In Pasta Quotes & Sayings

pasta carbonara. You fry fresh rosemary in olive oil, with a pinch of salt and insane amounts of finely chopped garlic. Add a little chopped pancetta, then make the sauce by adding a pint of whole milk and curdling it with a tablespoon of vinegar. Boil it down for ten minutes, and mix in a couple of beaten eggs right at the end. Sprinkle on some finely shaved fresh parmesan - never the pre-grated stuff - and coarsely ground black pepper. — Richard Farr

I think about pasta in the shape of Hello Kitty, stockings with diamond seams up the back, Marilyn's crumbling cake-mascara, and Liz Taylor's new white hair. I haven't got time for the trivials. — Emma Forrest

In heaven, after antipasti, the first course will be pasta. — Steve Albini

Her hand is close to my arm. My options are limited. I can't run away. I can't handle this.
I lose myself in food.
The rich, wet texture of melting chocolate. The way good aged goat cheese coats your tongue. The silky feel of pasta dough when it's been pressed and rested just enough. How the scent of onions changes, over an hour, from raw to mellow, sharp to sweet, and all that even without tasting. The simplest magic: how heat transforms. — Jael McHenry

Every time I watch
Lady and the Tramp
I think
"SHE'S HAVING SOME OF YOUR PASTA!"
"QUICK! EAT IT ALL! EAT IT ALL, NOW!!!"
"GROWL! BARE YOUR TEETH! DO SOMETHING!
"OH, DON'T GIVE HER THE MEATBALL!
THERE'S MEAT IN IT!"
"IDIOT!"
But then again
I'm not the romantic type. — Francesco Marciuliano

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. — Haruki Murakami

I eat lots of veggies and pasta and nuts, tofu and soups. Works well for my body, and I also feel more in tune. — Isabel Lucas

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

Italian Summer Pasta Salad 1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold. — Amber Disilva

I don't know why people eat so badly. I could eat pasta all the time, but it really is fattening. And I love ice cream, but I can't do that. There was a time, until I was in my mid-forties, when I could eat a whole pizza - and really, no effect. — Christopher Walken

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. — Ashley Tisdale

Food was always a big part of my life. My grandfather was one of 14 kids, and his parents had a pasta factory, so as a kid, he and his siblings would sell pasta door to door. After he became a movie producer, he opened up De Laurentiis Food Stores - one in Los Angeles and one in New York. — Giada De Laurentiis

I just like to have cereal in the morning, but it'll be those cluster things - it's a bit random - and through the day, I like just pasta, plain pasta with a bit of sauce on it, never too much in case I get a bad belly ... and jelly just before I go on for a bit of energy! — Jade Jones

I'll make a diet cheesecake, but I'll put it in a Sara Lee box. Or I'll have a huge bowl of pasta, but it's actually just a cup of pasta - the rest is vegetables. It makes me feel less deprived. — Stephen Furst

As we gather around the rough-hewn farm table made by my grandfather, I am reminded that my family has come together for generations in this same way. Summers were always our favorite times; we would eat outdoors under the shade of a tree - hand-rolled pasta with a sauce of fresh tomatoes and basil from the garden, cheese from my Aunt Carmella, olive oil sent by our cousin in Santa Margherita, and wine from our own jugs. After having our fill of food and laughter, we'd pluck ripe figs right off the trees, peel and eat them until the sun disappeared into the blue. I can still taste those summer days, and will always do everything in my power to re-create them. — Adriana Trigiani

I made some fresh pasta with a neat machine Frank brought from New York; it flattens the dough in sheets and cuts the pasta into any shape you want. It's important to have toys like that, if you live in Maine. — John Irving

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. — Marcus Samuelsson

I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too. — Nobu Matsuhisa

O Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat and make us glad of the oil which ran upon Aaron's beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men - to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve Thee as Thou hast blessed us - with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen. — Robert Farrar Capon

I love eating it - grilled chicken, pasta, rice, and other foods that give me long term energy. Every once in a while, my sweet tooth gets the best of me and I have to snack on some candy. Beverage wise, I stick to sports drinks, water, milk, and juice. — Derrick Rose

What a stupid, fucking, idiotic country this was. All the young women drank water in such vast quantities that it was coming out of their ears, they thought it was "beneficial" and "healthy," but all it did was send the numbers of incontinent young people soaring. Children ate whole wheat pasta and whole wheat bread and all sorts of weird coarse-grained rice that their stomachs could not digest properly, but it didn't matter because it was "beneficial," it was "healthy," it was "wholesome." Oh, they were confusing food with the mind, they thought they could eat their way to being better human beings without understanding that food is one thing and the notions food evokes another. And if you said that, you were either a reactionary or just a Norwegian, in other words ten years behind the times. — Karl Ove Knausgard

