How to Make Pasta

These days I’ve tried to stay away from eating complex carbs. Pasta is oh so delizioso but my body doesn’t seem to think the same when in mass consumption. In my recent dinner class at Johnson & Wales, we had to make pasta dough to create our own pasta and I was surprised at how easy it was to make and had to share!


  • 1 Tbsp Olive oil
  • 16 oz Semolina flour
  • 1 tsp Salt
  • 3 Eggs
  • 4 oz Water


  1. Gather equipment and ingredients (mise en place – the culinary term for the former). Make sure area where pasta is to be made is clean and sanitized.
  2. Combine flour and salt.
  3. Create a flour mound. Make a central hole in the center.
  4. Crack 3 eggs into the mound.
  5. Using a fork, whisk the eggs into the flour until dough forms. If needed, add water.
  6. Knead dough.
  7. Use oil to coat the dough for storing.
  8. To use dough, roll out with a rolling pin or use a pasta machine.

To make bowties, you cut horizontal slivers of the dough and pinch the middle. So simple!

Buon appetito

Glazed Donuts

These days, I no longer travel in the traditional sense. I still visit places and tour around the destination sites; however, my main point of travel is to eat. Months in advance, I look to see what new cafe or restaurant or street food I might come across.

Recently in Key West for a birthday, we celebrated with donuts. We stopped at Glazed and were very impressed. Sadly, we came close to noon and most were sold out. The prices were just right, donuts HUGE, and our stomachs full.

We learned our lesson coming in at noon with barely any left and came back earlier circa 8 am to get an array of donuts for the group.

Glazed Donuts

I’d missed out on the cuban coffee donut. It was slightly untraditional looking more like a cronut than donut but it was TO DIE FOR. Biting in, you tasted a cream of cuban coffee. You know it’s good when it’s memorable.

But who are we kidding, we bought a dozen to go too. The glazed were also unparalleled. If ever in Key West, this is a definite must have!

Glazed Donuts

420 Eaton St
Key West,FL 33040

Glazed Donuts Menu, Reviews, Photos, Location and Info - Zomato


I’ve been coming to Flywheel for months since I moved back but have been going since way back when I’d come home from college or living up north and never noticed the plethora of restaurants that have and are continuing to pop up in its surrounding area. The Sunset Harbor area is situated within Miami Beach but you would never know that you were in the middle of it in merely walking in this restaurant, fitness and shop hub. I knew of but could not believe Pubbelly had been open 5 years and this is my first time dining there. In all fairness, it may have been hard having lived in Boston for the last handful of years.

Chef Jose Mendin and his colleagues have begun to create a mini empire with Barceloneta and the Pubbelly locations to name a few. Dining at Pubbelly, I continue to realize and come to love how many Johnson & Wales alumni there are out there. Now, every time I’m out, I ask to see if there is one in the kitchen. I like to continue to connect one restaurant at time.

Pubbelly has a nice indoor area with an open kitchen allowing you to see some of the preparation while you’re dining. We opted for the outside area because it was such a lovely evening.

Pubbelly’s food is served tapas style and comes out as soon as it’s done. The duck confit ravioli was my favorite savory dish of the evening. It was served with pumpkin foam, almonds and soy brown butter.

The octopus a la plancha was a piece of art. It’s plating was beautiful. I didn’t want to take a bite, butttttt I did.

Mendin is from Puerto Rico and you could see the influence surfacing in including Mofongo, topped with pork belly, on the menu. Having had a Puerto Rican roomate in college, I was excited to have this incorporated into a Asian- fusion gastropub.

I don’t usually order dishes that are predominantly pork, but given that Pubbelly specializes in dishes of the sort, I figured it only appropriate to try the cochinillo. The suckling pig paired really nicely with the green apples and fennel. Ever since Italy, I’m alllll about the fennel.

I constitute a great meal as something that’s memorable, in a good way. To say that I’m still dreaming of the bread pudding I had this past weekend is an UNDERSTATEMENT.

I’ll definitely be back and while I don’t usually like to order the same thing twice in order to be able to try everything, the bread pudding will be a repeat offender.


1418 20th Street
Miami Beach, FL 33139
Pubbelly Menu, Reviews, Photos, Location and Info - Zomato
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