Pasta Quotes
Most Famous Pasta Quotes of All Time!
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I'm a big fan of a great glass of red wine and a delicious bowl of pasta made from scratch.
Pasta with melted cheese is the one thing I could eat over and over again.
Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.
I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.
I make a big pot of pasta with vegetables, and I stretch it out for the week.
Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0.
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!
Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.
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.
After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces.
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.
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.
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.
If I start feeling down I'll gorge myself on pasta. That usually does the trick. It's the Italian blood in me.
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.
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.
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'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 did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
I'm a vegetarian and like to throw together easy, healthy meals like veggie tofu stir-fries or a quinoa or lentil pasta.
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.
When I went to university I survived on jacket potatoes and pasta for three years.
If I really don't feel like cooking, I have a bowl of lentil pasta with Rao's jarred sauce.
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.
Some days I'll cook, and then some days my wife will cook. For me, obviously on Sundays a lot of times we do the sauce and the meatballs and pasta, the whole thing.
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.
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.
I eat lots of veggies and pasta and nuts, tofu and soups. Works well for my body, and I also feel more in tune.
The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!
I'm a pasta girl, and I like dishes that are easy, one-pot dishes that are really quick.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
To stay healthy, I like to eat healthy food. For example a lot of meat, pasta, vegetables and I also have to drink a lot of water and drinks with electrolytes in them.
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.
Food was a big part of our family gatherings, but it was usually pasta. We didn't eat that well. Everything was home-made but not much veg or fruit.
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'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 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.
I love eating sushi and eating raw and clean - no pasta and bread. Low carbs is what works for me.
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.
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.
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 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.
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.
I always tried to move up the food chain. I started with cement and then moved into textiles and banking. When I was trading sugar, I added salt and flour so that then we could do pasta. And then I thought, why not make the bag for it, too? So, we started making packaging.
I prefer 'cooling foods' for the summer - lots of fruits like watermelons, a few strands of kesar with raisins that have been soaked overnight, and lots of coconut water. Dinner is usually dahi chawal. I am a big foodie, so depending on my cravings, I indulge - maybe pasta or risotto.
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