Berkeley chef Samin Nosrat shows us the joy of making fresh pasta
Thomas J. Story
Samin Nosrat is as much a born teacher as a chef. “I’ve always loved to eat, but I love people more than I love food,” says Nosrat, who got her start at Berkeley’s Chez Panisse and puts on pop-up dinners at Tartine Bakery in San Francisco. She also teaches cooking throughout the Bay Area. One of her students, writer Michael Pollan, made her a star of his new book, Cooked. “Everything I know about cooking, I learned from Samin,” he recently said, only half-joking.