pasta

Pasta is the everyday starch for people feeding a table quickly, because it turns into a meal with sauce, cheese, vegetables or meat without much ceremony. By our assessment, its real strength is flexibility: shapes, lengths and textures give cooks a lot to work with, and a pot of it is hard to beat for plain usefulness. The problem is that pasta itself is mild, so the result depends heavily on the sauce and on not overcooking it into softness. In practice it is one of the easiest things to keep moving in the kitchen, from boiling water to a finished bowl. Compared with rice or potatoes, pasta is more sauce-friendly and usually faster to turn into dinner. pasta is good when the rest of the meal is doing the talking.