The New Chipotle Is Here, in Pasta Form

Meet the brains behind Pasta Flyer, the new gluten-free pasta restaurant.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

Meet the brains behind Pasta Flyer, the new gluten-free pasta restaurant. Mark Ladner is the executive chef at Del Posto in Manhattan, but he's got a side project that just might change college eating forever. His concept, Pasta Flyer, is gathering the support of college students across the country -- and trust us, you're gonna want in. We chatted with Chef Ladner about gluten-free cooking, Kickstarter rewards and, of course, college eats.


SPOON UNIVERSITY: What is Pasta Flyer?

MARK LADNER: Pasta Flyer is intended to be a quick-service restaurant that specializes in salad bowls, but, more importantly, pasta bowls, with a menu based on my experience making and cooking pasta in fine dining restaurants. I developed a patent-pending gluten-fRee pasta that cooks in less than three minutes to get food out quickly.

The business plan is to make our pasta and sauce from scratch in certified gluten-free commissaries and send those to individual units at colleges around the country where they'll prepare the pasta to-order for hungry students.

SU: So all the pasta is really gluten-free? And it still tastes good?

ML: I began making gluten-free pasta in my restaurant (Del Posto) when I realized how common gluten intolerance is -- it's a lifestyle choice that's trending right now. So rather than have two inventories for pasta (one traditional and one gluten-free), I focused on making gluten-free pasta as best I could, and it turned out to be very good.

SU: What's on the menu?

ML: The pasta bowls are customizable -- you choose a pasta shape, sauce, protein and garnishes (or choose one of the classics that I really like). You can really mix-and-match anything. We'll also have salad bowls, snacks and traditional Italian desserts.


SU: Where does the Japanese inspiration fit in to Pasta Flyer's concept?

ML: From a design standpoint, I was hugely influenced and inspired by Japanese and Eastern Asian food cultures. While traveling to Japan, I saw the efficiency of how ramen shops operate to produce food that can be a quick, healthy snack or a nourishing meal -- or both! In U.S. and Italian culture, there's no precedent for that kind of operation. The food at Pasta Flyer is traditionally and classically Italian -- it's not fusion food, but it's created in an Asian delivery style.


SU: Why do you think the concept is so appealing to college students?

ML: Easy -- because the food is nutritious and incredibly flavorful, utilizes only whole foods, is inexpensive and it will (hopefully) be close to you!

We're halfway through our Kickstarter campaign now, and we've created an instant pasta bowl. It's like instant ramen, but it's gluten-free Italian pasta that can be made in a microwave with a total time of 3 minutes. It comes with a dehydrated flavor packet that creates a traditional-tasting tomato sauce with classic Italian seasonings.

This post was originally published by Becky Hughes on Spoon University.

Photos courtesy of Pasta Flyer.

Like Spoon University on Facebook:

Before You Go