The Definitive Guide to Collis Pasta
Everyone and their mother loves Collis pasta (if they don't, you should be worried). Just kidding. Maybe not everyone, but a good chunk of Dartmouth loves Collis pasta, and rightfully so. People have their own particular pasta order and hacks that are unique to them & their personalities. It's actually quite interesting. Nonetheless, I argue that Collis pasta is the best thing to happen to Dartmouth Dining Services (DDS) since Foco cookies.
- No. 1
Step 1: Timing
You gotta hit the pasta line at the right time. Circa 6 or 7, the line is virtually out the door. I exclusively get there past between 4 and 5:30, when I don’t have to wait in line at all, and I have no problem finding a seat. Major life hacks right there.
- No. 2
Step 2: Veggies
No Collis pasta is complete without a bowl full of veggies from the salad bar. Personally, I enjoy filling my bowl with all the leafy greens possible, and then add in mushrooms. Mushrooms soak up the flavor and taste like any other piece of pasta. I’ve seen some people put some pretty weird veggies in their pasta—the possibilities are endless.
- No. 3
Step 3: Meat (if you’re into it), sauces, + the actual pasta part
I’m a big meat eater, so I love to add a huge meatball to my pasta. Then there are three options of sauces: white, red, and meat (which is just red marinara sauce mixed in with smaller bites of meat). Definitively, the best combination is meat sauce & white sauce mixed (introduced to me by my beloved Trip Leader from First Year Trips the very first time I ever tried Collis pasta). From there you choose the actual substance of your pasta—the actual pasta. Personally, I love the tri-colored, but I’m less opinionated on the best type of pasta as I am regarding the best sauce combination.
- No. 4
Step 4: Add the goodies + Enjoy!!
Once your pasta is cooked you can grab pesto or garlic bread to add to your meal. I’m not really a fan of either, but I always hit the red pepper flakes hard. Big spice fan over here. I also like to add onion flakes, and sometimes oregano or basil. From there you enjoy!