How does dominos make their pasta

For the purpose of this taste test, your intrepid writer decided to order both versions. The non-bread bowl version comes in a foil tray with a completely non-sensical pun on the lid. Pulling back the lid on the Pasta Primavera version revealed a reasonably sized portion of penne pasta the only shape available , topped with a smattering of vegetables. I'm not sure what spinach, diced tomatoes, sliced onions, and sliced mushrooms have to do with primavera, but that's what we got here.

The pasta was impressively al dente, still retaining a decent bite. A good step up from the steam-table pasta at neighborhood pizza joints. Similarly, the alfredo sauce was about as good as one could reasonably expect chain pizza-delivered alfredo sauce to be. That is, very edible, slightly goopy, with a flavor that tasted predominantly of garlic powder and green-can cheese.

The only real complaint here was with the mushrooms, which despite being advertised as fresh, looked smashed and tasted like slightly used kitchen sponges. Thankfully, there were only four slices of mushroom in the whole dish. The breadbowl version was, unsurprisingly, far less successful. Conceptually, the dish is a mess—the product, no doubt, of a boardroom meeting which consisted of asking "how can we make a new product using only ingredients that are already in the store and that require no new equipment, nor special training?

And it shows. The dough—that spongy, bland, overly sweet dough—is clearly the weakest link in the quality of Domino's pizza. I don't like it when it's stretched thin for a pizza, why the heck would I like it when it's left thick and gummy?

Conceptually, the idea of sticking already-cooked-and-sauced pasta in a raw disk of dough and baking the whole thing together is a bad one.

While you do end up with a few nice pieces of crunchy, browned pasta around the edges and top of the bowl, the pasta under the surface suffers a far worse fate. In the time it takes the bread bowl to cook, the pasta ends up absorbing way too much sauce.

The result is pasta that's simultaneously mushy and dry, like baked ziti that has been sitting out a day too long. Their marinara sauce doesn't improve matters, with its crazy sweet flavor and aroma of dried herbs and garlic powder. The real kicker is that though the dish costs only a buck more than the regular baked pasta, the amount of pasta you receive is far less. But is having too little of a bad thing really bad news after all?

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. There's nothing more satisfying than a big bowl of homemade, al dente fettuccine smothered in mom's hearty bolognese or creamy alfredo sauce.

When you think about ordering pasta from a restaurant, however, Domino's probably isn't the first destination that comes to mind. For pizza, yes. But for takeaway pasta? It might not be on your radar. Perhaps it's time to give Domino's to-go pasta a chance, though, mostly because of these three words: Pasta.

That's right. The chain's pasta offerings are served in bread bowls made from pizza dough at certain locations. Who doesn't like the idea of carbs on carbs in the form of a warm, pillowy dough bowl hugging their pasta primavera , ready for all the bread ripping and sauce dipping?

Now, let's delve into all the Domino's pasta deets so you can make an informed decision the next time you get a hankering for delicious noods. In order to compete with other fast food pizza chains that started offering pasta, like Pizza Hut , Domino's launched four single-serving pasta bowl options back in , according to Pizza Marketplace.

These included chicken alfredo, Italian sausage marinara, chicken carbonara, and pasta primavera. Domino's still serves these dishes today, and its menu also includes a build-your-own option where you can pair your pasta with your choice of marinara or alfredo sauce and add up to three meat or vegetable ingredients.

All four bowls start with penne pasta. The chicken alfredo keeps things simple with just grilled and sliced chicken breast, alfredo sauce, and pasta that's "baked to creamy perfection. The chicken carbonara, which is decidedly not traditional, has grilled chicken breast, smoked bacon , onions, mushrooms, and alfredo sauce rather than eggs.

Finally, pasta primavera is the only meatless option, unless you build your own bowl, and it has fresh baby spinach, diced tomatoes, mushrooms, onions, and, again, alfredo sauce. Originally, Domino's offered its pasta bread bowls nationwide, but now the chain leaves it up to each franchisee to decide whether or not to sell them, sparking a hilarious petition to bring them back to all locations. Alternatively, these pastas come in an aluminum tin, which doesn't make for a handy microwave heating vessel.

Reviews for Domino's pastas are mixed. Mashed rates the restaurant's chicken carbonara as the worst menu item out of 15 Domino's selections. On the other end of the spectrum, some Redditors say the dish is "dank" and "amazing" with extra garlic.

Chef J. Still, he applauded Domino's for achieving properly cooked penne with a "very edible" alfredo sauce that was "slightly goopy, with a flavor that tasted predominantly of garlic powder and green-can cheese.