How to make easy fresh pasta

Berkeley chef Samin Nosrat shows us the joy of making fresh pasta

Chef as teacher
Thomas J. Story

Chef as teacher

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.

 

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