Best 74 quotes in «pasta quotes» category

It is estimated that Italians eat an average of sixty pounds of pasta yearly--- a large bowl of pasta six days a week.

Luke made pasta." - Jocelyn Fray

No matter how little we had, we never felt hungry. We ate a lot of pasta and it filled our bellies. Pasta is cheap and filling. What more can you ask for?

PASTA!!

No dish in history has as many variations, colors, motifs, tastes, textures and subtleties as a dish of pasta.

People just adore pasta. It's a simple fact.

. . . pasta is rarely fatal. Unless Isabelle makes it." - Jace Wayland

– Sto uscendo! Anche oggi non torno per pranzo, abbiamo gli ultimi scrutini. Vi ho lasciato il pranzo pronto. – Maaa’! – Che c’è, noioso? Sono sulla porta e ho fretta! – Qui non c’è nessun pranzo pronto! – Come, non c’è?! I pelati sono nell’armadio a lato del frigo, la pasta ve l’ho messa nello scaffale di destra e per l’acqua basta aprire il rubinetto! Più pronto di così.

Spaghetti del mare," she said, coming through the door, "from the sea." In the large, wide blue bowl, swirls of thin noodles wove their way between dark black shells and bits of red tomato. "Breathe first," Charlie told him, "eyes closed." The steam rose off the pasta like ocean turned into air. "Clams, mussels," Tom said, "garlic, of course, and tomatoes. Red pepper flakes. Butter, wine, oil." "One more," she coaxed. He leaned in- smelled hillsides in the sun, hot ground, stone walls. "Oregano," he said, opening his eyes. Charlie smiled and handed him a forkful of pasta. After the sweetness of the melon, the flavor was full of red bursts and spikes of hot pepper shooting across his tongue, underneath, like a steadying hand, a salty cushion of clam, the soft velvet of oregano, and pasta warm as beach sand.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

The grilled calamari and spinach antipasto has been a mainstay since we opened, so paying a premium to keep it on the menu is a no-brainer, providing the quality is sufficiently high. I get one of the line guys to pull the lunch menus and type a new one that I dictate while pulling stuff from the walk-in and freezer. Today, our prix fixe menu will feature cucina poverta: polpettone alla napoletana, an Italian meat loaf; pappa al pomodoro; a ragout with sausages and peppers; and braciole (providing Rob, the meat guy, comes through in time). When the meat still has not shown up by ten I'm on the phone yelling at some hapless office person, although it's just about hopeless, because, unless the meat shows up in the next five minutes, there will not be enough time to make the braciole. To cover for the fact that we were only able to buy fifteen pounds of calamari from Dean and Deluca (at an exorbitant price), Tony and I devise an additional antipasto, a ricotta and Pecorino torta flavored with hot pepper and prosciutto.

This penne is much too arrabiata, and you did it on purpose," said Magnus when the surly werewolf waiter hove into view. "Werewolf rights," Erik grumped. "Crush the vile oppressors." "Nobody has ever won a revolution with pasta, Erik," said Magnus. "Now get a fresh dish, or I'll tell Luigi on you.

Toxic relationships are like a good pasta that has been overcooked.

Well, when I was five, I wanted my mother to let me go around and around inside a dryer with the clothes,” Clary said. “The difference is, she didn’t let me.” “Probably because going around and around in a dryer can be fatal,” Jace pointed out, “whereas pasta is rarely fatal. Unless Isabelle makes it.

You know," she confided, "your recipe for Cajun Chicken Pasta? On page twenty-eight?" She nodded toward the book I'd just signed for her. "Yes?" "Totally works with skim milk instead of heavy cream." She nodded proudly. "Not that I tried the cream version. I'm sure in a blind taste test that's the one I'd prefer, but skim works!" I imagined the dish, using milk in the pan with the chicken fond, sun-dried tomatoes, oregano, and blackening spice, and could see where the milk would reduce into a nice thick sauce.

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta.

The evening Bartolomeo left her the radish rose, he also ignored the words of her gray-haired mother and gave Stella an extra serving of pappardelle, made fresh from ricotta, eggs, and goat milk, fried to perfection and dusted in sugar. They were called "gobble-ups" for a good reason, and the principessa was pleased to indulge, that is until her mother bade Bartolomeo to take the plate away. She glared at her mother and snatched one last fritter. Sugar coated the edge of her pretty lips and Bartolomeo thought he might swoon. He would give anything to kiss the sweetness away. The rose was gone when he went to clear the plates. He could only hope she had secreted it away in the finely embroidered saccoccia hanging at her hip.

As long as there's pasta and Chinese food in the world, I'm okay.

And what, for instance, would have happened had Romeo and Juliet lived to middle age, their silhouettes broadened by pasta?

All food starting with p is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, Pizza, pastry.

Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.

Carbohydrates, and especially refined ones like sugar, make you produce lots of extra insulin. I've been keeping my intake really low ever since I discovered this. I've cut out all starch such as potatoes, noodles, rice, bread and pasta.

Everything I do, I want to take it to the farthest possible degree. I can't just do something the plain way. I don't cook a bowl of pasta; it has to be puff pastry swans.

I'd much rather eat pasta and drink wine than be a size 0.

I cannot starve myself. I'm a foodie! I make fabulous pastas, Indian food, parathas and club sandwiches!

I'd take pasta over skinny any day. More importantly, I'd take health over looks.

Grilled salmon and brown pasta works for me every time.

I don't drink milk, and I don't eat bread, pasta or rice. But I eat a lot of meat, chicken, fish and salads.

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.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

If I'm in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I'd much rather do that than go to the Vatican. That's Rome to me.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

I love eating sushi and eating raw and clean - no pasta and bread. Low carbs is what works for me.

I love pasta with the homemade marinara sauce I had as a kid.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

I received a shot and broke my tooth. Unfortunately, we Italians only eat pasta al dente.

I'm not a vegetarian, and I like filet minion which is sort of a guilty pleasure because I have vegetarian leanings. I eat that once in a while, but generally speaking I like to eat vegetarian things. I really like pasta. I really like bread with olive oil and garlic and I like salads.

I eat a lot of whole grains for breakfast, a lot of dried fruit. And my big thing is pasta. I do a lot of simple pasta, with great ingredients.

It used to be standard practice that the pre-match meal consisted of egg, steak and chicken. But I talked them into changing to complex carbohydrates. So now they will sup on porridge, pasta or rice.

I was one of those fortunate individuals who grew up in a large, passionate, demonstrative Italian family where we were taught to love as naturally as we breathed and ate giant bowls of pasta!

I've been very competitive by nature from a young age, whether it was eating a bowl of pasta faster than somebody else, or always wanting to be the first one in line.

I would say that's my normal thing, salad for lunch with chicken or some sort of protein and then pasta.

My favourite food at the moment is Pasta, “with tons of shaved Parmesan on the side. Not crumbly but like the hunks, you know what I meanwhen you get the thin slices.

My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright.

I've never deprived myself of anything. I've always thought if you need to lose weight, carry on eating what you like, just eat less. I don't agree with doing without pasta or bread, it's too harsh.

My ideal meal would probably be the cheesiest pasta or pizza, followed by something creamy and chocolaty. I mean, just the worst things, really.

My repertoire is small, but I can make a pretty tasty pasta sauce from scratch.

Only thing I am testing positive for is Pasta or Cheese.

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

Pasta is my favorite comfort food, but sometimes my body really wants a steak, and I'll have one.