Fastest-Growing Noodles in Entrees

Canadian operators are turning to the classics when it comes to menuing pasta. The fastest-growing noodles in entrees are those wholesome Italian feel-good pastas, starting with rigatoni. Rigatoni is a tube-shaped Roman noodle with ridges meant for better holding sauce. Operators are baking this noodle with meat sauce and mozzarella cheese or plating it with beef in Bolognese or braised beef form.

Ziti, a tubular noodle both longer and straighter than rigatoni, is also on the rise across menus. The Sicilian noodle was originally used at Southern Italian weddings and is now appearing globally in baked ziti or chicken Parmesan. Operators are also serving ziti alongside shrimp in seafood dishes.

Angel hair and spaghetti are also growing in entrees. Angel hair, or “capellini” in Italian, pairs well with seafood. Common entrees on menus feature angel hair and shrimp paired with different meats or vegetables. Spaghetti, which is thicker than angel hair, is often served with denser sauces. Although commonly prepared with meatballs, this versatile noodle is also showing up with mushroom cream sauce and pork souvlaki.

Operators are also serving up orzo, a smaller noodle shape resembling a grain of rice. Orzo comes from Italy but is also commonly plated with Grecian cuisine. Different from the hearty meals these other noodles are commonly featured with, orzo is often appearing in cold salads, rice bowls or wraps.