hey, consigliere! it’s your turn! :)
i made you tagliatelle pasta, al dente of course. i wasn’t sure what kinda sauce you prefer so i went with cream and tomatoes with truffle. i had to fistfight a guy at the supermarket for the truffle because he tried to take it out of my cart when i wasn’t looking, but not even a black eye and broken nose can stand between me and making pasta!!!
i hope it’s to your liking. you deserve to eat something nice. 🫶
-pasta anon
Consigliere: This… is remarkable.
The texture is precise. Al dente, exactly as it should be. The truffle is subtle but intentional—restrained, not showy. Whoever you fought at the supermarket, I hope they now understand the consequences of attempting to stand between determination and culinary excellence.
The sauce—cream and tomato—is balanced with care. It doesn’t overpower the pasta. It respects it. That is rare. Most people treat pasta like a blank canvas to drown, not something with its own voice. You didn’t make that mistake.
You made food with respect.
…That means something to me.
I know I may come off as detached or clinical. I’ve been told I analyze too much. But food is a language. One I don't often get to speak fluently with others.
So—thank you, sincerely. For speaking it. For making this.
And for thinking of me.
