MAKING ANEW

One Year, 12 Pastas

As I write this last entry in our pasta series, on the eve of a new year, it seems a fitting space for reflection. While the reasons for this past year of pasta making were varied, at it’s heart, the practice represented our journey of trying to lead a more creative, deliberate life.

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Since January, Zan and I have worked hard to avoid comfort zones trying new doughs, shapes and ingredients each month. We crafted rolled pastasstuffed pastaspotato pastaspasta nests and even quasi-extruded pastas. In time, we even developed preferences — the suppleness of simple “flour, water, salt” doughs over egg-based recipes, semolina over durum flour...

But through it all, I continued to question our most basic motivations. Was it pasta making that we were so enthralled with or rather the idea of what it represented? What if we were being seduced by the type of people we thought it would make us?

As we formed December’s Mushroom Cheese Tortellini,  I considered the parallel to our making with Batch. At a time when celebrated artisans are being exposed, it calls into question the authenticity of our predilection toward beautiful things made honestly, simply and by hand.


What if we’re just hipsters with too much time to ourselves?


Yet, somewhere amidst the mixing and kneading, rolling and shaping, I drew strength from a long line of strong, determined women who, without much fuss, were capable of truly amazing things.

Though the world did not stop to celebrate my mother, my mother’s mother and her’s before her (at top) for their homemade breads and pastas or fresh canned vegetables, I have grown to understand the love and hard work that goes into caring for yourself, and those around you, through the intimacy of making.

Neither easy or glamorous, it is always rewarding and I’m proud to say that I will venture into the new year unshaken. Together, Zan and I remain ever inspired that our making will always be guided by honesty, simplicity and love.