Best of Hi-Lo: Pasta Edition

Pasta’s comforting familiarity makes it the perfect canvas for hi-lo creativity, pairing indulgent or premium touches with a format diners know and crave. According to Margaret Occhipinti of LifeWorks, Aramark’s upscale B&I division, “There are obvious go-tos for hi-lo with pasta—truffles, caviar, lobster—but there are many pathways to luxury. It’s about combining something perceived as special or indulgent with the popularity and comfort of pasta; done right, it’s magnetic.”

To explore how this concept is playing out across the industry, we tapped Barilla for Professionals, the leading pasta brand in foodservice, and rounded up three chefs who are leaning into pasta’s hi-lo potential in signature ways: Matt McMillin of Cooper’s Hawk, Matt Harding of Piada Italian Street Food and Alex Hoefer of 34 Restaurant & Bar. From casual indulgence to refined elegance, their dishes showcase how pasta can move effortlessly between comfort and culinary expression.

1Spaghetti with Meatballs, Reimagined

At Cooper’s Hawk, that hi-lo balance comes to life in Keaton’s Spaghetti & Housemade Meatballs, where McMillin uses Barilla^® Al Bronzo^® Bucatini to elevate the nostalgic favorite. “Bucatini is my favorite pasta. It holds sauce really well,” says McMillin. “I wanted a really good pasta that could stand up to our Bolognese. We use Barilla Al Bronzo because it delivers great quality and texture.”

2Saffron Makes a Move

Hoefer brings a refined perspective to hi-lo with a dish built around Barilla^® Campanelle, developed during his time at Wind Creek Casino in Wetumpka, Ala. The pasta’s delicate folds carry a citrus-saffron cream, while shrimp, radish, almonds and watercress add brightness and texture. It’s an elegant combination that balances fine-dining sensibility with pasta’s comforting core.

3Unexpected Yet Welcome

Fast casual Piada Italian Street Food taps into the hi-lo trend with its Pasta Marinara with Crispy Calamari. The contrast of comfort and decadence is front and center: a classic pasta dish topped with golden-fried calamari, wild-caught off the coast of Peru. “It’s one of our best-loved items,” says Harding. “It delivers on value and quality, and feels a little indulgent while still being approachable.”

For more signature takes on classic pasta dishes, visit www.barillaforprofessionals.com.