Pasta Quotes

Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent ‘little oranges’ I can never resist.

My kids and I make pasta three days a week now. It’s not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They’ve got their jobs down.

To begin with, I basically ate everything. Pizza, pasta – anything to make myself bigger. I am now very conscious of what I put into my body.

I cook roasts and pasta and curries and all sorts of things – generally things that aren’t one composite thing, like a cake is.

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.

I eat as much as the next girl, but I work my butt of in the gym every morning! The key is moderation. I splurge on the weekend. A big bowl of pasta and a delicious slice of cake for dessert are my favorites.

Carbs – especially pasta – are the fuel my body needs to maintain an athletic lifestyle.

I don’t have the flattest stomach in the world; I wear looser cuts so I can eat a bowl of pasta if I want to.

In heaven, after antipasti, the first course will be 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.

Well, I’m Italian, but my family isn’t stereotypical. I mean, I only have one sister and we don’t yell or throw pasta at each other. My mother doesn’t even have a secret spaghetti sauce recipe.

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

By fermenting tiny single-cell organisms we will be able to synthesise all manner of foodstuffs in the future, everything from pasta to eggs, fish and meat. Small tweaks in the process will enable production of different proteins used to replicate food we already eat.

I am an expert at applying premade pesto to pasta.

A great scale should be accurate first and foremost, but also easy to clean, intuitively designed, simple to read, and convenient to store. These are the qualities that will have you reaching for a scale every time you portion meat for burgers or whip up a batch of fresh pasta.

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

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.

My signature dish – something I’ve been making since I was 10 – is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it’s absolutely amazing.

I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make pasta.

I’ve always felt like a foreigner wherever I’ve lived. I don’t feel much towards my Italian or Scottish roots, although I do cook the pasta at home.

I miss it like crazy, but I don’t eat pasta anymore.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

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.

Until I was 30 years old, my body was used to my routine of eating pasta every single day.

When my girlfriend’s away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she’s home, we eat at home probably twice a week. I chop, she cooks.

I’m kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I’ll make bacon-wrapped asparagus, steak, and pesto pasta with chicken…but we go out to dinner a fair amount, too.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

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.

Normally I don’t feel like having a belly full of pasta.

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

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.

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.

I gained 65 pounds with my first baby and 70 with my second. I had severe morning sickness both times, so I mostly ate supersize bowls of white pasta with loads of butter and cheese because that was the only thing that took away the nausea.

My breakfast is egg whites, avocado and grilled tomatoes. Lunch is usually some type of chicken and then for dinner… I like to eat. I’ll eat pasta even though I’m not supposed to.

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 wanna buy vinyl and I want to listen to records on it. I want to put on ‘Dark Side of the Moon’ in the dining room while I’m eating pasta or whatever. You know what I mean.

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.

I love the vibe of Italy, drinking coffee and wine, and eating pasta and pizza there.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

I used to eat a lot of pasta and cookies, things like that. I really eat a lot. I’d eat everything if you let me.

I was at lunch with some friends one day, and we looked down at our table – blond pasta, blond pizza – and then someone joked, ‘Blonde salad,’ and it stuck.

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.

I do love Italian food. Any kind of pasta or pizza. My new pig out food is Indian food. I eat Indian food like three times a week. It’s so good.

We overweight people, we say terrible things to ourselves. Oh, you wouldn’t believe it. ‘You fat pig. How can you do this? You’re a disgusting jerk.’ And that gets you nowhere. That gets you right back into a bowl of pasta fregula.

I like to get a salad or fruit in me – just some good energy food – and then a plate a pasta with a breast of chicken.

My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.

People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.

I put my son’s nutritional needs first, and existed on pasta and thin air more times than I would dare to admit.

Pasta doesn’t make you fat. How much pasta you eat makes you fat.

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.

Life is too short. If we’re in Italy, have pizza and pasta. But not every day.

I could sit there and eat pasta all day long and not worry about it when I was younger, and now I really have to focus on making sure I set a good example for my kids.

