta,” says Beisler. “It really brings people together.”
Pasta’s popularity doesn’t just stem from consumer’s love for comforting classics, however; it also checks a lot of different boxes for consumer preferences, including sustainability and health consciousness. Let’s dive into some of the current trends bringing pasta to the spotlight.
Spaghetti junction
Pasta is often considered the intersection between indulgence and wellness. With the continued popularity of the Mediterranean Diet (key components of the diet include fruits, vegetables, seafood, lean meat, nuts and legumes, beans, and whole wheat), pasta has proven to be a natural fit.
Not only is pasta an ideal vehicle for adding healthful and plant-based foods as well as high protein items like lean meat and poultry into a diet, but pasta is no longer confined to traditional wheat-based formulations either. Innovative producers are experimenting with alternative ingredients such as chickpea flour, lentil flour, and quinoa to create unique and nutritious pasta options. These alternatives not only diversify the market but also cater to the growing demand for gluten-free and protein-rich products.
Sustainability success
Sustainability is a key driver in the modern food industry, and the pasta market is no exception. From eco-friendly packaging to sourcing ingredients responsibly, many pasta producers are adopting sustainable practices. Consumers are increasingly drawn to brands that prioritize environmental consciousness, contributing to a positive impact on both the planet and their plate.
Pasta tends to be paired with garden vegetables, and more traditional recipes, such as ragù and carbonara, may be reinterpreted in plant-based, organic, and low-waste ways for the benefit of health and the environment.
Linguini with truffle pearl and mushroom sauce twirled on a fork and finished with porcini powder from Sugar Beach Events. Photo courtesy MeewMeew Studios
This is where the idea of seasonality comes into play. Think pasta salads in the spring and summer that utilize fresh ingredients, or for more autumnal dishes, perhaps parsnip pasta, pumpkin, and even creamy potato filling?
“I love it as a carrier for local ingredients,” says Thomas Horner (Misty Clover Farm).
Additionally, since chefs often cook more pasta than they actually need, there is great opportunity to give pasta a new life. There are many traditional Italian recipes that use leftover pasta to create completely new dishes, thus reducing food waste.
Supporting stars
The magic of pasta lies in its ability to pair seamlessly with myriad sauces. Caterers can experiment with a range of sauces, from rich and creamy Alfredo to zesty marinara, ensuring that every palate is satisfied. Customization is key; offering a selection of sauces allows guests to tailor their dining experience, making your catering service stand out.
“There is a true art to pairing pastas and sauce,” says Beisler. “Each unique shape has a certain purpose.”
We also know that cheese is a key ingredient in most pasta dishes, and as always, ricotta, mascarpone, pecorino, and parmesan are ever-popular choices, as well as a bit of gorgonzola. But a few other Italian classics are making their way into dishes, like stracciatella and smoked scamorza.
Vegetables are also now playing a larger role as pasta partners. When it comes to using vegetables in pasta, zucchini, broccoli, and butternut squash are all solid choices and help to bring color into what can be a very beige dish. But don’t stop there: think roasted leeks, split peas, kale pesto, and asparagus to brighten things up.
It’s time to innovate
Today’s consumers are looking for “comfort food with a twist,” which is why pasta recipes are constantly evolving as a way to break out of the mold.
First up, layered pasta (such as lasagna) offers the opportunity to innovate within each layer. Modern interpretations include flavored béchamel, burrata dollops, cheese creams, demi-glace infusions, enhanced pasta sheets, and thinly stacked extra layers of pasta and/or vegetables. Raw, pickled, grilled, roasted, or fried vegetable medleys add intrigue while heartier versions see layering of ingredients like Bolognese blends, roasted leg of lamb, or pulled chunks of Barolo-braised beef short rib for soul-soothing flavors.
Another exciting trend that has been making waves is the creation of striped pasta. This visually stunning technique involves layering different colored doughs (dyed with the help of powders, juices, and squid ink) to create striking patterns within the pasta itself. From vibrant rainbow stripes to elegant two-tone designs, striped pasta adds a whimsical and artistic flair to any dish. If striped pasta is a little bit beyond your skill level, you can still add a little color to your pasta by cooking it in red wine, coffee, beet juice, and other colored liquids.
Pasta is also breaking free of its traditional home on menus as a side or main course and instead is tapping into appetizers, desserts (see accompanying recipe below), and even soups and salads (see accompanying recipe below).
Brunch is also proving to be an ideal occasion to infuse bold, bright playfulness into hot and cold pasta creations, in dishes like spaghetti fritter appetizers or breakfast carbonara.
