Here is the wonderful homemade pasta Johnathan made last night -I did the sauce though. The recipe from Bon Appétit instructs you to make a pasta with flour and olive oil, but Johnathan has perfected his own pasta with eggs from Jamie Oliver, so we went with what worked for us. Make sure you get the pasta thin enough, some of our pieces were a bit thick. The sauce was really sweet, as it was made with farmer’s market cherry tomatoes. This dish was good, but it was no edamame ravioli, so for all the effort, I’ll make that, or just use a jar of sauce - I’m partial to Newman’s Own….. There is also no menu for this week, or next. I’ll be going to Honolulu for a conference ( I know, it’s tough….) and then on to San Francisco with Johnathan, who is out there working for the week. I’ve scouted some farmer’s markets and restaurants, and my week in Cali is packed - Honolulu is a bit lacking on the gourmet side, but you bet I’ll be writing about the great drive-ins and dives. So stay tuned for some unusual posts, and when I get back I’ll be guest writing on Jamati.com about African cooking - another learning experience! Aloha and happy end of summer!

From the Alcatraz Ferry

Tags: homemade pasta, Jamie Oliver, San Francisco