I often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. I’m great at pasta, fish and nice salads.

For me, the thought of spaghetti and meatballs conjures up the image of that scene where ‘Lady and the Tramp’ gaze into each other’s eyes as they slurp a strand of pasta into a fateful kiss.

I always whip up chicken cutlets or something. Or I make chicken parm and pasta, or something like that.

I always try to be healthy – brown rice, brown pasta.

I like making adobo, because it’s easy and it keeps in the fridge for a while. Or I’ll make pasta with bolognese – something I can make a big batch of and can keep eating for the rest of the week.

I usually start my day with a light breakfast of fruit and eggs and take granola bars with me to eat after practice. Lunch and dinner usually consist of chicken over pasta or rice and beans.

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.

I’m the fussiest eater on earth; my husband despairs. I like chicken and pasta, and can’t resist milk chocolate. I figure if you’re going to do something naughty, make it really enjoyable.

At Spago, we make all of our pasta from scratch with egg yolks, so I’m always looking for new ways to play with egg whites.

I don’t like pasta.

I do love Italian food. Any kind of pasta or pizza. My new pig out food is Indian food. I eat Indian food like three times a week. It’s so good.

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.

I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn’t quite make the grade.

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.

Right before a match, I and many other players, tend to be very clean. Just plain rice or pasta with some chicken maybe, but not too much sauce, to just get some carbohydrates and energy.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

Normally I don’t feel like having a belly full of pasta.

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.

On a typical gameday I eat pasta, salad and drink lots of water.

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 go through phases where all I want to eat are mashed potato patties with fried eggs, or pasta with meat sauce.

I eat everything, but I moderate; I try to be semiconscious. I don’t eat pasta every day, although people who follow my Instagram think I do.

I literally went cold turkey on carbs, didn’t have a grain of rice. No pasta, no bread, no booze – I didn’t get on that for 10 weeks!

I’m a big fan of a great glass of red wine and a delicious bowl of pasta made from scratch.

The only guilty pleasure I have is pasta.

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.

Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.

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.

I’ve prioritized taking care of my mind, having fun, and doing things that make me laugh. And eating well – as in, really good food, like steak or pasta or fresh vegetables or an amazing dessert. You know, ‘treat yo’self.’

I cut out carbs like rice and pasta and bread and potatoes and all forms of cakes, chocolate and sweets. But it would be really boring if I cut out alcohol.

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

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

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.

When I tell French parents that I know lots of American kids who will eat only pasta or only white rice, they can’t believe it. I mean, they can understand how the kid left to his own devices might do that, but they can’t imagine that parents would allow that to happen.

The only guilty pleasure I have is pasta.

I love England, especially the food. There’s nothing I like more than a lovely bowl of pasta.

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.

I’ll pretty much eat anything that doesn’t have sugar in it. And I’ll eat carbs, believe me – I eat tons of pasta! In the morning I eat these low-carb, sugar-free breakfast bars, and for lunch I usually do a chopped salad, and I like natural sugars like fruit.

Life is too short. If we’re in Italy, have pizza and pasta. But not every 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.

I eat healthily as much as I can – meat, protein, carbs as well. I like my pasta; I like my rice. I like to have that sort of sustenance in me, because I’m always thinking of survival.

I get so nervous before I go on stage that I can never eat very much, so I’m always completely starving afterwards and dying for a bowl of pasta.

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

When I feel like the day is great? Pasta. When I feel like I want the day to be great? Pasta. It’s just awesome.

Life is not worth living if I cannot have pasta or bread again.

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.

Life is too short not to have pasta, steak, and butter.

I was at lunch with some friends one day, and we looked down at our table – blond pasta, blond pizza – and then someone joked, ‘Blonde salad,’ and it stuck.

Micronutrient-poor foods, like pasta, sugar, and soda, don’t just give you empty calories and make you fat; they also do damage to the body and cause disease.

