Pasta Eating 101

by Travis Loncar on November 17, 2011

As Italians, we have a certain affinity for pasta. Cooking it. Eating it. Cooking it again. Eating it again. The weekly procedure that we love to love. From fettuccine alfredo to spaghetti with tomato sauce, there’s nothing like a bowl of home-cooked pasta to get that Italian blood a flowin’. Interestingly enough, for some of us, eating the pasta is more trying an endeavor than cooking it. A decade’s worth of sauce-sullied white tees pay testament to my personal struggles with pasta eating. A naturally messy, uninformed eater coupled with long, sauce-covered noodles doesn’t generally bode well for light-colored attire. Others are out there – I know it. You (and your wardrobe) need help just as much as I did. It’s time to enjoy pasta the right way and avoid those bi-weekly trips to J.C. Penney. Let’s get started.


Source: Flickr

So, what’s the best way to eat pasta? How do we go about transporting those slippery, splattering noodles from the plate to the palate? We’ll discuss two popular pasta-eating techniques, the former slightly more elementary than the latter.

Fork, Spoon, or Both?

The first technique involves using both a fork and a spoon – two utensils are better than one. With the spoon in your left hand and the fork in your right, push the tines of the fork through the pasta, meeting the open bowl of the spoon on the opposite side. While holding the spoon firmly, twirl the fork until no strands remain hanging. Bring the mass of pasta to your ever-eager mouth and eat away, making sure to encompass the entire mass with your bite. Simple enough, right?



The second technique takes a bit longer to master, eliminating the spoon utensil from the process. Begin in the same fashion, pushing the tines of the fork through the pasta. Instead of meeting the spoon on the opposite side, though, meet the curved part of the plate or bowl, using it to twirl the fork against. Finish similarly, bringing the fork to your mouth and indulging. While this is the preferred technique of some of Manhattan’s top Italian restaurant owners, we don’t necessarily recommend one over the other. It’s all preference, really.

We hope these basic tips provide for a pasta-eating experience that’s a little less sauce-on-the-shirt and a lot more enjoyment! If you’re looking to cook some pasta to practice your technique, try our Setaro Spaghetti Pasta from Naples, Italy!

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