Get in some pasta or brown rice with your vegetables like a sweet potato and some meat. You need a little bit of everything on your plate to make sure your energy levels are right for the match. — Jozy Altidore

I understand that in some families both parents have to work, so the kids are home alone eating more processed foods. But if the kids know how to make oatmeal or eggs in the morning or pasta or a lentil soup at night - we're giving them real survival tools. — Tamra Davis

If I start feeling down I'll gorge myself on pasta. That usually does the trick. It's the Italian blood in me. — Natalie Imbruglia

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta. — Giada De Laurentiis

Everyone on my team is different in terms of how long before a workout they prefer to eat. I like to eat my big meal 4.5-5 hours before I play. I usually eat a carb either rice or pasta with tofu or chicken. Around 2 hours before I play to like to eat greek yogurt with a banana. — Kim Smith

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. — Charles Bowden

In Italy, for the same price as a typical British hamburger meal including sweet, a builder's labourer could eat like a king - rather better in fact, because pasta dishes gain from being kept simple. — Clive James

The word salad here means any vegetable eaten raw or uncooked, e.g., a bowl of cold pasta in olive oil with a token vegetable is not a salad. I encourage my patients to eat two huge salads a day, with the goal of consuming an entire head of romaine or other green lettuce daily. I — Joel Fuhrman

Love is the degree to which you are willing to sacrifice your own interests for those of another. It doesn't matter what sex you are. It doesn't matter who you are, or were. It only matters that you care more for someone else than you do for yourself. It's when you eat minlatta with tarragon oil even when you hate pasta because someone with you enjoys it. It's when you value being alone more than anything but agree to move in with someone because they need you. And believe this, Ellis Rogers, for I am quite certain that love is most certainly when you push away the one person in all the world you want to be with because you think your thoughts would cause them pain. — Michael J. Sullivan

My nutritionist has done a great job in changing my diet after we established I am allergic to things like gluten - I can't eat pizza, pasta and bread. I have lost some weight, but my movement is sharper and I feel great. — Novak Djokovic

I like pasta; it's pretty good. I'll even substitute wheat pasta in there and make it more healthy. — Prince Fielder

First of all, the carbohydrates restricted are sugar, refined flour, and starchy vegetables, not the green leafy vegetables, so there should still be significant fiber in the diet, although it's not actually necessary. In fact, a likely scenario is that you'll eat more green vegetables when you're carb-restricting than not, because you're likely to substitute more green leafy vegetables and salads for the starchy vegetables, pasta, and bread that you're not eating. A restaurant meal might be a dish of meat, fish, or fowl with green vegetables or salad substituted for the potatoes (or rice or pasta or the hamburger bun). — Gary Taubes

I am certainly Italian in my love of food! I eat everything, but I love Italian food most of all. Even my daughter does. Her favourite food is pasta and parmigiana. — Monica Bellucci

I'm not a player, I'm an alien. I wasn't actually there. I was in another galaxy with my galactic friends. My focus is on winning championships. I don't focus on anything else. Aliens only want to win championships. That's it. Injuries is not a focus. Trade talk is not a focus. Nothing is a focus. Gluten-free pasta is not a focus, which I would rather have gluten-free pasta. Hey, if I have to have regular pasta ... It is what it is. I'm still going to try to win a championship. Nothing will distract me from my focus, my galactic mind. — Metta World Peace

Let me inform you of something," he says in a low voice. "The moment my lips touch yours, it will be your first kiss. Because if you've never felt anything when someone's kissed you, then no one's ever really kissed you. Not the way I plan on kissing you."
He drops his hands and keeps his eyes locked on mine while he backs up to the stove.
He turns around to tend to the pasta like he didn't just ruin me for any other guy for the rest of my life.
I can't feel my legs, so I do the only thing I can. I slide down the refrigerator until my butt meets the floor and I inhale. — Colleen Hoover

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. — Maria Sharapova

If I could eat whatever I wanted every day, I would have Domino's pizza with pasta carbonara inside every slice. And at night, I would have Neapolitan ice cream until I felt absolutely toxic. And then I would drift off telling myself, 'It's going to be O.K ... It's going to be O.K. you're going to train in the morning.' — Robert Downey Jr.

