THE PASTA OF TOMORROW
(in the year 2035)
6/11/26
THE PASTA OF TOMORROW
(in the year 2035)
6/11/26
THE PASTA OF TOMORROW
(in the year 2035)
6/11/26
With Andrea Mantovanelli, master culinary consultant and educator, we enter into a dialogue on the future of semolina pasta: the noble grain, invisible technology, texture, and Italian identity.
Our focus is the year 2035: not as an exercise in culinary science fiction, but as the imminent future of an ingredient that, precisely because of its purity, must learn to become even more legible, more conscious, and more precise.
The future of pasta does not necessarily harbor a revolution of ingredients. It holds, rather, a revolution of precision. Semolina remains semolina, water remains water, and the gesture remains ancient. Yet around that gesture, a new world condenses: highly controlled supply chains, grains selected for their aromatic profile, increasingly exact production processes, and packaging capable of narrating origin, cooking, usage, and culinary destiny.
To contemplate this horizon,
Milleunapasta met with Andrea Mantovanelli, a chef whose journey through the heights of gastronomy includes collaborations in sanctuaries of excellence (Hotel Chalet del Sogno in Madonna di Campiglio, La Stua del John in Folgaria, La Rucola 2.0 in Sirmione), and who currently serves as executive Chef Consultant for GB Thermae Hotels in Abano Terme. For years, Mantovanelli has dedicated himself to consultancy and education, extending his artistry to the agrifood sector (where he collaborates on the research and development of new artisanal products for industry) and offering his expertise to Food and Beverage Managers. Mantovanelli’s international stature is validated by an extraordinary list of achievements in the world’s most demanding culinary arenas; in 2021 he obtained the title of Certified Judge for WACS (World Association of Chefs' Societies) for international competitions, demonstrating immense technical versatility, and in 2021, he led Italy as coach at the Mondial du Pain in Nantes, claiming a place on the podium in third position and winning the award for the world's finest viennoiserie. A veteran of the prestigious International Catering Cup of Lyon at Sirha (of which he was appointed world ambassador in 2025), he has amassed an impressive array of category awards in the world’s most selective catering and banqueting competition: the prize for the finest meat course in 2017, the award for supreme pastry in 2019, the prize for the finest buffet in 2021, and the award for the finest fish course in 2023. This remarkable ascent reached its peak in 2025 when, in his role as Official Coach of Team Italia, he guided the national selection to the title of vice-world champions. Honorary member of the Confederation nationale charcoutiers traiteurs, he also serves as a judge for the Grand Prix de France de la Charcouterie.
In recent years, the culinary landscape has transformed immensely. Must pasta also evolve?
Indeed, yet without ever forfeiting its soul. Hard durum wheat semolina pasta will remain an elegant, simple food: water and semolina. What will change, above all, is the exquisite precision with which it is conceived and crafted. By 2035, the palate of the consumer will be more refined, beginning to perceive nuances that today often remain in the background: the fragrance of the grain, the resistance of the bite, the digestibility, and the capacity of a shape to cradle its sauce.
Many still believe that one pasta is much like another. Will this perception persist?
Less and less so. There will be great discourse surrounding the aromatic profile of durum wheat. Certain pastas will reveal sweeter notes, others more herbaceous tones, and others still a deeper, mineral character. I speak not of an artificially constructed flavor, but of the fruit of an exacting selection of wheat varietals, the quality of the semolina, and the mastery of the production processes.
What will people seek when they purchase pasta?
They will seek authenticity and well-being. They will desire a pasta capable of holding its cooking perfectly, offering a more sublime texture, leaving a sensation of lightness, and elevating even the simplest of condimenti. Quality will no longer be mere brand loyalty, but the complete sensory experience of the dish.
How crucial will industrial innovation be?
Immensely. Producers will employ increasingly precise instruments to master the hydration of the dough, the temperatures of drying, the quality of the semolina, and the uniformity of the bronze die extrusion. The objective is not to render pasta artificial, but to ensure its consistency and, at the same time, enrich its sensory tapestry.
