Quotes About Pasta

If there's an Italian in the kitchen, let them get on with it.

You've never seen that? Tiny little pieces of pasta in the shape of letters of the alphabet. The letters are mixed together, they float in the broth as if it were a three-dimensional book. When you eat them, you feel like you're gobbling words, sentences, entire conversations, entire chapters of novels. Kids love it. It's like the opposite of speaking: rather than syllables coming out of your mouth, letters go in your mouth and are swallowed.

I don't have to follow any special diet or count calories. I try to eat healthily and before a match I load up on pasta and salads. But I pretty much do what I want.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.

For me, I just like to cut out bread. I like to keep the good carbs in my diet - I love pasta and Italian food - but I try to eat just that on the weekends and cut out carbs during the week.

Generally, Italians just eat better. They're not doing that thing where they're eating two or three hundred grams of pasta. They're never eating a carbonara sauce with a tub of cream in it.

I've been making a lot of pasta. It's easy. There are unusual tastes that you can combine. I cook because my kids like a certain kind of thing and then they want it over and over.

My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

Couscous is not a grain. I repeat, it is not a grain. Much like its brother spaghetti and its sister ravioli, couscous is pasta.

Going round and around inside a dryer can be fatal, whereas pasta is rarely fatal. Unless Isabelle makes it.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.

My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.

I'm very prescriptive about my routine. Almost nothing changes: I have the same meal - pasta with Bolognese sauce - between shows; the person who dresses me stands on the same side every time; I take the same route to the stage. I'm very OCD about these things, as most actors are.

Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

I was told to stay away from pasta and bread for two weeks. Not eating pasta? That'll kill me. Anything else, but why pasta?

I don't trust the answers or the people who give me the answers. I believe in dirt and bone and flowers and fresh pasta and salsa cruda and red wine. I don't believe in white wine; I insist on color.

soda, or pasta, your body converts the carbs in them to a kind of sugar called glucose,

Eataly is the greatest - it's like food galore there. They have all of these little stations, like a pasta area and a pizza area. And they have the best gelato.

I love to cook really fattening things, like steak and pasta and potatoes.

The unlikely combination of potatoes and pasta does appear in some Italian recipes.

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

I still get upset if the pasta is not cooked how I like it, but I've learned to put things into context.

The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!