I've always been super aware that we could all die at any moment. This ceiling could fall. I could trip and land on this pen I'm holding. I could choke on my cold pasta lunch. I could be attacked by that pigeon eying me from my window sill. I could be shot ... by a stranger ... who lost something in their heart. Remember death is real. It's not scary. Living is the thing to care about. Don't hold grudges. Smile and make others smile as often as possible. Don't let jerks run the world. — Colleen A.F. Venable

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

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge.
"So our first taste of the New Year will be sweet," Sal whispered in my ear. — Ruth Reichl

In Manhattan, marriage is a trend. Couples kiss over their arugula and radicchio salads. They fondle each other's genitals while devouring their pasta puttanesca. By the time the tiramisu arrives, they've slid under the table. — Cynthia Heimel

I seriously love to cook ... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something. — Bradley Cooper

I'm crazy about westerns. I need to do a western once in a while. It's like you know, eating bread, eating pasta, drinking wine. It's in my blood. I need it. — Franco Nero

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! — Leo Buscaglia

REAL LIFE vs THE MOVIES
Breaking Up in the Movies:
Boy #1: This isn't working out, is it?
Boy #2: Sort of not, huh?
Boy #1: You cant say we didn't try.
Boy #2: We sure did. Beside, we're still best friends.
Boy #1: Forever
Boy #2: This is terrific pasta
Breaking Up for Real:
Boy #1: Are you sleep?
Boy #2: Does it sound like it?
Boy #1: I'm sorry about the tuna fish
Boy #2: It isn't the tuna fish! It's the last six months!
Boy #1: You're an asshole.
Boy #2: Let go of my cock. — Steve Kluger

Student food." His eyes went to the tomato on the sill. "Whatever's in the refrigerator over pasta. — Kim Harrison

The Olive Garden is bringing back its 'Pasta Pass,' which lets you eat as much pasta as you want for seven weeks. In a related story, Chris Christie just suspended his campaign. — Conan O'Brien

If people want to watch that five hours [of stream show] on their own terms in their own schedule. It needs to work if somebody wants to stop after an hour and a half or stop after half an hour. People talk about it like food. Like, "I just want to let you know I'm saving it." They talk about it like pasta. "I'm saving it. I'm only going to have one a week." And I love the fact that everybody can have their own experience and I want to make sure that what we put out there works in as many ways as possible. — Jill Soloway

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. — Yotam Ottolenghi

With my friends, the sad truth is that our best "best friend" days are behind us. In college, we used to be able to meet each other in the common area of our off-campus housing, excited about our evening ahead, which consisted of someone making an enormous tureen of pasta and drinking wine from a box while we took turns regaling each other with details of our terrible love lives. — Mindy Kaling

Turning to the stove, he picked up the pan of veggie sauce and dumped it over a bowl of whole-grain pasta. He sprinkled shredded soy cheese over the top. "Eat something before you go - this'll give you sustained energy."
"No, thanks," I said. "I've lost my appetite."
A wry grin crossed his lips. "Like hell you have. Ten minutes after you leave, you're heading to the drive-through window of the nearest Whataburger."
"You think I'd cheat on you?" I demanded with all the innocent outrage I could muster.
"With another guy, no. With a cheeseburger ... in a heartbeat."
-Dane & Ella — Lisa Kleypas

Today the tower's flock, the usual birds, flew in a kind of scatter pattern, their paths intricately chaotic, the bunch parting and interweaving like boiling pasta under a pot's lifted lid. It appeared someone had given the birds new instructions, had whispered that there was something to avoid, or someone to fool. I once heard Perkus Tooth say that he'd woken that morning having dreamed an enigmatic sentence: "Paranoia is a flower in the brain." Perkus offered this, then smirked and bugged his eyes
the ordinary eye, and the other. I played at amazement (I was amazed, anyway, at the fact that Perkus dreamed sentences to begin with). Yet I hadn't understood what the words meant to him until now, when I knew for a crucial instant that the birds had been directed to deceive me. That was when I saw the brain's flower. Perkus had, I think, been trying to prepare me for how beautiful it was. — Jonathan Lethem

I don't diet, I don't do fads, I've just decided to not eat carbs. So no more bread and pasta for the month. I can't live without chocolate, though. I've always got a bar in my handbag. It has to be 72%. Any less and it's too sweet, any more and it's inedible. Like I said, I'm very particular. — Nancy Meyers

The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly. — Ruth Reichl

Have you ever read the back of the Newman's Diavolo pasta sauce? Dad on the front is dressed like the devil with a little beard and horns. He says that he sells his soul to the devil for the recipe. It was banned in the South. They thought it was an abomination. — Nell Newman

