In the June issue of Sapore Magazine, a new publication affiliated with FSR Magazine, FDR’s Chef Richard Keys weighed in on the resurgence of pasta on menus.
“Pasta is the ultimate carrier of comfort food,” says chef Richard Keys, cofounder of Food & Drink Resources, a culinary development company. “We’re trying to evolve pasta beyond what people know it to be.” As Keys puts it, it’s about pulling comfort forward. That might mean simple changes like new cuts and shapes, or smaller pastas that can take the place of rice as a carrier for Indian dishes. Or it might mean introducing new flavors, like a pork carnitas pasta, tikka masala pasta, or a chimichurri sauce over pasta. Keys is also experimenting with incorporating soft cheeses like Ricotta flavored with garlic or chili.
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