What is your earliest, most deeply moving memory of the world of pasta? Can you share it with us?

Surely my most vivid recollection is bound to the sheer bounty of Parmigiano that I, as a child, would bestow upon my plate. It was nearly more Parmigiano than pasta—a true, enveloping festival of dairy essence draping the spaghetti. I recall with clarity the almost "resolute" texture of the pasta upon the palate, a sensation that lingered during mastication, though the flavor was entirely governed by the intense, subtly granular savor of the aged cheese. To this day, I remain enchanted by this primal sensation, a union simple yet profoundly gratifying.

In the journey of your career, which pasta creation has left an indelible imprint, shaping your professional path? Describe this dish and how it molded your culinary philosophy.

Without doubt, the dish that marked a watershed moment in my professional odyssey—redefining the very concept of cooking time, temperature, and texture—was Gualtiero Marchesi’s cold Spaghettino with lemon and chives. It was, to me, a revelation: a paradigm of elegance and intellect applied to the simplicity of a pasta dish. Thus was Marchesi: profoundly intellectual, conceptual, capable of elevating a humble strand of spaghetti to a complex and unforgettable sensory experience. This dish taught me to peer beyond the superficial, to seek the very soul of the ingredients, and to regard every nuance, from temperature to presentation, as an essential note in the symphony of taste.

Among the myriad shapes of pasta, which do you treasure most? How do you creatively pair the diverse forms with their sauces, and what techniques do you employ to exalt their flavors?

I adore all pasta; indeed, I may call myself a true citizen of "MondoPasta," yet my singular, unconditional passion lives in the spaghettino. For me, the spaghettino possess a captivating versatility: it can be exalted in its pure simplicity with garlic, olive oil, and chili pepper, which celebrate its resilient bite, enriched by the creaminess of butter, enveloped by the sweetness of tomato, or enlivened by the vibrancy of fresh cherry tomatoes, or indeed crowned by the fragrance of pesto. It harmonizes with a surprising variety of sauces and condiments, never losing its unique identity. Its slender, elongated form allows for an exquisite mantecatura, ensuring a seamless and uniform glaze of flavor.

How do you perceive the evolution of pasta within the realm of fine dining? Are there innovative techniques or trends that particularly captivate your curiosity?

The evolution of pasta in fine dining is increasingly anchored in an intimate, mindful understanding of the grains, their precise milling, and the meticulous cooking techniques that honor their unique attributes. We are Rediscovering the nobility of pasta not merely as a "vessel" for a sauce, but as a source of complexity in flavor and texture in its own right. Yet this must always remain true: beyond all technique and innovation, a steadfast foundation of authentic and recognizable flavor is paramount. A dish may be born of the most fascinating conceptual thought, but in the end, it must always satisfy the palate.

Which pasta dish transports you back to the hearth of your home, offering comfort? And what recipes do you prepare most frequently within your own domestic walls?

Ah, within my own home, the spaghettino with garlic, oil, chili pepper, and a generous snowfall of Parmigiano reigns supreme. It is a simple preparation yet deeply rooted in my sensory memory—a true comfort food. The most wondrous element of this dish, its genuine alchemy, is the starchy soul of the spaghetti, married to the sharpness of garlic, the lively kick of chili, the enveloping savor of grated Parmigiano, and the golden oil, forming a flawless emulsion that caresses the palate.

How do you interpret the resurgence of pasta asciutta, a beloved symbol of Italian tradition? What is the significance of this phenomenon within the current gastronomic landscape?

Regarding "pasta asciutta," I must summon one of my own historic signatures: the "pasta in bianco" (white pasta). I was, in a sense, a pioneer in bringing it back to the fore of fine gastronomy—partly as a challenge, partly in play, which is ever the most stimulating pursuit: taking an element apparently mundane and transforming it into something wondrous. Visually, it presents a purely minimalist, almost austere aesthetic—that of a simple dry pasta. Yet, upon tasting, there is an unexpected explosion of flavor, born, for instance, of a masterful simmer in a decoction of bay leaves (a concentrated, aromatic broth) later bound with a plum Vermouth, which imparts a striking acidity and an intoxicating, enveloping aroma.

Do you view pasta as a "blank canvas" for other ingredients, or as the undisputed protagonist of the plate?

To answer your question, "a blank canvas" beautifully captures my perspective. I cherish the wonder of surprise when a simple, almost unassuming presentation conceals an extraordinarily complex labor of culinary craft and flavor research. Beyond this game of contrasts, I consider pasta a highly versatile ingredient, serving beautifully both as protagonist or as accompaniment, ever offering fresh paths of creative expression.

In a tasting menu, where would you ideally place a pasta dish? Do you envision it as an antipasto, a main courses, or perhaps even as a dessert? And if so, in what manner?

As an Italian, I view pasta primarily as a first course, yet I recognize its remarkable adaptability, such that I can readily conceive it as an antipasto—one thinks of Marchesi’s celebrated cold Spaghettino with caviar—or as a primary course, be it a simple spaghetti al pomodoro or any other legacy recipe. This bond with pasta is woven into our culinary DNA, and for us, taste is the absolute priority. Yet its eclectic nature allows it to cross the threshold into the sweet realm, through preparations and ingredients that shift its savor. For this reason, I believe in free will in the kitchen, whilst remaining forever anchored to the fundamental sovereignty of taste.