Granted, I'd waited a long time to hear those words. Would've sold a kidney-maybe two-to have heard them at one point. Now, though ... they didn't have the same impact. They were, in fact, an overcooked noodle in the pasta salad of love. — Kristan Higgins

Bacon. Let's talk about bacon. There's no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er ... instead of cheese. — Rob Manuel

I'm a little older and fatter now, and I'm not exercising as much. My lifestyle these days involves a lot of beer and pasta. But there's something satisfying in letting your body go to hell. So maybe I won't get offered the same kind of role as before. So what? I'm happy to play the guy in his mid-30s who may be a little unhealthy. Fat and arrogant is what I'm bringing to the script. — Luke Wilson

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. — Yotam Ottolenghi

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. — Yotam Ottolenghi

Overcooked, flabby pasta or a blob of tomato ketchup was enough to incense Frank; a plate of soggy pasta in Matteo's Italian restaurant in Los Angeles, owned by his childhood buddy, Matty Jordan, had Frank storming into the kitchens. He looked around wildly, "Where are all the Italians?" he roared at the startled Filipino kitchen staff. Not content, he shot back upstairs and threw his plate of pasta against the wall. As he walked out, he dipped his finger in the tomato sauce and signed the smear: Picasso (Matty very good-naturedly put a frame around this later). — Fiona Ross

Keeping some calorie-dense food in your diet-whether it is meat, pasta, beer, or cake-allows you to reach satiety more quickly and easily. And this will keep you from feeling deprived. — Mark Bittman

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings. — Robert Farrar Capon

One of the biggest misconceptions is that carbs are bad. It's a fad right now. Full disclosure: I'm sponsored by Barilla. But I've always been free about saying I love carbs, including pasta, in moderation. — Mikaela Shiffrin

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. — Giada De Laurentiis

I find that when you do yoga, you don't crave unhealthy food. But I try to always let myself eat whatever I want. I have dessert or chocolate every day, but I'll only have a few bites. I try to have a little bit of cereal in the morning, and then I always try to have protein for dinner, too. But I eat pasta and stuff like that. — Rena Sofer

It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden. — Alice Waters

I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done. — Devon Werkheiser

I cooked a little bit in my first movie; I did a movie called 'Made.' For the little kid in the movie, I do a scene where I'm preparing a pasta puttanesca. I always loved watching that scene. — Jon Favreau

I'm really into moderation. Too much of anything will harm you in the end. Too much sugar. Too much pasta. I'm into drugs as a teaching tool, which is why I only take hallucinogenics. I mean, it's not like I've never done cocaine, but, on the whole, if I can't see dancing elephants then I'm not interested. — Tori Amos

I could definitely rise to the challenge of re-inventing comfort food. Neufchatel and low-fat sour cream were my friends! Low-carb pasta with omega-3s and protein were the greatest inventions ever! I'd had luck using all of them.
Granted, even though I couldn't resist a good fatty slice of prime rib every now and then, and Fromager d'Affinois bursting into cream in my mouth was like heaven for me- and certainly I had the curves to show for it- but even if I didn't follow a strict diet, I could certainly cook one! — Beth Harbison

Feeling inspired, I grabbed one of Jay's cookbooks from the kitchen shelf and flicked through until I found a recipe for something I recognised. Lasagna. That was just pasta, and pasta was easy, right? Trying not to be put off by the list of ingredients longer than my small intestine, I scanned the instructions. Chop onions ... I could do that. Brown mince ... trickier but manageable. Probably. Make a roux in the usual way ... I sighed, shut the book with a snap and went off to make dinner in my usual way: pierce film; bung in microwave; wait for bell. — J.L. Merrow

So I'm cruising down the road and the object of my thoughts is racing down the street, screaming that her father is a cop. A public servant, very flattering"
" I like a man in uniform"
He laughed. 'Do you like pizza?'
'What a ridiculous question. I suppose you're going to ask me if I like pasta next? — Melina Marchetta

We ordered food a few hours ago and worked through dinner. I had pasta with chicken, while
Kate preferred a turkey club with fries on the side. Much as I hate to admit it, I'm impressed.
Obviously, she doesn't subscribe to the "I can only eat salads in front of the opposite sex" rule of
thumb a lot of chicks swear by. Who gave women that idea? Like a guy's going to say to his friend,
"Dude, she was one fugly chick, but once I saw her chomping that romaine, I just had to nail her. — Emma Chase

There you see how absurd the reactions of the so-called markets are. For a long time, Italy was run by one of the most unprofessional politicians anywhere. But there wasn't much pressure in terms of speculation. Now, in Mario Monti, Italy has the kind of leader you usually only get in Hollywood movies, a distinguished professor who won't even accept a cook at his residence, the Palazzo Chigi. Instead Monti's wife cooks their pasta herself - and this is the man the markets don't trust. — Martin Schulz

