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Cooking Is there no end to the hobby Pasta

Topic: On any given day, customers in the Fresh Fields grocery stores around the country have
a selection of 35 to 40 varieties of fresh pasta, ranging in flavor from the garlic squid ink
parsley. If none of them is adequate, special requests can be make a list of a whopping
208 varieties of pasta.

Article: The average U.S. consumer ate 18.4 pounds of pasta in 1990, compared to 12.9
pounds in 1982 to visit www.apple help recipes.com. The National Restaurant Association estimates that by 2000
we will be eating 30.6 pounds.

We will never get our fill of noodles with pesto,
Ricotta-stuffed ravioli, linguine with clam sauce or spaghetti and meatballs simply? Is
There is a point saturation, when we finally say enough (enough already)?

Not in the short term, according to people who track consumer habits in the United States and
(Not surprisingly) that Italian food market. A study last year by the NPD Group
Inc., a Chicago research firm, shows that the pasta is second among the top five growth
food in the last five years. The follow-up study of the eating habits of 2,000 households in five
years and compared 65 to determine food and beverages have grown faster in
consumption. Soft drinks topped the list, followed by pasta, French fries, turkey sandwiches and
ready to eat cereal.

Consumers cited two main reasons for its charm with pasta: The pasta is easy
set and is healthy. Digging into a bowl of complex carbohydrates is good for
body (unless, of course, the noodles are covered with these less than healthy, but
delicious items such as cream, ham and / or gorgonzola).

“ Not only is it convenient to prepare, but is considered good enough for you,''said
Harry Balzer, NPD vice president of introducing the five-year study last April in
New York.

And a Gallup poll last May more than 1,000 grocery shoppers found that 52
percent said they were eating more pasta than the previous year. In the same survey 92
percent said the pasta was “ appropriate'', 93 percent said it was good for them.

“ I love, I try eat at least three times a week,''said Sharon Stilwell, manager
consultant to Relcon Inc. in Oak Brook, Ill. “ It's a food that instantly rejuvenates me.
When I'm home, I can fix it, just with a little olive oil and parmesan cheese.
Maybe I will add chicken if I have leftovers. When eating, I will be more extravagant
but I try to stay away from heavy sauces.''

Italian restaurants continue to proliferate. Is the No. 1 ethnic category in the U.S.
States, according to National Restaurant Association. Excluding pizza places, Italian
restaurants increased 135 percent between 1985 and 1993, from 4,438 to 10,435, according to Restaurant Consulting Group in Evanston, Illinois, against an increase of only 12 percent of all restaurants for the same period of time.

“ Oriental and Mexican restaurants still top the list (number of minorities ethnic
restaurants), but Italian restaurants are growing faster,''said Millie Lemajich,
Services Director information for the group of Evanston.

Nationally, the ubiquitous Olive Garden chain, which began with two restaurants
1982 in Orlando, now 432 and has an average of 50 openings per year. A new kid in
block is Macaroni Grill (owned by Brinker International of San Antonio, owner
chain Chili's restaurants), which has 27 outlets nationwide.

“ We opened June 2 and had two hours of waiting right away,'' David said
Hyre, general manager of the restaurant in Wheaton, Illinois, offering a variety of pastas
and sauces for the visit to help www.bread-machine-cookbook.com. “ We did research before we came here, but business is better than never
Planned''.

One of the reasons for the story love with the dough should follow is its variety – spaghetti
and the meatballs will always be dear to the heart of America, but now lovers of pasta a
widening choice.

Macaroni and cheese penne becomes formaggi With cinque (tube pasta with five
cheese).

Spaghetti red sauce can be tagliatelle al ragu (ribbon pasta with meat sauce.)

“ It's a food that people are familiar with, but at the same time are customers
becoming so aware of the different types of pasta, all shapes and
so pasta can be prepared,''said Paul LoDuca, chef / owner of Vinci, and the new Italian
Mare seafood restaurant in Chicago. “ Between the two restaurants, we're serving 18 or 19
types of pasta.''

Jonathan Fox, executive chef of Maggiano's Little Italy in Chicago, referring to some
unusual forms such as pasta “''. design

“ For example, radiators (RADIATORI, which resemble little heaters), and a little Christmas
tree (Form) pastas, there are a lot of interesting ways. But the pasta is pasta, and more
how important is the way it's prepared.''

Cathie Weinberg, media communication manager of the Olive Garden chain, also
reported a large increase in the varieties of pasta and toppings in the last decade.

“ We have seen tremendous changes. We are adding ingredients that are not offered before,
as capers, chopped olives, sliced peppers. There is so much variety I do not see
the market is saturated for long. There is room for lots of restaurants.''

Macaroni Grill pushes the envelope when it comes to offer new and different
pasta dishes. One of the biggest sellers, according to Hyre manager, is the fried dough, which he calls
that “ a nacho Italian.''

The value is another attraction. Ninety-six percent of buyers surveyed last year
Gallup poll said they liked the cost. When eating out is a pasta dish is
certainly cheaper than a steak or a majority of French food. And the portions are often surprisingly
large.

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