I eat everything, but I moderate; I try to be semiconscious. I don’t eat pasta every day, although people who follow my Instagram think I do.

My favourite restaurants serve long lists of pizza and pasta creations that I fantasise over almost daily.

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.

When I feel like the day is great? Pasta. When I feel like I want the day to be great? Pasta. It’s just awesome.

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

At the weekend, one of the paparazzi left their lunch box filled with half-eaten pasta salad on my doorstep: it was like a little warning, you know? ‘We have been here.’

I don’t have a big appetite. I don’t eat a lot, to be honest – never. I’m a bit like a little bird, picking all day long, but I’m not getting pasta or getting all those things, you know?

I’m a big pasta fan. I’m a big Italian food fan. Anything Italian – I love cheese, mozzarella. Mozzarella is my favorite, so I have to say anything Italian, I’ll take it.

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

Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.

I’m a huge pasta and pizza lover. I can eat those every single day.

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

It’s not exactly calm at Christmas. It’s a bit like the Simpsons appearing in a pasta advert – lots of bickering, crazy pets, and plenty of tomato sauce!

I don’t go a day without eating pasta.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

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.

My favourite meal is probably chicken with penne pasta and pesto.

When I went to university I survived on jacket potatoes and pasta for three years.

Always in my house, I have almonds, hummus, Triscuits, and cheddar cheese. It takes me back to childhood. My go-to meal would probably be pasta.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

You know those days when you think you have to have a plate of pasta right now? When I’m trying to be good, I take a minute to ask myself, ‘Do you really need to eat all this crazy stuff? It will still be around if you want it later.’

My signature dish – something I’ve been making since I was 10 – is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it’s absolutely amazing.

I think that I’m, like, an introverted extrovert. At the end of the day, when I get done doing hair at the salon or shooting a day of ‘Queer Eye’ or whatever, I definitely want to come home and, like, order pasta and sit with my cat or just one person or no people.

I don’t diet. I’ll eat fish; I’ll eat baked chicken, pasta, beans. When the body is telling you, ‘You need to indulge in something,’ you need to give the body what it wants.

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.

Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.

At first, people think about vegetarian food like, ‘Here’s some veggies. Here’s some pasta.’ But there’s so much more you can do in the vegetarian and vegan world.

Ask yourself, how do you feel after you eat that? If you’re going to the bathroom every time you have pasta, you might have an intolerance for wheat – which could explain, for instance, why you’re gaining weight.

When I learned that flour pound for pound has as many calories as sugar, and that when eating pasta you’re basically eating cake, I was size 23, and my neck was restricting my breathing, and so I got on a microbiotic diet and got myself an exercise bike.

Pasta is my superfood! Balance and moderation are the basis for my diet, though, so I also make sure to incorporate plenty of protein, fruits, and veggies throughout the day.

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

I’ll have an omelette, porridge, and fruit for breakfast at the training ground, then chicken, pasta and soup for lunch; then I can relax in the evening.

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.

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.

I am not one to turn down macaroni and cheese, even late at night. I love Italian food. I love pasta… A refrigerator full of water and Gatorade? Honey, that’s just not gonna happen.

If I really don’t feel like cooking, I have a bowl of lentil pasta with Rao’s jarred sauce.

I’m the fussiest eater on earth; my husband despairs. I like chicken and pasta, and can’t resist milk chocolate. I figure if you’re going to do something naughty, make it really enjoyable.

I do love pasta. It gets me into trouble. If I could give up pasta and bread, I’d look like Cate Blanchett.

I like pasta; it’s pretty good. I’ll even substitute wheat pasta in there and make it more healthy.

I’m a pasta girl, and I like dishes that are easy, one-pot dishes that are really quick.

I love pasta. It’s something in the water. The pasta and the bread in New York are so good.

I definitely eat carbs. I repeat: I do eat carbs. I’m just selective on which carbs I eat and when. I won’t eat things like pasta and bread at night, but in terms of fueling a workout and recovering from one, carbs are great.

