My favorite pasta is a pasta I make myself. I never liked pasta. But I loved a certain Gouda cheese I found in Delft. It was at a tiny restaurant behind the river in a Vermeer painting. When I went to Italy, I found a capellini ta-dai-fuh. I loved the pasta but marinara gave me, well, didn't work for me. Then, when I went to Provence, France, I found a trove of herbs I'd never heard of and certainly couldn't pronounce.
When I put all these ingredients together, I suddenly realized that I loved pasta. And I was damn good at making it. But I lacked longevity. For some reason, I could only eat it once a week or so. I got nostalgic for my Korean (mom) and Mexican (grew up in LA) comfort food. On a crazy whim, I added soy sauce and tequila to the sauce.
Buonissimo!
This was an amazing pasta I could eat every day. And I had to scour the world to discover it.
I find that anyone who creates something MAGNIFICO comes from a mix of unprobably and unlikely ingredients. Steve Jobs attributed his success to meditating in India and Acid. Einstein was exposed to all sorts of cooky ideas as clerk in a German the patent office. Some of the most beautiful kids in the world are mixed race.
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TOP 100 Trade Shows and Consultants 2012
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