Will texture become a decisive criterion?
It is already decisive, but its reign will expand. The distinction between an ordinary pasta and one of noble lineage will begin in the mouth: elasticity, roughness, the release of starch, and the duration of mastication. A grand pasta will announce itself on the very first bite.
Will climate change make harvesting quality durum wheat more difficult?
This is one of the grand challenges of our era. Because of this, the value of the supply chain will rise. We will invest in more resilient varietals, mindful agriculture, traceability, and the protein and aromatic selection of grains. The consumer will demand to know not only where the pasta was crafted, but the very soils from which the wheat was born.
In a global market, will Italian pasta retain its prestige?
Undoubtedly, and perhaps with even greater luster. The true distinction will be cultural. Italy will continue to be perceived as the cradle capable of elevating a simple ingredient into a daily ritual of high gastronomy. Pasta will not be viewed merely as a carbohydrate, but as a technical, identity-affirming, and gastronomic masterpiece.
How would you describe, in a single phrase, the pasta of the future?
The pasta of the future will possess fewer artifices and more character: simple in its ingredients, sophisticated in its experience. Everything that surrounds it may grow more intelligent, but the pasta must remain faithful to its own essence.
Will the consumer truly perceive the role of technology?
Yes, but in an organic, seamless manner. The finest technology is that which does not impose itself. It will serve to make pasta more comprehensible, more personalized, and more effortless in daily life.
Could you offer a concrete example?
A package will be able to converse with a smartphone through QR codes or advanced digital systems. The consumer will understand the origin of the grain, read the sensory profile of the pasta, receive guidance for the perfect boil, discover which shape harmonizes best with a specific sauce, and avoid preparation errors. The pasta will be more guided, without losing its essential simplicity.
Will there be innovations in home cooking as well?
Certainly. Intelligent cookware and sensor systems will regulate times and temperatures, reducing energy waste and adapting the boil to the chosen format. The concept of "perfectly al dente" will become infinitely more precise than it is today.
Will well-being become increasingly central?
Indeed. People will desire a deeper understanding of how their bodies feel post-meridiem. In the future, we may see tools capable of suggesting appropriate portions, nutritional pairings, and more balanced consumption habits. Concepts such as starches, satiety, and glycemic response will be communicated with greater clarity, provided they rest upon solid scientific foundations.
Does all this innovation risk distancing pasta from Italian tradition?
That risk exists only if technology steals the center stage. The most enduring brands will be those capable of utilizing it to elevate what makes Italian pasta unique: its simple grace, the quality of its wheat, its rich culinary heritage, and its spirit of conviviality. The finest technology is that which remains almost invisible.
With Andrea Mantovanelli, master culinary consultant and educator, we enter into a dialogue on the future of semolina pasta: the noble grain, invisible technology, texture, and Italian identity.
Our focus is the year 2035: not as an exercise in culinary science fiction, but as the imminent future of an ingredient that, precisely because of its purity, must learn to become even more legible, more conscious, and more precise.
The future of pasta does not necessarily harbor a revolution of ingredients. It holds, rather, a revolution of precision. Semolina remains semolina, water remains water, and the gesture remains ancient. Yet around that gesture, a new world condenses: highly controlled supply chains, grains selected for their aromatic profile, increasingly exact production processes, and packaging capable of narrating origin, cooking, usage, and culinary destiny.
