To an actor, dialogue is like food. You hold it in your mouth, you taste it. If it’s good dialogue the taste will be distinctive. If it’s Shakespeare dialogue, the taste will be Michelin-starred. Falstaff’s dialogue is immediately delicious: you’re munching on a very rich pudding indeed, savoury rather than sweet, probably not good for your health, but irresistible.
If you’re learning lines before rehearsals, you have to learn in neutral, in a way that won’t cut off the creative choices that will happen when the director and other actors are involved. So I’m speaking Falstaff in my own voice, I’m not attempting any characterisation.