Whole Wheat Pasta Makes the Leap to Restaurants

While it may seem like sacrilege to a pasta lover, the reality is that as Americans become more and more health conscious, a growing movement has been pushing for the adoption of healthier versions of pasta. The most widespread option so far has been whole wheat pasta.

If your restaurant focuses heavily on pasta, it behooves you to take the time to learn about the options out there and to start offering alternatives for your diners who want a healthier option.

Not the Whole Wheat Pasta of Yesteryear

Anyone who tried whole wheat pasta about 10 or 15 years ago will be shaking their heads sadly at the thought that we’d suggest using the gloopy junk that was passed off as pasta back then. The stuff was awful looking and tasted worse.

However, new technology has been applied to the business of making whole wheat pasta. Yesterday’s whole wheat pasta, while it is still available in all its gloopy glory has been joined by some new kinds  that actually look and taste really good.

Consider Revising Your Sauce Recipes As Well

Let me also bend your ear to the idea of replacing some of the sugar and fat in the recipes you apply to whole wheat pasta with something a bit healthier. The demographic who will be looking for whole wheat pasta from your restaurant is the same demographic who will also be looking for lower fat options so that they can try to eat a bit healthier even when they eat out.

Speaking of Demographics

Of course, we haven’t shared with you yet the very best reason for putting some whole wheat pasta options on the menu: the demographic. Most of the people who are interested in whole wheat pasta (as well as other healthy dining options) tend to be those who spend more at nicer restaurants. They typically have more disposable income than the average American. In other words, they are the exact people you’ll want to have eating in your establishment.


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