To contemplate this horizon,
Milleunapasta met with Andrea Mantovanelli, a chef whose journey through the heights of gastronomy includes collaborations in sanctuaries of excellence (Hotel Chalet del Sogno in Madonna di Campiglio, La Stua del John in Folgaria, La Rucola 2.0 in Sirmione), and who currently serves as executive Chef Consultant for GB Thermae Hotels in Abano Terme. For years, Mantovanelli has dedicated himself to consultancy and education, extending his artistry to the agrifood sector (where he collaborates on the research and development of new artisanal products for industry) and offering his expertise to Food and Beverage Managers. Mantovanelli’s international stature is validated by an extraordinary list of achievements in the world’s most demanding culinary arenas; in 2021 he obtained the title of Certified Judge for WACS (World Association of Chefs' Societies) for international competitions, demonstrating immense technical versatility, and in 2021, he led Italy as coach at the Mondial du Pain in Nantes, claiming a place on the podium in third position and winning the award for the world's finest viennoiserie. A veteran of the prestigious International Catering Cup of Lyon at Sirha (of which he was appointed world ambassador in 2025), he has amassed an impressive array of category awards in the world’s most selective catering and banqueting competition: the prize for the finest meat course in 2017, the award for supreme pastry in 2019, the prize for the finest buffet in 2021, and the award for the finest fish course in 2023. This remarkable ascent reached its peak in 2025 when, in his role as Official Coach of Team Italia, he guided the national selection to the title of vice-world champions. Honorary member of the Confederation nationale charcoutiers traiteurs, he also serves as a judge for the Grand Prix de France de la Charcouterie.
In recent years, the culinary landscape has transformed immensely. Must pasta also evolve?
Indeed, yet without ever forfeiting its soul. Hard durum wheat semolina pasta will remain an elegant, simple food: water and semolina. What will change, above all, is the exquisite precision with which it is conceived and crafted. By 2035, the palate of the consumer will be more refined, beginning to perceive nuances that today often remain in the background: the fragrance of the grain, the resistance of the bite, the digestibility, and the capacity of a shape to cradle its sauce.
Many still believe that one pasta is much like another. Will this perception persist?
Less and less so. There will be great discourse surrounding the aromatic profile of durum wheat. Certain pastas will reveal sweeter notes, others more herbaceous tones, and others still a deeper, mineral character. I speak not of an artificially constructed flavor, but of the fruit of an exacting selection of wheat varietals, the quality of the semolina, and the mastery of the production processes.
What will people seek when they purchase pasta?
They will seek authenticity and well-being. They will desire a pasta capable of holding its cooking perfectly, offering a more sublime texture, leaving a sensation of lightness, and elevating even the simplest of condimenti. Quality will no longer be mere brand loyalty, but the complete sensory experience of the dish.
How crucial will industrial innovation be?
Immensely. Producers will employ increasingly precise instruments to master the hydration of the dough, the temperatures of drying, the quality of the semolina, and the uniformity of the bronze die extrusion. The objective is not to render pasta artificial, but to ensure its consistency and, at the same time, enrich its sensory tapestry.
Will texture become a decisive criterion?
It is already decisive, but its reign will expand. The distinction between an ordinary pasta and one of noble lineage will begin in the mouth: elasticity, roughness, the release of starch, and the duration of mastication. A grand pasta will announce itself on the very first bite.
Will climate change make harvesting quality durum wheat more difficult?
This is one of the grand challenges of our era. Because of this, the value of the supply chain will rise. We will invest in more resilient varietals, mindful agriculture, traceability, and the protein and aromatic selection of grains. The consumer will demand to know not only where the pasta was crafted, but the very soils from which the wheat was born.
In a global market, will Italian pasta retain its prestige?
Undoubtedly, and perhaps with even greater luster. The true distinction will be cultural. Italy will continue to be perceived as the cradle capable of elevating a simple ingredient into a daily ritual of high gastronomy. Pasta will not be viewed merely as a carbohydrate, but as a technical, identity-affirming, and gastronomic masterpiece.
How would you describe, in a single phrase, the pasta of the future?
The pasta of the future will possess fewer artifices and more character: simple in its ingredients, sophisticated in its experience. Everything that surrounds it may grow more intelligent, but the pasta must remain faithful to its own essence.
Will the consumer truly perceive the role of technology?
