Mangia, mangia! It’s National Pasta Day

Be mindful, choose quality ingredients and experiment with different shapes.

“Life is a combination of magic and pasta.” Recognize that quote? It’s from Italian filmmaker Federico Fellini. And there’s no better time to twirl away. It’s National Pasta Day.

“Eating a bowl of pasta at the table with family and friends is magical,” agreed chef Joe D’Andrea of Vera Pasta in West Chester. “It’s one of those foods that’s more than just food.”

The third-generation ItalianAmerican grew up watching his grandmother roll pasta and later honed his skills in Italy. He now sells 150,000 pounds a year.

“There’s a misconception about pasta that it’s going to make you fat, especially these days when people are so carb-conscious,” D’Andrea said. “If you like pasta, it doesn’t mean you have to abandon it if you’re watching your waistline.”

Be mindful, choose quality ingredients and experiment with different shapes.

“There’s a lot out there besides spaghetti, linguine, cheese ravioli,” he added. “Orecchiette, the little ears, that’s actually my favorite.”

Tara Hardy of At The Table BYOB in Wayne counts pappardelle among her top picks – housemade, of course, like every pasta on her tasting menu.

“Pasta brings me back to my childhood, and I think people have that sense of comfort when they’re eating it or making it,” said the co-chef/owner. Plus, “pasta can adapt to whatever season you’re in.”

Savor her pumpkin pappardelle with sage, rosemary, cider and chopped apple, which “takes it a notch up.”

“It’s a great dish because it can be vegetarian, or you can add lardons (bacon),” she described. “Our guests have been loving it.”

Back at Vera Pasta, there’s even more to love since D’Andrea opened Bronze Table, his new restaurant at The Bourse in Philadelphia.

“Let’s be honest. When we eat pasta, we feel good,” he said. “It’s magical in its own right.”

PHOTO BY EMILY RYAN “Penne for your thoughts:” What’s your favorite pasta shape?

PHOTO BY EMILY RYAN Explore different ravioli like wild mushroom and sage.

PHOTO COURTESY OF DALLYN PAVEY/DISH PUBLIC RELATIONS At The Table’s tasting menu includes a pasta course.

PHOTO BY EMILY RYAN From spice to spinach, try something new at Vera Pasta.

PHOTO BY EMILY RYAN “The only right way to eat pasta is the way you like it,” says chef Joe D’Andrea.

PHOTO BY EMILY RYAN Quality shows in the pasta dough.

PHOTO COURTESY OF DALLYN PAVEY/DISH PUBLIC RELATIONS Housemade pappardelle stars in this pumpkin pasta from At The Table BYOB.

PHOTO BY EMILY RYAN Vera Pasta sells fresh, dried and frozen pasta.