Every year there are new opportunities and new challenges in the restaurant and foodservice industry. The NRA (National Restaurant Association) show in Chicago is where ideas take shape, delivering educational products and hot trends, such as 90 Second Rapida Spaghetti from first time exibitor Rustichella d'Abruzzo.
Recently mentioned on restaurant.org in New and Cool at the NRA Show, this innovative pasta eliminates the need for pre-cooking. A ridge along the length of the spaghetti allows it to cook more quickly. As it cooks, the gluten expands, sealing the pasta so it resembles traditional spaghetti. "In Italy, we say that gluten has memory" explains Rolando Beramendi.
This quick-cooking spaghetti was created especially for high volume restaurants that have depended on the (often wasteful) technique of pre-cooking pasta to reduce serving time.
After many years of research and development, Rustichella d'Abruzzo finalized and patented a special bronze die to extrude spaghetti with a tiny overlap in the pasta structure, which allows for fast cooking, but, once boiled, disappears to the naked eye. The result? Less waste without sacrificing the flavor and texture of our beloved Rustichella d'Abruzzo pasta.
90" Rapida Spaghetti is also available in retail packages for those on-the-go or anyone who wishes to satisfy pasta cravings in a hurry.