Yes, but in an organic, seamless manner. The finest technology is that which does not impose itself. It will serve to make pasta more comprehensible, more personalized, and more effortless in daily life.
Could you offer a concrete example?
A package will be able to converse with a smartphone through QR codes or advanced digital systems. The consumer will understand the origin of the grain, read the sensory profile of the pasta, receive guidance for the perfect boil, discover which shape harmonizes best with a specific sauce, and avoid preparation errors. The pasta will be more guided, without losing its essential simplicity.
Will there be innovations in home cooking as well?
Certainly. Intelligent cookware and sensor systems will regulate times and temperatures, reducing energy waste and adapting the boil to the chosen format. The concept of "perfectly al dente" will become infinitely more precise than it is today.
Will well-being become increasingly central?
Indeed. People will desire a deeper understanding of how their bodies feel post-meridiem. In the future, we may see tools capable of suggesting appropriate portions, nutritional pairings, and more balanced consumption habits. Concepts such as starches, satiety, and glycemic response will be communicated with greater clarity, provided they rest upon solid scientific foundations.
Does all this innovation risk distancing pasta from Italian tradition?
That risk exists only if technology steals the center stage. The most enduring brands will be those capable of utilizing it to elevate what makes Italian pasta unique: its simple grace, the quality of its wheat, its rich culinary heritage, and its spirit of conviviality. The finest technology is that which remains almost invisible.
With Andrea Mantovanelli, master culinary consultant and educator, we enter into a dialogue on the future of semolina pasta: the noble grain, invisible technology, texture, and Italian identity.
Our focus is the year 2035: not as an exercise in culinary science fiction, but as the imminent future of an ingredient that, precisely because of its purity, must learn to become even more legible, more conscious, and more precise.
The future of pasta does not necessarily harbor a revolution of ingredients. It holds, rather, a revolution of precision. Semolina remains semolina, water remains water, and the gesture remains ancient. Yet around that gesture, a new world condenses: highly controlled supply chains, grains selected for their aromatic profile, increasingly exact production processes, and packaging capable of narrating origin, cooking, usage, and culinary destiny.
To contemplate this horizon,
Milleunapasta met with Andrea Mantovanelli, a chef whose journey through the heights of gastronomy includes collaborations in sanctuaries of excellence (Hotel Chalet del Sogno in Madonna di Campiglio, La Stua del John in Folgaria, La Rucola 2.0 in Sirmione), and who currently serves as executive Chef Consultant for GB Thermae Hotels in Abano Terme. For years, Mantovanelli has dedicated himself to consultancy and education, extending his artistry to the agrifood sector (where he collaborates on the research and development of new artisanal products for industry) and offering his expertise to Food and Beverage Managers. Mantovanelli’s international stature is validated by an extraordinary list of achievements in the world’s most demanding culinary arenas; in 2021 he obtained the title of Certified Judge for WACS (World Association of Chefs' Societies) for international competitions, demonstrating immense technical versatility, and in 2021, he led Italy as coach at the Mondial du Pain in Nantes, claiming a place on the podium in third position and winning the award for the world's finest viennoiserie. A veteran of the prestigious International Catering Cup of Lyon at Sirha (of which he was appointed world ambassador in 2025), he has amassed an impressive array of category awards in the world’s most selective catering and banqueting competition: the prize for the finest meat course in 2017, the award for supreme pastry in 2019, the prize for the finest buffet in 2021, and the award for the finest fish course in 2023. This remarkable ascent reached its peak in 2025 when, in his role as Official Coach of Team Italia, he guided the national selection to the title of vice-world champions. Honorary member of the Confederation nationale charcoutiers traiteurs, he also serves as a judge for the Grand Prix de France de la Charcouterie.
In recent years, the culinary landscape has transformed immensely. Must pasta also evolve?
