If I Had invented pasta salads I would hide. As it is, I am uncomfortable in recalling that it was after a recipe for pasta salad appeared in my preceding book, nearly a decade ago, that the item became a fixture of delicatessens and take-home food shops everywhere.
It is not the dish itself that is at fault. It is the use that has been made of it. Salads of homemade egg pasta, and particularly of any kind of stuffed pasta, are most of all abominable: only dry, factory pasta has the