Oodles of Noodles

With a growing variety of flavor profiles,
noodles dishes are hot. By Megan Rowe

Oodles of
Noodles

With so many dieters packing in the protein, you might expect restaurant sales of carbo-laden noodle dishes to be slipping.

You’d be as wrong as a plate of gluey, overcooked spaghetti.

"People are still eating carbohydrates," says Gabriel Viti, chef/owner of Gabriel’s, an upscale Italian establishment in Highwood, Ill. "We’ve seen no decline (in pasta sale

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish