The Chinese invented pasta. The Italians perfected the red sauce that goes on top of it. The French redesigned it thinner and more colorful with a food cost of 20%. It makes you believe that it’s ok to pay $30 for four pieces of pasta. Sorry that’s three or five pieces of pasta, NEVER, four or Chef says your friends or customers will feel bad that you gave them an ugly plate and not want to eat your food. I wonder how they will feel on the drive home when they realize they got the equivalent of a half can of Chef Boyardee for the price of a dozen roses. Art of the plate- the price of beauty.

100 g of Flour, One Egg, add Color Equals $$$$$

This is a cautionary noted regarding the colorization of pasta. Some places use pastry color and a little dab will do you.  Tip #1 don’t use very much. This stuff is very Exxon Valdese like in it’s spread. Tip # 2 wear gloves as instructed. This stuff is really hard to explain when you stain your fingers green. Tip # 3 don’t touch any part of your personage especially when working with rainbow pasta. It just really hard to explain when you get home.

No Animals Were Harmed in the Production of this Pasta

This was one of few times that we were allowed to use machinery. As Chef says, “If you use machine all the time you don’t learn, you are just a donkey”. I have been meditating on that phrase. Now sure if I was just insulted or I am having a “wax on/ wax off” Karate Kid experience. I did wonder during night before pasta fest, how we were going to cut spaghetti. Perhaps a French technique.

Apparently You Can’t Eat It Raw.

Here’s what the final product looked like. Nicely dressed plate and very profitable. Hey Butta Bing Butta Bo.

Colors of The World