From rotini to rigatoni
Perhaps due to its global roots, the love for pasta transcends borders and the global demand for this versatile dish continues to soar. From the iconic Italian varieties like spaghetti and penne to other global dishes (see accompanying sidebar for a crash course on pasta from around the world), the pasta market is witnessing an unprecedented surge in popularity. Factors such as convenience, versatility, and the increasing influence of global cuisines contribute to this growing demand.
Global Views on Pasta
By celebrating pasta around the world, we open ourselves up to a rich mosaic of diverse cultures and culinary traditions.
Italy
Italy offers an incredible variety of shapes, sauces, and dishes. Some popular Italian pasta dishes include spaghetti Bolognese (with meat sauce), fettuccine Alfredo (with a creamy sauce), lasagna (layered with meat, cheese, and tomato sauce), and pesto pasta (with a basil, garlic, and pine nut sauce). Italians typically eat pasta as a first course (primo) before the main course (secondo).
United States
Americans have embraced pasta and adapted it to their tastes. Some popular American pasta dishes include macaroni and cheese (elbow pasta with a creamy cheese sauce), spaghetti and meatballs (spaghetti with large, Italian-American-style meatballs), and pasta salad (cold pasta mixed with vegetables and a dressing, often served as a side dish).
Greece
Pastitsio is a popular Greek pasta dish made with tubular pasta, ground meat, tomato sauce, and béchamel sauce, layered and baked in the oven. Another well-known Greek pasta dish is youvetsi, which combines pasta, meat (usually lamb or beef), and tomato sauce.
Hungary
In Hungarian cuisine, pasta is often combined with meat, vegetables, and spices. One popular dish is csusza, which is made with pasta, sour cream, bacon, and sometimes cheese.
Mexico
Mexican cuisine incorporates pasta in dishes like sopa de fideo, a soup made with tomato, onion, garlic, and chicken broth. Fideo seco is a similar dish but served without the broth.
Germany
Germans aren’t particularly known for their pasta, but käsespätzle from the region of Swabia in southwestern Germany is a delicious dish, which is also enjoyed in Austria. Käsespätzle is served with roasted onions, fresh parsley, and most importantly, generous amounts of cream and cheese.
Spain
Known more for its tasty rice dishes than pasta recipes, locals in Catalonia enjoy the relatively new yet popular Catalan Cannelloni. The dish is said to be especially tasty with a generous splash of mellow Spanish wine and some nutmeg. The cannelloni also contain meat, varying from pork to beef, or even innards such as lamb’s brains and chicken liver. If that doesn’t take your fancy, perhaps you should give Fideuá a try. The seafood dish originates from the coast of Valencia, but has become popular nationwide—think the pasta version of paella, with short pasta instead of rice.
As global travel becomes more accessible, consumers are eager to explore diverse flavors and culinary traditions. The pasta market reflects this trend with an influx of regional and international pasta varieties. The market embraces a rich tapestry of flavors that caters to the adventurous palate of the modern consumer.
Additionally, when it comes to spicing up your pasta, you don’t have to stick to one continent either. Try adding a sprinkle of Indian dried fenugreek leaves or five-spice to your next tomato-based pasta sauce.
Wood oven baked lasagna carbonara with guanciale, pecorino, and salted pepperberries (Barilla). Photo courtesy Catersource staff
One of the hottest styles of mashup cuisine (click here for a deeper look at mashup cuisine as it relates to multicultural weddings) is wafu, a fusion of Japanese and Italian; think Italian pastas with umami-laden Japanese ingredients, like a spaghetti with spicy “mentaiko” cod roe, or a miso-inflected cacio e pepe. A splash of soy, hoisin, or oyster sauce in your next ragu will give it an instant umami boost.
Mexican and Italian mashups are also growing in popularity; dishes like sopa seca traditionally use cut spaghetti or fideo pasta, but what about a baked campanelle with poblano cream and guajillo-glazed shrimp?
Whatever your clients crave, pasta can satisfy.
Use your noodle
Pasta is a mainstay for caterers everywhere; not only does it look elegant and tastes delicious, but it's also filling. There’s nothing worse than attending an event and having a growling stomach an hour after the meal is served. With pasta, you know your guests will stave off hunger long after they finish their last bite.
“Pasta is great for catering larger parties because it’s easy and it stretches—a lot of people get fed when pasta’s on the menu,” says Rodgers.
There are very few dishes that can grab the attention of guests while also being efficient in the back of the house, but pasta is one of them. It’s also affordable.
“Ultimately pasta is just so versatile. It works on an action station and does great on a buffet. Everyone knows what it is, and almost everyone likes it,” says Horner, “but there’s also a value in pasta that cuts both ways—clients recognize it as an affordable option that will deliver on satisfaction and taste, and operators like me know it can help my numbers work, too.”
