升級再造麵包意粉

Eat Wasted, a European pasta brand that has gained recognition among Michelin-starred chefs, is making its debut in the United States later this month. The company transforms rescued artisanal bread into premium pasta. This approach addresses the significant issue of food waste while delivering a distinctive culinary experience.

Eat Wasted was founded by former chef Leif Friedmann and Jorge Aguilar, who recognized an opportunity to elevate an often-discarded ingredient by using traditional pasta-making techniques to create a product that rivals conventional pasta in quality and taste. The bread-based recipe yields a naturally rough surface that excels at gripping sauces. It imparts a subtle toasty depth that distinguishes it from traditional semolina pasta, while each serving saves approximately one slice of bread from waste. The brand also incorporates a social impact component by donating one portion of pasta for every ten sold.