Pasta brings to mind Sunday nights with my family. The basic spaghetti and meatball dinner with garlic bread was the norm. We would watch the tube and slurp up spaghetti. But pasta means a whole lot more to me today. There's an abundance of pasta available, from Italian farfalle, capellini, and orecchiette to the Asian varieties of ramen, udon, and cellophane noodles. The ingredients vary as do the cooking methods. Some are best served al dente, while certain noodles take to deep-frying. If you prefer more gusto, there are flavored and filled pasta like ravioli, agnolotti, and tortellini. The many varieties make for an unlimited combination of tastes. So grab a pair of chopsticks or a fork and spoon and swirl some soba noodles or twirl some tagliatelle.
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