Indeed, yet without ever forfeiting its soul. Hard durum wheat semolina pasta will remain an elegant, simple food: water and semolina. What will change, above all, is the exquisite precision with which it is conceived and crafted. By 2035, the palate of the consumer will be more refined, beginning to perceive nuances that today often remain in the background: the fragrance of the grain, the resistance of the bite, the digestibility, and the capacity of a shape to cradle its sauce.
Many still believe that one pasta is much like another. Will this perception persist?
Less and less so. There will be great discourse surrounding the aromatic profile of durum wheat. Certain pastas will reveal sweeter notes, others more herbaceous tones, and others still a deeper, mineral character. I speak not of an artificially constructed flavor, but of the fruit of an exacting selection of wheat varietals, the quality of the semolina, and the mastery of the production processes.
What will people seek when they purchase pasta?
They will seek authenticity and well-being. They will desire a pasta capable of holding its cooking perfectly, offering a more sublime texture, leaving a sensation of lightness, and elevating even the simplest of condimenti. Quality will no longer be mere brand loyalty, but the complete sensory experience of the dish.
How crucial will industrial innovation be?
Immensely. Producers will employ increasingly precise instruments to master the hydration of the dough, the temperatures of drying, the quality of the semolina, and the uniformity of the bronze die extrusion. The objective is not to render pasta artificial, but to ensure its consistency and, at the same time, enrich its sensory tapestry.
Will texture become a decisive criterion?
It is already decisive, but its reign will expand. The distinction between an ordinary pasta and one of noble lineage will begin in the mouth: elasticity, roughness, the release of starch, and the duration of mastication. A grand pasta will announce itself on the very first bite.
Will climate change make harvesting quality durum wheat more difficult?
This is one of the grand challenges of our era. Because of this, the value of the supply chain will rise. We will invest in more resilient varietals, mindful agriculture, traceability, and the protein and aromatic selection of grains. The consumer will demand to know not only where the pasta was crafted, but the very soils from which the wheat was born.
In a global market, will Italian pasta retain its prestige?
Undoubtedly, and perhaps with even greater luster. The true distinction will be cultural. Italy will continue to be perceived as the cradle capable of elevating a simple ingredient into a daily ritual of high gastronomy. Pasta will not be viewed merely as a carbohydrate, but as a technical, identity-affirming, and gastronomic masterpiece.
How would you describe, in a single phrase, the pasta of the future?
The pasta of the future will possess fewer artifices and more character: simple in its ingredients, sophisticated in its experience. Everything that surrounds it may grow more intelligent, but the pasta must remain faithful to its own essence.
Will the consumer truly perceive the role of technology?
Yes, but in an organic, seamless manner. The finest technology is that which does not impose itself. It will serve to make pasta more comprehensible, more personalized, and more effortless in daily life.
Could you offer a concrete example?
A package will be able to converse with a smartphone through QR codes or advanced digital systems. The consumer will understand the origin of the grain, read the sensory profile of the pasta, receive guidance for the perfect boil, discover which shape harmonizes best with a specific sauce, and avoid preparation errors. The pasta will be more guided, without losing its essential simplicity.
Will there be innovations in home cooking as well?
Certainly. Intelligent cookware and sensor systems will regulate times and temperatures, reducing energy waste and adapting the boil to the chosen format. The concept of "perfectly al dente" will become infinitely more precise than it is today.
Will well-being become increasingly central?
Indeed. People will desire a deeper understanding of how their bodies feel post-meridiem. In the future, we may see tools capable of suggesting appropriate portions, nutritional pairings, and more balanced consumption habits. Concepts such as starches, satiety, and glycemic response will be communicated with greater clarity, provided they rest upon solid scientific foundations.
Does all this innovation risk distancing pasta from Italian tradition?
That risk exists only if technology steals the center stage. The most enduring brands will be those capable of utilizing it to elevate what makes Italian pasta unique: its simple grace, the quality of its wheat, its rich culinary heritage, and its spirit of conviviality. The finest technology is that which remains almost invisible.