I’ve said it before and I’ll say it again, I don’t think I could ever do a diet that totally restricted me from eating carbohydrates. Some I could live without, but never pasta.
Instead, I limit my carb consumption and indulge here and there for a giant bowl of deliciousness.
Most people associate pasta with just Italian food, but almost every culture has their form of pasta, a type of food made from flour, water and sometimes eggs, then boiled.
Pasta also comes in over 500 shapes and sizes. Every single one was created for a specific purpose in mind whether it be drying faster, clinging to a specific sauce or pairing with a protein. Some even for best storing.
The Geometry of Pasta (aff) is a fascinating book that gives you all of the pasta shapes and sizes, their history and also recipes for best pairings. I read this stuff before bed because I am a food obsessed weirdo.
