Pasta

Pasta is the single most universally captivating dish any cuisine has put on the table. The Chinese do it, the Japanese do it, Hungarians and Germans do it, and even some cooks in France do it, but Italians do it best. Pasta is a simple thing, yet its rewards ought not to be taken for granted. Selecting a promising match of pasta and sauce, judging doneness, and tossing purposefully are a few of the actions that we want to think about when preparing pasta, and if we perform all such actions informed by the results to which they can lead, our life at the dining table will be connected to a source of pleasure without equal. The force of pasta’s power to satisfy is beyond explanation. What we can explain is how to tap that power.