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