TREND: COMFORT FOODS
KERRY PATTERSON
OREGON STATE UNIVERSITY
We make vegan pasta fresh every day with a local organic whole-wheat flour and organic semolina flour. We also offer a gluten-free version as an option. Both are available at the pasta station in our Five Four One Micro Restaurant.
The pasta is cooked a la minute by the chef working at the action station while customers wait. They then can customize the pasta with a selection from our sauce section. We offer garlic cream sauce, pesto and marinara, all made with organic local ingredients.
All the custom toppings featured also are sourced locally, often from our campus garden when in season. Any meat selection follows our never-ever policy of no antibiotics or growth hormones, and we always carry two to three vegetable protein options. This station allows the customer to creatively customize a pasta dish for one set price.
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