What I'm getting at is that I love almost any kind of pasta, although my favorite is with tomato sauce, mushrooms optional.
"You can eat tomato sauce on anything," Mike says to me a lot. Darn right. (Although I might not try it on donuts or oatmeal.) Yet, I'm willing to try other types of pasta sauces. Some I like, and others are, well, not to my taste, shall we say.
The following evening, we went to a different Bologna restaurant, and Mike ordered lasagna (above) while I ordered gnocchi (below).
"Are you sure you want pasta again?" Mike asked when I was ordering.
"Yes." I had not had gnocchi in all our time in Italy, and I wanted it before we left.
"You just had pasta last night." He wasn't going to give up.
"And your point is what? I want gnocchi." Good grief.
I was glad I ordered it as the gnocchi were perfect. While gnocchi are easy to make, they are not easy to make correctly. My mom and grandmother made them, and Grams always said that if you overwork the dough, you end up with bullets. These were not bullets.
In case you don't know, there are over 600 types of pasta in the world. While Italy is known for its pastas, they are also popular in many other cuisines, particularly Asian. All Italian pasta names are plural, and the ending can give you an indication of the size of the pasta. There are others, but -ini will indicated smaller, and -oni will indicate larger. For example, we're all familiar with spaghetti which is a long, string-like pasta. Spaghettini is a thinner version, and Spaghettoni is the thicker version. Also, you might have noticed that I had tortellini in Spoleto and tortolloni in Bologna. Same basic pasta shape, but the ones in Bologna were larger.
"What are we having for dinner tonight?" Mike asked me a bit ago.
"I'm not sure yet. It's too early for me to think about it." I wasn't going to tell him, but we're having pasta. I may even make the noodles myself. I'll let you know if I do.