I'm still in 1974, following Hamish Brown's recommendations, as far as backpacking/bikepacking food is concerned. Tins if one day out from a shop and dried subsequently.
However, I have learned one new trick. Fresh pasta comes in tough plastic containers. It will last in panniers/rucksacks until the evening of day two out from the shop. Cooked in a soup, such as Austrian herb, it brings a touch of luxury to any wild pitch. Pasta is buoyant so can only be cooked a bit at a time, making this recipe more suitable for gas stoves than for trangias as the heat goes on for a minute or two then off then back on. I mix the normal amount of water into the soup. It thickens throughout the cooking process and ends up as a decent sauce.
