Pasta on the fly is making a comeback, tackling challenges that once dogged the concept while satisfying an ever-increasing wallet-watching audience. Menus are on trend and more focused. Technology has accelerated the preparation of dried pasta while the once costlier fresh variety, which naturally cooks faster, is no longer an issue when it's made on site. Equally, if not more importantly, today's fast casual pasta is more portable and less messy than its yesteryear equivalent.

Independent operators behind fast casual concepts are popping up in urban centers and suburban communities across the country.

There's no cookie-cutter approach, but they all share certain elements: fast casual pasta concepts provide value and quality, and they’re savvy about the public’s perception of healthy eating. Diners want better-for-you options, but they also want to indulge, which often means pasta, especially when it's enrobed in a rich and creamy cheese sauce. Spaces tend to be compact and for the most part, there are no servers. They’re more like bussers, dropping off orders and clearing tables. Automation and technology typically have roles to play.

There’s a rundown of independent fast casual pasta concepts gaining traction and what’s propelling them forward as diners queue up for carbs much like burritos at Chipotle and salads at Sweetgreen.

Pasta Supply Co

San Francisco

Why it stands out: The small lunch and dinner menu rotates regularly, offering extensive varieties of housemade pasta, including filled shapes, such as oval-shaped cuscini, spring pea mezzaluna and chicken porcini raviolini. The menu has a fine dining vibe with more creative options such as ricotta cannelloni with zucchini and squash blossom sugo, but the price point is higher (low $20s) for some items. This approach can be attractive to diners who want elevated food but are refraining from pasta dishes hitting closer to the $30 mark. Packaged pasta and packaged sauces are available for purchase in addition to dining in and takeout.

A second neighborhood location opened earlier this year. Pasta-making classes are also offered.

Be Pasta

Brookline, Mass.

Why it stands out: Build your own pasta is served in a branded cylinder-shaped to-go container. Customers choose options starting at $11, including a fresh pasta shape, sauce, and toppings, which are heated in a sauté pan to order. Toppings, such as chicken cutlet, meatballs, eggplant, sausage, and more, are $3. Premade salads and sandwiches as well as bottled drinks are available. Located along a mass transit line near universities, the spot attracts students and families.

Pasta Fasta

Chicago

Why it stands out: Starting at $7.90, pasta (four shapes including a gluten-free option for a $2.50 upcharge) is topped with a sauce and then heated to absorb flavors. Customers pick from small, medium, or large cylinder to-go packaging, which eliminates any vessels to wash. Upcharges are attached to certain toppings, like $3 for chicken and $1.50 for cherry tomatoes. Likewise for sauces, such as $1.50 more for beef and mushroom. Of the nine sauce options, quattro formaggio is the most popular. Cold pasta is also available from the concept that originated from Kosovo in 2018. Chicago is the first U.S. location with the goal to expand.

Forma Pasta Factory

Brooklyn, New York

Why it stands out: Pasta made daily on-premise starting at $14 reflects regional Italian combinations. Dishes include fettuccine with sautéed wild mushrooms, rosemary and thyme cream sauce and Parmigiano-Reggiano, and malfadini with sautéed shrimp in white wine and butter sauce, chili flakes, and garlic breadcrumbs. Daily specials like lamb sausage ragu with sun-dried tomatoes, broccolini, and Pecorino Romano are $17. Salads, sides, and desserts are offered. Extensive takeout and delivery presence.

Gnocchi on 9th

East Village, New York City

Why it stands out: The single-focus menu of gnocchi two ways (pomodoro or vodka sauce) is served in a Chinese-style paper pail takeout box for $12 to $15. There is an option to add burrata drizzled with extra-virgin olive oil for an additional $3. Caesar salad and tiramisu are also available. Like many other box-sized storefronts with no dine-in, the concept benefited from social media.

Sauci Pasta

St. Charles, Missouri

Why it stands out: Build-your-own pasta starts at $10 from the owners of beloved Fratelli’s, a longstanding family-style Italian restaurant. Customers pick a pasta and a sauce (six types of each) with the option to add a protein, such as shrimp for $6, and additional toppings for $1.50 each, including broccoli and toasted breadcrumbs. Options are made to order, allowing pasta and sauces tossed in a sauté pan to absorb flavors. Located in a suburban shopping center, Saucì operated for limited hours to maintain low costs due to the high demand.