Good Hair Day Pasta, colorful durum wheat pasta with a hairstyle
What is Good Hair Day Pasta? Colorful designer pasta from Greenomic in Italy, extruded through bronze dies and wittily named after hairstyles. The rough surface holds every sauce, from classic spaghetti to the pistachio variety from Sicily.
Good Hair Day Pasta is the tongue-in-cheek pasta line from Greenomic Delikatessen, made in Italy from durum wheat semolina, as selected for the brand by Themistoklis Vlachos. The name plays on the "bad hair day" concept, as the noodles lie curled, waved, and undulating in the box, almost too beautiful to cook. For us, it represents Italian joie de vivre to take home.
Pasta as if fresh from the hairdresser
Good Hair Day Pasta is extruded "al bronzo," through bronze dies instead of smooth steel molds. This makes the surface rough and slightly floury, and the rougher the noodle, the better the sauce clings to it later. This way, the sauce lands where it belongs: on the pasta and not on the edge of the plate.
In Italy's pasta regions, this method has always been a tradition, and you can taste the care that goes into every batch. Added to this is the fun of its appearance, as each variety wears its own shape and colorful dress, from curls and waves to bows. A box therefore makes an excellent little gift almost all by itself.
The varieties from classic to pistachio
You will find a good dozen varieties with us. The classics, such as the 500g bag of Spaghetti Classic and the fine 250g pack of Fettuccine, sit alongside flavored versions with basil, red wine, or deep black cuttlefish ink. Even the colors tell a story, from light wheat-yellow to the red wine tone of the Fettuccine al vino.
If you like it festive, reach for the pistachio pasta from Sicily, the golden-yellow Fusilli napoletani in the 500g bag, or the Tagliatelle al tartufo in the 250g pack with a delicate truffle note. A little heat is provided by the 550g Barbarossa with Penne all'arrabbiata, which comes with its own spiced oil.
The short Cavatappi, the playful Butterfly, and the Spaghetti aglio e peperoncino are also part of the range, each for its own occasion. It is best to keep a few varieties next to each other and decide spontaneously what you are in the mood for. That way, your pasta drawer stays nice and colorful.
How to round off your pasta evening
Cook the pasta until just al dente and toss it briefly in the hot sauce at the end so that the rough surface can really grip. A ladle of pasta water binds everything together, and the sauce will cling to every twist and turn. Salt the water generously and give the pasta a large pot; then it has room to dance.
The pistachio pasta tastes especially delicious with a little olive oil and freshly grated Parmesan—simple and festive at the same time. You can find the matching sauce from Chef Francesco right next door, and the entire Greenomic range awaits with pesto, balsamic vinegar, and sweets for your next course. Simply try them all, variety by variety.
If you like it quick, a splash of olive oil, some garlic, and a hint of peperoncino are often enough; good pasta rarely needs more. On festive days, enjoy the Tagliatelle al tartufo, which unfolds its full truffle aroma with a bit of butter and cheese, and just like that, a small feast is on the table.
