A few things to noodle on – here are recent (within the last few months) articles about pasta and the menu:

Food Management spotlights a regional American take on pasta, from UMASS Amherst – a New England lobster with roasted corn puree over angel hair.

Pat Cobe of Restaurant Business examines how consumer demand for customization is affecting pasta on the menu at Sizzler, Maggiano’s, Brio/Bravo, and other brands.

Foodservice Director talks to operators using sampling as a means to entice customers to try unfamiliar whole grains, including Texas Tech University, Valley Hospital, and the Siemens Sodexo account.