Houstonians will eat ice cream in the winter and soup in the summer.
Some people eat their vegetables and fruits seasonally, but with pretty much anything readily available whether it’s in season or not, we have the ability to eat what we want when we want.
According to owner Xavier Godoy of Mastrantos, 927 Studewood St., the way Houstonians eat pasta is much the same.
Having lived in Italy, Godoy has seen firsthand some of the differences with the way pasta is eaten and made in Italy versus America.
“In the south of Italy, or the coastal side of the country, they are very seasonal,” Godoy said. “So pesto pastas are highlighted in the summer time because basil grows in the heat. You also get more citrusy, herbal sauces rather than buttery.”
In America, Godoy said it’s different. In a place like Houston, he said the Italian culture is more influenced by American Italians rather than Italian Americans, by which he meant most people are used to eating at Italian restaurant chains, where the menu doesn’t change seasonally.
Ryan Pera, chef and owner at Coltivare Pizza & Garden, 3320 White Oak Dr., said the differences in Italy and America really depends on what restaurant you’re walking into in either country.
“There tends to be smaller portions in Italy and less ingredients,” Pera said. “Pasta tends to be simple in nature. You also see more pasta shapes in Italy that haven’t gained popularity here.”
Mastrantos will be tweaking its menu a bit as we roll into warmer weather, but will also keep a few of its heavier pasta dishes like the Ragu Bolognese. The additions will include a red pesto pasta dish with fresh vegetables.
“Even though we’re bring a few light dishes, we are keeping our heavier dishes as well because of the culture,” Godoy said. “People order (Ragu Bolognese) in the summer with the sun out and not care. People here don’t always think in terms of season.”
Coltivare also will add seasonal pastas for the warmer months that include in-season vegetables.
“We try to cook on the lighter side in the summer, so things don’t weigh a person down,” Pera said.
While pasta dishes may not always follow the trend of season, there are also other emerging trends. Harissa, a Tunisian hot chili pepper paste, is becoming popular with pasta.
Godoy describes it like a pesto, but denser and made with tomatoes and similar to Mexican mole.
“It’s so flavorful that just that with the noodles is good,” Godoy said. “You don’t even need anything else.”
Another trend breaching Houston, which you can find at places like Mastrantos, are some of those pasta shapes that aren’t yet mainstream, like spaghetti, penne or rigatoni. Along with new shapes in pasta is colored pasta, which can be made naturally with carrot or beet juice for orange or purple color.
“Using different grains is a trend,” Pera said. “Whole wheat, buck wheat and also gluten-free. We have a corn pasta on our menu that is gluten-free. Customers ask for (gluten-free) often.”
Is pasta otherwise healthy?
“In my opinion, we get confused that pasta is not a healthy dish, and it is as long as you don’t add a bunch of sugar and keep it under 100 grams (4 ounces) of noodles, don’t add a bunch of butter,” Godoy said.
Pasta dishes can be well-balanced if they are made with raw ingredients and not too much is piled onto the plate.
Pasta can also be intentionally made healthier by using different flours, like chickpea flour or black bean flour, which have more nutrients. There are alternatives as well for the noodles, like zucchini or squash spaghetti.
“Using those different grains is one way to make a pasta healthier,” Pera said. “Using whole grain, using veggies, using less fat, simply using olive oil instead of pasta, not using as much fat in the sauce.”
There are different ways to change the sauce based on health needs as well. One example Godoy gave was with the ragu. The ground beef in the sauce can be substituted with chickpeas and mushrooms.
The Link LonkApril 15, 2021 at 02:21AM
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Explore world of pasta at local spots | Food Drink | theleadernews.com - The Leader
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