How to Make 29 Handmade Pasta Shapes With 4 Types of Dough

Luca D’Onofrio shows us how to make various kinds of pasta. Absolutely incredible, not just his skill, but how well this piece is produced. Notice the video overlays.

Yes, it’s like watching This Old House and knowing you probably won’t be able to use tools like that and they make everything look easy, but, this definitely makes me want to get into pasta making to go along with my bread making.

[via The Kid Should See This]

Ezra Caldwell

Made by Hand / No 5 The Bike Maker from Made by Hand on Vimeo.

Note: I first posted this a year ago but I’m bumping it up because Ezra Caldwell has just passed away. The cancer finally beat him but he put up an incredible fight and lived a great life. RIP Ezra.


This is a great video. Ezra is not only incredibly frank and honest about his circuitous path to bike building but as you’ll see by exploring his site, Fast Boy Cycles, he’s one heck of a creative person who knows how to live his life with grace.

It looks like he’s taken his account off of flickr, maybe as a reaction to yesterday’s fiasco of a redesign change so the images on his site are dead at the moment. He’s an excellent photographer, hopeful you’ll find enough of his images that aren’t embedded from flickr to get a sense of his skill and eye. Note: his flickr account is back up: Ezra Caldwell.

Check out his cooking videos for a taste of his style. It seems everything Ezra does he does with art and grace, I’m both inspired and humbled by people who live this kind of full life.

As you’ll learn toward the end of the video above, Ezra has cancer and keeps a blog about it: teaching cancer to cry.

Two great food process videos

The Cook’s Atelier from tiger in a jar on Vimeo.

the apple galette from rachelchew on Vimeo.

Both of these are great food, art, and process videos, wonderfully done by Tiger in a Jar, and Rachel Chew. Check out their other videos, some great work there. Zoom them out, they’re worth it.

How I fell in love with a fish

Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

I love this, beautifully presented and reasoned.

[via Malia Vatikiotis-Bateson]