To make the penne, I used Nebraska grown organic bulgar wheat that I milled myself and mixed with water and egg whites and extruded with my bronze die pasta maker. For the sauce, I grew hydroponic tomatoes and garlic in my kitchen. I made the parmesan cheese last summer and it finally has aged enough for me to use my cheese knives to split the forty pound wheel I had in my cheese cellar.

Actually, it was Ragu on store brand boxed pasta. Meh. It looks good though, doesn't it? Nick really liked it.