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.

I eat healthily as much as I can – meat, protein, carbs as well. I like my pasta; I like my rice. I like to have that sort of sustenance in me, because I’m always thinking of survival.

When I’m home, I cook and try to eat really clean. I try to eat vegetables at every meal. I stay away from pasta and bread and have brown rice and potatoes instead.

When I’m traveling, I won’t miss an opportunity to try great pasta.

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.

After weigh-ins you’re doing wheat pasta or you’re trying to carb back up. This was actually really throwing me off, causing an inflammatory response in my digestive system, in my brain, in my body. Throwing off my mind.

I love Saturday nights with my best friend and a big bowl of pasta, wanting a good scare, something that will say, ‘Listen, your life is not as bad as this. Your life can be so much worse.’

I’m a huge pasta and pizza lover. I can eat those every single day.

My kids won’t eat all whole-wheat pasta, so my trick is to mix some in with white pasta. Cook the whole-wheat for about a minute and a half before you add the white pasta.

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 literally never ate fruit or vegetables before. My diet instead revolved around ice cream, chocolate, peanut butter and jelly eaten with a spoon, pick-n-mix, and lots of cereal and pasta – I was a sugar monster.

I eat a lot of pasta. We eat relatively healthy. I don’t eat fast food, mostly home-cooked stuff. Chicken. Salads. Stuff like that. Oatmeal for breakfast. A big dinner.

I always try and have a snack before an event – usually a small bowl of chickpea pasta, which is quick to make and delicious with just salt and pepper and a little bit of butter.

I’m a big pasta fan. I’m a big Italian food fan. Anything Italian – I love cheese, mozzarella. Mozzarella is my favorite, so I have to say anything Italian, I’ll take it.

I like to get a salad or fruit in me – just some good energy food – and then a plate a pasta with a breast of chicken.

I eat meat, dairy, and tons of fruits and vegetables, but I could also have pasta for breakfast, lunch, and dinner. Basically, I’m a massive foodie who eats everything in moderation.

It’s funny: I can never sleep between shows; I think it’s because I don’t like to switch the motor off. I’ll probably have some chicken or pasta, though never the two together, and maybe go out for a quick wander around.

Right before a match, I and many other players, tend to be very clean. Just plain rice or pasta with some chicken maybe, but not too much sauce, to just get some carbohydrates and energy.

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.

Always buy dry pasta, not fresh. 90 percent of Italians use dried pasta as it keeps its al dente shape more perfectly when cooked.

My kids and I make pasta three days a week now. It’s not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They’ve got their jobs down.

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 favourite restaurants serve long lists of pizza and pasta creations that I fantasise over almost daily.

Why does anybody want to be famous? You know what’s important to me? Having lunch! Pasta! Seeing my friends! Is that so crazy?

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.

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

I could sit there and eat pasta all day long and not worry about it when I was younger, and now I really have to focus on making sure I set a good example for my kids.

Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.

Dinner is usually just pasta with mushrooms.

Aakhri Pasta is an extension of Sajid Khan’s personality.

My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.

Freshly grated nutmeg over fresh pasta with truffle oil is simple perfection. It’s also integral in any good bechamel or chai mix.

Running – it keeps me balanced, energetic, and primed for pasta intake.

Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.

I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows’ yoghurt, etc.

When you’re living off a 1 packet of pasta a day you know you need to get a break because you certainly can’t go on like that for ever!

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

I love rice and pasta.

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.

The problem that people have is that they eat too large portion sizes. Italians have been eating pasta for hundreds and hundreds of years, and we’ve never been an obese nation. We do the pasta, the pizza, all the cheeses, but it all has to do with how much you eat.

I’m a huge cook! I’m actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It’s a combination of flavors that people aren’t used to.

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.

I’m not a big cook at all, but anything easy and quick, like pasta, I’m up to. My husband cooks for me because he finds cooking relaxing.

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.

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!