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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Kids
Catchers
Even
Pasta
Much
Eating
Make
Week
Like
Days
Process
Jobs
Three
Catcher

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Michigan is my antidote to Manhattan. This is where I come to relax.
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You have to live life to its full chorizo.
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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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Look at cookbooks with your kids and ask them what sounds good.
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Food, like most things, is best when left to its own simple beauty.
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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
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Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
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I got some media coverage for using the tail, the ear, the oink.
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Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
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Find something you love, because if you love what you do, you'll never spend a day at work.
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I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's great. Some of the other guys go around and slag people as a profession. That's not so interesting to me, because it's easy to take down, it's harder to build.
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Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
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I'm a big fan of featuring all of the local shellfish and seafood provided.
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My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.
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There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.
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When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.
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The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
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