Perfecting your pasta
When preparing pasta for your events, there are different approaches, as well as several tips and tricks to perfect it.
“While making pasta is one thing, preparing it for service is another,” says Beisler.
Lasagnas Around the World. Photo courtesy Barilla America
On the one hand, there’s nothing wrong with the traditional preparation of packaged pasta (par cook it in advance, then shock it in cold water to stop the cooking before draining and refrigerating before finishing it onsite in your sauce), this method doesn’t always translate to perfect pasta. Holding pasta for service can sometimes lead to a sticky consistency, and that’s not even accounting for human error when pasta is accidentally overcooked.
“It takes some extra planning when trying to prepare pasta for events. That and trying to plate as close to the dish walking to the table as possible,” says Beisler.
This is where a few tricks of the trade come in handy.
“When you become the greatest pasta cook you can be,” said Chef Michel Cassadei Massari (Lucciola and Felicetti) during Art of Catering Food 2024, “you can keep your creativity where you need it the most—with your clients.”
One tip is to cook dry pasta in a style similar to risotto (see accompanying orecchiette recipe), meaning you can toast the dry pasta lightly and slowly add liquid (whether broth or water) in order to hydrate the pasta, thus activating the natural starches.
“I think all of our clients and all of our customers want to see pasta on the menu and I think this is a really good solution,” said Charlie Schaffer (Schaffer) during a session as part of Art of Catering Food 2023. “It holds up well for service, especially in chafing dishes for your buffets and also for plated dishes as well.”
Want to avoid the headache of overcooked pasta all together? The answer lies in fresh, homemade pasta, which is more forgiving than dry.
“Dry pasta serves its purpose, but dry pasta never has this epitome of love to it,” says Beisler. “With fresh pasta you can feel the difference as soon as you’re biting through it.”
Chef Robert "BJ" Beisler prepared a stuffed tortellini for sampling during Art of Catering Food. Photo courtesy Dana Gibbons Photography/AGNYC Productions, Inc.
Additionally, fresh pasta has a more appealing look.
“While everyone can appreciate perfection, pasta is everything but,” says Beisler. “Sometimes the imperfections make it unique.”
Making fresh pasta obviously won’t be feasible in all catering scenarios, so tread lightly when going this route.
“It does take a lot longer and it takes a lot of know how. While some caterers have access to the equipment necessary to make and serve pasta, doing off-site catered events where there are so many variables, it can be hard to ensure a quality product,” says Beisler. “Honestly, working with pasta comes down to two things: time working with dough and feel. Working with your dough and perfecting it takes many failures.
Duck Confit Gnocchi. Photo courtesy Idaho Potato Commission
“Being the pasta playboy that I am, I'm quite biased, but there is a time and place for everything. It can be very difficult making fresh pasta for certain events, but when clients are paying top dollar for an event, you really want to make a homemade pasta; it can be done with a little extra care and planning and the guest will absolutely love it.”
Serve it up
The sky’s the limit for service when it comes to pasta.
For plated service, contemporary approaches to plate presentations are converting classic nest styles in favor of eye-catching freestyle constructions.
“Plated events are my favorite to showcase pasta as there is more time and space to take the necessary time and care to ensure a quality product,” says Beisler.
Chef Robert "BJ" Beisler demonstrated how to prepare Parisian gnocchi during Art of Catering Food. Photo courtesy Dana Gibbons Photography/AGNYC Productions, Inc.
On the other hand, family style meals can create a sense of warmth and camaraderie among guests, thus hearkening back to Italian family dinners of the past.
Obviously, pasta is right at home on a buffet, whether as a prime focus or supporting player.
“Oftentimes on our buffets, we have other dishes that have their own sauces and we really just want the starch to kind of be there and support those dishes,” said Schaffer.
The Chilled Summer Idaho® Potato "Lasagna" features summer vegetables and cubes of Crispy Potato Confit between russet potatoes. Photo courtesy Idaho Potato Commission
Pasta is also prime territory for interactive and engaging experiences, such as live pasta stations or build-your-own macaroni and cheese bars. Or you can even get your guests in on the fun by having them roll out their own pastas (such as gnocchi) before sitting down to dinner.
“I probably find the best success with pasta as an action station,” says Horner. “It’s a quick pick up, and guests can customize it—it hits all the senses."
Cornelius Pasta Bites: a stunning striped ravioli filled with camembert cheese and cranberry in a lemon butter sauce from Chowgirls Catering. Photo courtesy Lucas Botz
Caterers can also get creative with presentation by serving pasta in restaurant-inspired to-go boxes or offering pasta salads and appetizers in walk-around style cones or cans.
