The Possibilities of Pasta

Elan, Elissa
November 2011
FoodService Director;11/15/2011, Vol. 24 Issue 11, p52
Trade Publication
The article considers the opportunities presented by whole-wheat pasta as a healthy option for foodservice operations. Chefs are noted for experimenting with whole-wheat and brown-rice pastas, gluten-free noodles and whole-grain spaghetti. El Monte, California School District nutrition services director Doctor Robert Lewis cites that serving whole-grain pasta is part of their initiative to serve more healthy items. He also notes its high-fiber, low cholesterol, fat and sugar content.


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