Going round and around inside a dryer can be fatal, whereas pasta is rarely fatal. Unless Isabelle makes it.
It's not exactly calm at Christmas. It's a bit like the Simpsons appearing in a pasta advert - lots of bickering, crazy pets, and plenty of tomato sauce!
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.
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.
I love eating sushi and eating raw and clean - no pasta and bread. Low carbs is what works for me.
I always tried to move up the food chain. I started with cement and then moved into textiles and banking. When I was trading sugar, I added salt and flour so that then we could do pasta. And then I thought, why not make the bag for it, too? So, we started making packaging.
Pasta with melted cheese is the one thing I could eat over and over again.
When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent 'little oranges' I can never resist.
I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.
I love to cook really fattening things, like steak and pasta and potatoes.
I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
Food was a big part of our family gatherings, but it was usually pasta. We didn't eat that well. Everything was home-made but not much veg or fruit.
The only guilty pleasure I have is pasta.
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 is my superfood! Balance and moderation are the basis for my diet, though, so I also make sure to incorporate plenty of protein, fruits, and veggies throughout the day.
Running - it keeps me balanced, energetic, and primed for pasta intake.
