10/18/2026
BREAKING NEWS: Pasta Declared a Perfectly Good Reason to Gather
Ever wonder what your favorite pasta names mean?
🦋 Farfalle means “butterflies". Those little bow ties have been fluttering around our dinner plates a long time.
👂 Orecchiette means “little ears” Excellent at catching sauce.
🪱 Vermicelli means “little worms” Let’s agree that it sounds considerably more appetizing in Italian.
💇 Capellini means “little hairs” Delicate, lovely, and Theresa Marie's Favortie.
🐚 Conchiglie means “shells” Little edible treasures that bring seaside charm to your plate—with sauce tucked into every curve.
Did you know thete are over 300 pasta shapes.
Every Shape Has a Job
Pasta shapes do more than look pretty. Ridges help sauce cling, little cups catch delicious morsels, and hollow tubes provide tiny hiding places for sauce.
And that phrase "al dente"? It means “to the tooth”: pasta cooked until tender,
For me, pasta has always been about more than what’s on the plate. It’s hands learning a familiar motion, and someone hovering nearby asking, “Is it ready yet?”
It’s the joy of sharing the flavors of my ancestors and passing those traditions along to my grandsons one delicious, slightly messy lesson at a time.
Whether you roll it by hand or reach for your favorite box, make a little room at the Pass the bowl. Tell a story. Stay for another bite.
On a chilly day like today it always feels better with a comfy bowl of pasta in front of you. Enjoy
Pasta e Patate con Provola
Neapolitan Pasta with Potatoes and Provola
A thick, creamy dish with tender potatoes, small pasta, and melting cheese.
The creaminess comes from the potatoes and pasta starch—no cream needed!
Serves: 6
Time: About 50 minutes
- 12 ounces mixed short pasta ditalini, or broken pasta pieces
- 1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- ½ cup chopped cherry tomatoes
- 6–7 cups hot water or mild vegetable broth, as needed
- 8 ounces smoked provola, cut into small cubes
- ⅓ cup freshly grated Parmigiano Reggiano
- Salt and freshly ground black pepper, to taste
- A few fresh basil leaves, optional
- Optional: 1 clean Parmigiano rind
If you cannot find smoked provola, use smoked scamorza or a firm, low-moisture smoked mozzarella.
Instructions
1. Build the flavor.
Heat the olive oil in a heavy pot over medium-low heat. Add the onion and celery. Cook for 7–8 minutes, stirring occasionally, until softened. Add the tomatoes and cook for another 3 minutes.
2. Add the potatoes.
Stir in the potatoes and a small pinch of salt. Cook for 3–4 minutes, stirring to coat them in the vegetables and oil.
3. Simmer until tender.
Add 4 cups of hot water or broth and the Parmigiano rind, if using. Simmer gently, partially covered, for 15–20 minutes, until the potatoes are tender. Mash a few potato pieces against the side of the pot to thicken the liquid.
4. Cook the pasta in the pot.
Add the pasta and another cup of hot water or broth. Cook at a gentle simmer, stirring frequently to prevent sticking. Add more hot liquid, a little at a time, as needed until the pasta is al dente. It should be thick and spoonable, with enough moisture to finish cooking the pasta.
5. Make it creamy and cheesy.
Remove the Parmigiano rind. Turn off the heat and stir in the grated Parmigiano and cubed provola until the cheese melts into the pasta.
6. Rest and serve.
Add black pepper and taste before adding more salt. Let stand for 2 minutes, then serve immediately. Finish with torn basil and a little olive oil, if desired.
The Pasta Lady’s tip: Have everyone at the table before you add the cheese! This dish is at its best when freshly made, creamy, and wonderfully stretchy. If it thickens too much, stir in a splash of hot water.
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