The pasta market is a dynamic and ever-evolving space, where tradition and innovation coexist harmoniously. From healthy alternatives to sustainable practices and global flavors, the pasta market continues to redefine itself, offering a culinary journey that knows no bounds.
By incorporating this timeless and crowd-pleasing addition to your catering repertoire, you can tap into this universally beloved comfort food that allows for endless creativity.
Bon Appetit!
This pasta salad from Felicetti features farfalle pasta, red pepper, bacon, olive oil, Romaine lettuce, and pesto. Photo courtesy Felicetti
Pancetta Farfalle Pasta Salad
Recipe courtesy Felicetti
Ingredients for the Salad
Method
- Bring a pot of water to a boil. Add salt and drop the farfalle pasta in the water and cook as directed on the bag. When done, drain and put under cold running water and let cool to room temp.
- While the pasta is cooling you can cook the pancetta (or bacon) and make the pesto. Add the pancetta or bacon slices in a medium hot non-stick pan and let cook until crunchy. When crunchy let them drain on a paper towel.
- Light Pesto: Put all the ingredients in the food processor (or blender) and run it until everything is puréed. If the pesto is too thick, add a spoonful of fresh water.
- Prepare the Salad: Put the pasta in a large bowl. Add the Light Pesto and mix gently. Prepare the red pepper. Cut it into four pieces, remove white parts and seeds. Cut it into narrow strips and add to bowl. Chop the Romaine lettuce leaf into strips and add. Then crumble the pancetta or bacon in small pieces and drop over the salad and mix to combine all the ingredients.
- Before serving, drizzle some of your favorite balsamic vinaigrette to add some color!
Apple Cinnamon Cheesecake Lasagna
Recipe courtesy Chef Shannon Sisson for Barilla
Photo courtesy Barilla America
Ingredients for Apple Pie Layer
Ingredients for streusel topping
Method
- Preheat the oven to 300° F.
- Mix the following together all ingredients for the Apple Pie Layer and reserve.
- Mix the Cheesecake Layer ingredients with a mixer until well blended.
- Blend all ingredients for the Streusel Topping with a mixer. Keep all layers in separate bowls.
- Build lasagna starting with a small amount of apple slices in the bottom of the pan.
- Place one lasagna noodle and add about 2-2½ cups of Apple Pie mixture for the first layer, then add a noodle, and then cheesecake layer using about ¼ of cheesecake mixture.
- Repeat layers with the cheesecake layer on top.
- Bake at 300° F uncovered for 45 minutes, add streusel topping and bake until cheesecake is firm in the middle and pasta is tender.
Shrimp, Artichoke, Peas & Lemon Orecchiette
Yield: 200
Recipe courtesy Charlie Schaffer, Schaffer
Ingredients
Method
- In a 14” sauté pan, cook artichokes with ¼ cup of the olive oil to heat up and lightly caramelize. Add peas to warm, remove all from pan and reserve.
- In the same pan heat another ¼ cup of the olive oil to high heat, add shrimp and cook until nearly done, remove from heat and reserve.
- In an eight quart pot, sweat leeks on medium heat with ¼ cup of the olive oil until soft.
- Add pasta to the pot, stir into leeks and toast the pasta one minute.
- Add white wine, chili flake, salt, and pepper, and stir the pasta as wine evaporates for one minute.
- Add broth to nearly cover the pasta, bring to a simmer and stir as broth evaporates so the pasta cooks evenly for about eight minutes. The broth should evaporate by about two-thirds leaving a slightly creamy sauce.
- When pasta is very al dente, add the artichokes, peas, and shrimp. Continue to stir to incorporate.
- Remove the pasta from heat, and slowly pour in the remaining ½ cup olive oil. Once olive oil is fully incorporated, add the butter and continue stirring. Once butter is fully mounted into the pasta sauce, add the parmesan cheese, lemon zest, and chopped herbs. Continue to stir until the cheese is melted and the pasta has a loose and creamy consistency that will gently spread out on a plate.
Flooding Ravioli Filling
Recipe courtesy Chef Robert "BJ" Beisler
Ingredients
Method
- Start by slicing garlic and shallots and start to sweat in a pan with a small amount of oil. Once translucent and fragrant deglaze with white wine and reduce until almost all wine is gone, add cream, thyme, peppercorns and bay leaves. Simmer for 10-15 minutes.
- While simmering, beat egg yolks until ribbons form and bloom. Once cream is simmered, strain and temper egg yolks and then add mixture to pan and cook until slightly thickened. Add cheese and gelatin and mix thoroughly. Once mixed, strain into a pan and cover and refrigerate until set.
- Once set, put the mixture into piping bags to fill pastas. Once the filling is heated thoroughly it becomes liquid again.
