Berkeley chef Samin Nosrat shows us the joy of making fresh pasta
Thomas J. Story
Nosrat—who inherited her love of food from her Persian family—has a gift for explaining basic skills in a clear, encouraging way. “My goal is to give students tools so they can feel free in the kitchen,” she says. Her current obsession is homemade orecchiette, as it “has an amazing chewiness and texture that you just don’t get from dried.” When Nosrat saw women in Italy spinning dough into thimbles, she thought: “I’ll never be able to do that. It has to be in your blood.” But, with her radiant confidence, she figured it out—and passed her secrets on to us.