I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it. — Giada De Laurentiis

I was wary of my sister's cooking, which invariably consisted of a tubular pasta and economy cheese, charred black on the surface, with either tinned tuna or lardy mince lurking beneath the molten crust ... So that evening, in a tiny flat in Tooting, I was pushed into the tiny kitchen where sixteen people sat crammed around a tiny trestle table designed for pasting wallpaper, one of my sister's notorious pasta bakes smouldering in its centre like a meteorite, smelling of toasted cat food. — David Nicholls

Want me to warm up the sauce?"
"Do we do that? I mean, it's in a jar, right? Can't you just dump it over the pasta?"
"Well, you can, but it tastes better if you warm it up."
"Oh." Eve sighed. "This is complicated. No wonder I never cook. — Rachel Caine

It strikes me as one of nature's greatest jokes that the types of food we all like to eat more than anything (especially in winter) are the very things that cause the most insane weight gain - mounds of fluffy mashed potato, hot, thickly buttered toast, huge, steaming bowls of pasta, great big ... actually, I'll stop there. — John Niven

Add Fat Don't be afraid of fat. Add extra butter to anything. Drizzle olive oil over pasta or salads or even meat just prior to serving (don't heat it if possible). Olive oil mixed with herbs is also great for dipping bread into. (Try the soaked no-knead bread in this book.) Pan-fry meat and fish with some coconut oil, beef tallow, or lard. Make "candy" from coconut oil, honey, shredded coconut, and chocolate (if you like). — Anonymous

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils. — Apolo Ohno

I'm unsure why one trifling incident this afternoon has moved me to write to you. But since we've been separated, I may most miss coming home to deliver the narrative curiosities of my day, the way a cat might lay mice at your feet: the small, humble offerings that couples proffer after foraging in separate backyards. Were you still installed in my kitchen, slathering crunchy peanut butter on Branola though it was almost time for dinner, I'd no sooner have put down the bags, one leaking a clear vicious drool, than this little story would come tumbling out, even before I chided that we're having pasta tonight so would you please not eat that whole sandwich. — Lionel Shriver

Sicily is paradise. I live in paradise. Now pass the pasta please. — Alfred Zappala

Kitchen solace - the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)" RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region's cooking is influenced by olive oil, another's is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet — Nina George

All she wanted now was to eat her leftover pasta and curl up with a good book. She needed to escape to a different world because she wasn't overly fond of the one she was living in now. — Lily Harper Hart

I'm going to let that slide because you seemed to have been in the middle of being eaten by a monster." He was clutching his midsection as if from pain, the squashed remnants of a soft brown cookie squeezing between his fingers as though dough from a pasta machine. — BMB Johnson

But in those first hours after you take it, your brain is tuned in like nothing you can imagine. Eyes like the Hubble telescope, sensing light that's not even on the spectrum. You might be able to read minds, make time stop, cook pasta that's exactly right every time. — David Wong

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

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. — Beth Harbison

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. — Jesse Michaels

For instance, if you woke up in the middle of the night and saw a masked woman trying to crawl through your bedroom window, you might call your mother or father to help you push her back out. If you found yourself hopelessly lost in the middle of a strange city, you might ask the police to give you a ride home. And if you were an author locked in an Italian restaurant that was slowly filling up with water, you might call upon your acquaintances in the locksmith, pasta, and sponge business to come and rescue you. — Lemony Snicket

It was the greatest thing in the world getting fat. Every meal out was an event. Or we'd go to Italy and we'd have pasta, truffles, and dessert and then plan the next incredible meal. It was a happy-go-lucky time. I never had so much fun. — Kirstie Alley

The New York Times reports that Moammar Gadhafi spent his last days hovering between defiance and delusion, surviving on rice and pasta. In other words, Gadhafi spent his last days as a sophomore in college. That's what I did. — Conan O'Brien

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. — Allen Rucker

When I got there, all the pasta and science stuff hadn't quite caught on in England - things that were perfectly acceptable then wouldn't be tolerated now. — Robbie Fowler

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

My husband would say my signature dish is pasta with a tin of tuna plonked on top. So, no. Although I make a good bangers and mash. I have been known to stick cocktail umbrellas in it, take a photo and send it to James upstairs with a text saying, 'Your food's ready'. — Joanna Page

Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to detail in the service, food, and amazing wines will blow anyone away. — Elizabeth Falkner