All right, so I have a few rapid-fire pasta questions for you.

Okay, bring it on.

I love a lightning round.

Red sauce or white sauce?

I don't love a thick heavy cream sauce, so I guess I'd go red sauce,

but I'm also a little tired of red sauce can I say

neither?

Sure what's the third option you gonna go with like uh...

third option is any one of the other millions of great pasta dishes like the ones in my

cookbook and others that are out there that are not the same old same old

Thin noodles or thick noodles I have these three criteria that I use to judge all pasta shapes.

There's fork ability, how easy is it to get it under fork and keep it there.

Sauce ability, how well the sauce adhere to the shape, and tooth sink ability,

which is how satisfying is it to sink your teeth into it.

And I think in general a bigger, thicker pasta shape is going to be more tooth sinkable.

It's going to be meteor.

And to me, like that's something that I love in pasta.

I want to be able to really

good quality well-cooked pasta should taste it should feel like like biting into a

perfectly cooked steak while laying your head on a cool pillow at the end of a long day.

These are the longest lightning round answers.

Human, possible.

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