I make a big pot of pasta with vegetables, and I stretch it out for the week.

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.

Eataly is the greatest - it's like food galore there. They have all of these little stations, like a pasta area and a pizza area. And they have the best gelato.

I love food, and I love carbs: Pasta, rice - that's my thing.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

Pasta is the one food I can't live without. It's the food I eat to fuel my running.

Pasta with melted cheese is the one thing I could eat over and over again.

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 did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I always try and have a snack before an event - usually a small bowl of chickpea pasta, which is quick to make and delicious with just salt and pepper and a little bit of butter.

Micronutrient-poor foods, like pasta, sugar, and soda, don't just give you empty calories and make you fat; they also do damage to the body and cause disease.

I'm a big fan of a great glass of red wine and a delicious bowl of pasta made from scratch.

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.

I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.

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.

I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.

Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom.

America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.

I always try to be healthy - brown rice, brown pasta.