Wednesday, May 23, 2007
Question for you: do you or do you not cut up your pasta. And if you do, can you explain to me what in heaven’s name compels you to do so? Long pasta such as fettuccini and spaghetti are meant to be eaten as compact packages resulting from an epicurean technique I like to call the fork swirl. If you cut up your pasta, not only is it too short to twirl into charming bundles of carbohydrate joy, but it becomes virtually impossible to manage. I just don’t understand the logic. Please, someone explain.