Pasta Quotes

“Fettucini alfredo is macaroni and cheese for adults.”
― Mitch Hedberg

“Toxic relationships are like a good pasta that has been overcooked.”
― Asa Don Brown, Interpersonal Skills in the Workplace, Finding Solutions that Work

“Luke made pasta." - Jocelyn Fray”
― Cassandra Clare, City of Lost Souls

“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

“<...> в Берлинцоне, в стране басков, в области, называемой Живи-лакомо, где виноградные лозы подвязывают сосисками, гусь идет за копейку, да еще с гусенком впридачу; есть там гора вся из тертого пармезана, на которой живут люди и ничем другим не занимаются, как только готовят макароны и клецки, варят их в отваре из каплунов и бросают вниз; кто больше поймает, у того больше и бывает; а поблизости течет поток из Верначчьо, лучшего вина еще никто не пивал, и нет в нем ни капли воды.("Декамерон", Дж. Бокаччо)”
― Giovanni Boccaccio, The Decameron

“– 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.”
― Francesco Abate, Mia madre e altre catastrofi

“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, When in Doubt, Add Butter

“People just adore pasta. It's a simple fact.”
― Marc Vetri

“No dish in history has as many variations, colors, motifs, tastes, textures and subtleties as a dish of pasta.”
― Marc Vetri, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

“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?”
― Clara Cannucciari, Clara's Kitchen: Wisdom, Memories, and Recipes from the Great Depression

“Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce.
"That is amazing. So light and fresh, but still depth in flavor."
"I love this recipe, especially in the winter like this; it just tastes like spring to me.”
― Stacey Ballis, Off the Menu

“I wander back out, and find Patrick doing the unthinkable. He is cooking. There are two placemats on the island, napkins and forks. He has found a dish of leftover pasta I made last night, linguine with chickpeas, pancetta, and toasted breadcrumbs, with torn basil leaves and lemon zest. He's put together a frittata, which he has cooked on one side, and is deftly flipping it over to cook the other side. On another burner, some of my marinara that I put up last summer simmers in a small saucepan. A pile of shaved Parmesan is on the cutting board, two plates sit at his elbow.”
― Stacey Ballis, Off the Menu