To meet the demand, pasta producers are making more popular shapes like elbow macaroni and spaghetti and forgoing specialty products like tricolor rotini.
With Americans stocking up on affordable, shelf-stable foods, pasta has become a mainstay of the quarantine pantry—when customers can find any. Because of a considerable jump in demand, pasta companies have been reporting roughly 30 percent increases in the volume they have to produce to keep grocery stores supplied.
During the initial spike, Meyer feared that transportation could be an issue. Italgrani typically has to determine the right number of food-grade rail cars that can accommodate the amount of flour it’s shipping. Most years it reserves fewer cars during the spring and summer, when there’s usually a decline in pasta consumption. It had to act quickly to increase the size of its leased rail car fleet, though it was able to do so in time before capacity became a problem.
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