Yotam Ottolenghi Pasta Quotations

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

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.

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.

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 with melted cheese is the one thing I could eat over and over again.

You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.