Damn, fresh tomatoes are tasty. I made the cover recipe in the August
Martha Stewart Living, a pasta with fresh heirloom tomatoes (from the garden) and various other good things, and I decided to go whole hog and make some fresh pasta. I generally don't think that fresh pasta adds much, if anything, to any dish except for lasagna, but this was heaven. (I used a recipe from Craig Claiborne's
New York Times Cookbook. It has two ingredients, 1 3/4 cups of semolina flour and 3 eggs.) We had the pasta with a chicken that I roasted on the charcoal grill, and I don't think that I could have asked for much more. I think that even Martha would have approved.
