Restaurants from Popina to Bar Primi use these nifty straws made from pasta

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.

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