It is said that pasta is architecture for the mouth,
But as you take a bite of Mafalda into your mouth, and each ruffle seems to dance playfully between your teeth and gums,
withholding tiny pockets of sauce in the depths of its folds,
only to be released as you bring down your molars to cleave through the resistance of the durum wheat in its final throws.
You begin to understand.
Pasta, much like architecture, must be appreciated in more than the flat two dimensions of photographs.
You must move through it, explore the space around it, turn the corners, peer over the edges
and consume it.
Lasagna alla Bolognese!
Fusilli, with roasted cauliflower, anchovy, golden raisins, olive oil and bread crumbs.