I do love pasta. It gets me into trouble. If I could give up pasta and bread, I’d look like Cate Blanchett.
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 make pasta with puttanesca sauce and arugula salad.
I constantly diet. People laugh when I arrive at rehearsal with my box of sliced beetroot and bag of chicory, but if I indulge in a cupcake binge or a large bowl of pasta, it shows.
Running – it keeps me balanced, energetic, and primed for pasta intake.
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.
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.
Grilled salmon and brown pasta works for me every time.
I try to get to the gym whenever I can, eat healthy, mostly protein and vegetables, avoid processed sugar and minimize carbs, but I don’t feel like I need to go crazy if I want pasta now and then.
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’m a big fan of a great glass of red wine and a delicious bowl of pasta made from scratch.
I am an expert at applying premade pesto to pasta.
I don’t like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.
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.
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.
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.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
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’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.
When I went to university I survived on jacket potatoes and pasta for three years.
I love England, especially the food. There’s nothing I like more than a lovely bowl of 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.
Carbs – especially pasta – are the fuel my body needs to maintain an athletic lifestyle.
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.
When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.
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 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.
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.
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.
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.
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.
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.
The most overrated tool: a pasta maker. Why make it when you can buy it? It’s a lot of work!
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 a pasta girl, and I like dishes that are easy, one-pot dishes that are really quick.
I miss it like crazy, but I don’t eat pasta anymore.
As long as there’s pasta and Chinese food in the world, I’m okay.
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.
Her secret to happiness was simple and unpretentious. She had a beautiful house, would pick fruit and make jams, run the dogs in the fields, have a whiskey at five o’clock and cook a great plate of pasta. It wasn’t complicated.
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.
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.
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.
I try not to eat too much, but I always get hungry before a match. I make sure I have enough fuel in my body. I’ll eat pasta and a little bit of protein usually. I’m pretty much eating a full meal.
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.
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.
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.
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 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!
Even if you see me with some pasta, I’m still strangling and arm-locking people at least five days a week and I need that.
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.
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.
Oh, my God, I love pasta.
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 don’t eat a ton of pasta or bread. But I eat dessert almost every night, and I drink. You need a bit of balance, and I’ve found mine.
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.
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.
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.
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.
