Pasta Philosopher Mugs

'Why can't you order Ravioli or pizza?'

Einstein tests his pasta-antipasto theory.

Under pressure.

"When portions are this huge, I eat half now and the rest in a few minutes."

We are shaped by what we love! Especially pizza and doughnuts!

"I'll have the spaghetti, does that come on toast?"

Italia tours

'Another neat trick is to cut regular spaghetti into little pieces, and next thing you know you've got yourself a bowl of spaghetti-i-s.'

I love Cannelloni

Pasta

'Which would be more Zen ? a pizza with nothing, or a pizza with everything?'

The Complete Spaghetti Dinner.

Westview High School Soccer League Victory Dinner

"What if Newton came up with a different idea from a fallen apple."

"I've been listening to your podcast. And though I agree with your opinion on deforestation and global warming, I strongly disagree with your claim that I overcook my pasta."

Old Phones Lasagne

Coronavirus: Consequences for the economy!

Al's Diner. Special: Spaghetti. All You Can Eat $3.95. Ernie, don't play with your food unless you're sure you can win.

"No, it's still just a thirst for spaghettios."

Al Dante

Doctor's Office. He put me on a pasta diet -- He says I've been off my noodle long enough.

You'll be a manicotti soon enough, son - Just enjoy being a mostaccioli while it lasts.

'Do you call this spaghetti'

'Well you asked for Al dente.'

"Cook the books al dente so the auditor will have a little something to crunch."

Holy Macaroni,

"It said on the packet the pasta should act as a vehicle for the sauce."

Spaghetti Road

"Why do people talk about a rat's nest like it's a bad thing?"

'We've run out of Parmesan cheese.' Food in pasta.

"I've been really craving Italian food for months now. Can you grab me two kilos of rigatoni, three kilos of fettuccini, and a bigger shell? The one I have is feeling a bit too tight lately."

We can safely tell the Grand Jury your campaign money isn't soft, it's al dente.

"Linguini for two?"

"How much longer on your visionary gnocchi, Stefano?"

'Must be the chef's signature dish.'