How We Put “Super” in Our Super Pasta
Written by Chris Coffey on September 15th, 2010.
Filed under: Italian, Products We Love
When you hear the word “Italian,” the first thing you’ll likely think of is pasta.
Pasta is a big part of family meals here at Wegmans, not only with our new imported artisan pastas, but now, our new Super Pasta.
So why did we develop a Super Pasta?
After all, isn’t pasta just flour and water?
History tells us that long before Marco Polo’s visit to Asia, pasta was made throughout China, Japan, India and the Middle East. These noodles were made with water (or eggs) and a variety of ingredients including rice, buckwheat, dried beans such as mung beans and more. In ancient times, these dry ingredients were ground using large stone wheels that simply crushed the whole grains.
Think of it. Pasta was traditionally made with whole grain flour that included the bran, nutrient rich wheat germ and the larger starch section, the endosperm. It wasn’t until the early 1900’s that wheat became refined and in turn, began to lose the nutrients that sustained people for hundreds of years.
Since our goal at Wegmans is to help you make great meals easy so you can live healthier and better lives; we are always looking for ways to sneak some health components into our favorite foods. First came Super Yogurt…then about a year ago, Danny Wegman challenged us to create pasta that everyone would like, but would also be nutritious- pasta that has it all.
First, we asked ourselves what nutrients, when added, would make a meaningful difference health wise and the wish list began to take shape; from whole grain servings and added fiber, ALA omega-3s, calcium to build strong bones and vitamin D.
12 different versions and 14 months later…we’re excited with what we’ve come up with.
And the process was a real team effort- our Wegmans Registered Dietitian, Chefs, Food Scientists, Category Merchants and Marketing members all worked together to put the “Super” into Super Pasta.
Each time a new sample came in from our manufacturer, we would have blind taste tests, trying each formulation with and without sauce, and then recording everyone’s reactions from aroma, texture, flavor, and taste. We would also taste them alongside traditional white pasta and other healthy pasta brands to see how they compared. And we wouldn’t settle until we got it just right.
The first version tasted bean-y (because of a whole grain they tried); some were too chewy, while others didn’t have enough protein or needed more fiber. Once we reached a version we were proud of…it was time to invite the Wegmans Family to weigh in. The verdict…back to the drawing board one last time.
The final version- I am proud to say, really is Super!
Calkins Rd Wegmans (Rochester, NY)
Each serving of Super Pasta provides the following:
1 serving of whole grain from whole wheat durum semolina & kamut
10g of protein from grains, egg whites and pea protein
260 mg of ALA omega-3 from flaxseed
5g of fiber from whole grains plus resistant starch made from corn
Excellent source of calcium and vitamin D (20% of daily value)
You may notice the addition of egg whites on the ingredients list. This adds protein to the pasta and also helps bind the added fiber. It also gives the pasta a great “al dente” chew so don’t be afraid to cook the pasta to the full recommended time listed on the box.
Chefs would say that this pasta has “forgiveness” in the cooking, because you don’t have to be worried about winding up with mushy pasta if you over cook it. Serve your favorite Super Pasta shape with butter and parmesan for the kids or one of our new Italian Classics sauces for the whole family. I can guarantee you that the pasta is great in hot or cold dishes – and don’t forget the elbows for Mac and Cheese!
We hope you find this pasta SUPER too.
Come out and try a sample this Saturday.
What foods would you like to see “Super” versions of in the future?
We’d love to hear your ideas.
Chris Coffey
19 years @ Wegmans Education & Product Development Specialist for Wegmans Brand
21 Comments »