On a recent bald night in Brooklyn, my husband and I wandered the Columbia Street waterfront for a rare date while our daughter was there grandmother’s house. without reservation, good people popina A table scrawled in festive lights backyard, where we opened menus on our phones. i am Pregnant again, so with a heavy heart I looked at the list of regional Italian Wine And ordered a spindrift. It’s arrived at our table, crack open with a bright green straw sticking out. Thick and hard, the straw was a bit starchy to the tongue but definitely not plastic. After commenting to my husband, a food-industry professional that I didn’t know what it was made of, he grabbed it, put it between himself. Teeth, and said, “Honey, I think it’s pasta!” Our waitress later confirmed that not only was the straw made of pasta but gluten free pasta, in case we were concerned. (After trekking to Popina’s homemade casarees, we weren’t, but we appreciated the tip nonetheless.)
Brand new to me, but not new, the concept of biodegradable pasta-a-straw has been noodle around for a few years as a sustainable alternative to single-use plastic alternatives. the most literal examples are Those people Those who sipped from store-bought bucatini, a pasta (in case you’re not familiar) that is thicker and more rod-like than spaghetti, with a hole in the middle. In fact, even Grub Street, in its deep dive The Great Bucatini Crunch of 2020, suggested a link between the scarcity of pasta and its embrace of it as a more sustainable-straw alternative. Word on the street is that some local cool-kid spots, like Honey Brooklyn, put back boxes of genuine bucatini times To serve with cocktails.
But now there are such companies strudels and amazing pasta straws who specialize in customized-to-sipping for wheat-based straws sold in bulk to restaurants in Europe and the United States. The pasta straw I liked at Popina was from a third brand, Pasta Life, which was founded by a pair of Tristate-area entrepreneurs. Instead of wheat, its husks are made from a mixture of rice and tapioca flours and have fun colors dyed with natural ingredients including turmeric, beet, and butterfly-pea flowers. While the founders changed their flour recipe to make the straws gluten-free, Pasta Life’s straws are otherwise made, dried, and processed in the same way as traditional noodles, without any coating or preservative treatments. Perhaps not surprisingly, Poppina is among a growing number of Italian joints where you can find them in New York City.
Sauce Restaurant on the Lower East Side is another location where Pasta Life Straw is served alongside beverages “from soda to cocktails,” according to its head of operations, Matthew Silva. He told me that whenever sauce servers “mention straws made from pasta, guests are usually in disbelief,” adding, “More often than not, photos are taken, which lead to conversations about all those straw options.” Inspire what guests have seen before.” At East Village’s Bar Primi, managing partner Justin Seavers says he “jumped” on Pasta Life’s straws because they’re “more consistent in shape and don’t break as easily” as alternatives to paper and grass and bamboo in restaurants. Huh. Used. Bar Primi serves them with all drinks that require a straw—including its frosé slushies, which Seaver says are thick enough to hold up to the mixed ice of drinks that require a few sips.
While many pasta straw-makers focus on selling to restaurants in bulk, you don’t need to make a reservation (or buy a pack of 1,000) to try the ones at Pasta Life. The company also sells them in smaller quantities for those who want to try its straws at home. In addition to that first one I sipped my Spindrift sparkling water, I’ve since used the Pasta Life Straw in a variety of drinks, from iced coffee to hibiscus tea, from blueberry smoothies to ice water, all of which taste the same. as they require (not rice and tapioca flour). being pregnant“I gave a friend of mine, my Strategist editor, something to serve in a cocktail, and he reported tasting his tequila-and-tonic until the last sip. Structural integrity, however, is another story—especially at home, where it’s easy to let the drink stagnate. In terms of stiffness, pasta straws aren’t a perfect swap for metal or their now-abandoned plastic counterparts. After 30 to 45 minutes in a cold drink, they begin to warp of sorts Memphis-esque bendy straw that feels more like silicone and will split sometimes. For something you can’t reuse, they are also a bit expensive. (As for eating them, it’s complicated: Silva of Sauce and founders of Pasta Life say the brand’s straws are edible, but Seavers advises against it because “they can be a little pungent if you chop them .””) Still, anyone will attest that pasta straws are far better than paper. And summer is, after all, a season of fleeting joys, whether it is a ice cream cone Which essentially runs down your arm or a pasta straw that turns into an arc as you savor your fries.
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