You Have To Be Generous

As Far Away As You Can Get From The Process Of Mechanisms And Machinery, The More Likely Your Food's Going To Taste Good. And That - That Is Probably The Largest Thing I Can Hand To Anybody Is Let Your Hands Touch It. Let Them Make It.

It's Fascinating To Travel Around Italy And Realize Just How Many Different Ways They Make Spaghetti.

My Kids And I Make Pasta Three Days A Week Now. It's Not Even So Much About The Eating Of It; They Just Like The Process. Benno Is The Stuffer, And Leo Is The Catcher. They've Got Their Jobs Down.

You Have To Be Generous If You Want To Spend Your Time Making Someone Else Dinner. Even If You're Charging, You're Still Giving.

Italy Itself Has 21 Different Micro-regions. You Go Within Each Of Those Regions, There's Even Super-micro-regions; And The Beauty Is That When You Go From Place To Place, Although There's A Common Thread Of Pasta And Joie De Vivre - In The Way That They Approach Their Meals And The Simplicity Of Cooking, Celebrating More The Product Than The Chef - There's Still So Much Variety That As You Go, It's Always An Exciting Moment.