It’s difficult to overstate pasta’s popularity around the world. In Italy the average person eats more than 57 pounds of pasta every year, and in the United States the amount is close to 20 pounds per year. From such a simple combination of flour, water and sometimes egg, we have endless possibilities. And those infinite possibilities have given shape to some of the world’s most iconic dishes, from spaghetti and meatballs in America to stir-fried chow fun in China and all of the beautiful stuffed pastas of Italy.
We spoke with chef Steve Samson, of restaurants Rossoblu and Sotto in Los Angeles, to debunk common pasta myths and unlock the secrets of exceptional pasta. He said that when he was growing up in Bologna, “My grandmother would roll pasta out every morning, and it would be served with lunch and dinner — twice a day!” Whether you’re an experienced pasta cook or just a wannabe, these unexpected discoveries just might change the way you look at your next plate of pasta.