Pasta at Home: Workshop 2 — pasta fresca senza uova
pasta fresca senza uova / Eggless Dough
Sunday 4/25 5–7pm
Pasta at Home is a two-part handmade pasta workshop series for beginners and more seasoned home pasta-makers. This is the second workshop in the series, where we will work with an eggless, durum wheat pasta dough to learn handmade pasta techniques and to explore the poetic and sculptural potential of the material and as a means to better understand the relationships between form, material, body, and landscape inherent to cuisine. We will culminate the workshop by cooking and tasting our creations - in an ideal world we would be sharing the labor and the final product with each other. Basic recipes and additional resources will be provided for future experiments.
The goal is not to become an expert pasta maker, but to develop through practice a critical understanding of a kind of traditional labor and its embedded histories. Pasta (or truly any traditional food-craft) can serve to cultivate an awareness of labor that conditionally includes the landscapes and ecologies that produce the raw ingredients as well as the people who perpetuate the tradition. In making pasta, we can ask how engaging with traditional food-ways produces(or re-produces) a kind of solidarity, between individuals or between people and the landscape?
We will be making pasta that is not gluten-free. The pasta and sauce will be vegetarian and vegan friendly.
The two pasta workshops complement each other and are designed to be taken together. We recommend you take both sessions, but feel free to join either if you'd prefer to take just one.
Sign up for the first course, Pasta all'Uova, Sunday April 18th 5–7pm
To purchase both classes as a package for $40, check out with discount code “allora”
This workshop will involve mixing, kneading, and rolling out the dough on a sturdy, flat, large surface like a table or clear kitchen counter. Once the pasta is shaped we will be moving to the stove to cook the pasta and a sauce to go with it.
FOR THE SETUP
- A kitchen scale (highly recommended but we’ll make it work with cup measurements if needed)
- A sturdy, flat, large surface like a table or clear kitchen counter
- A pasta machine or a rolling pin/wooden dowel
- A sharp knife
- A fork
- Any pasta, pizza, or cookie cutters you may have lying around
- 1 large pot for boiling pasta
- A slotted spoon, spider, or colander
- 1 pan or small pot for the sauce
FOR THE DOUGH
- 1 kg bag durum semola di grano duro rimacinata flour - not coarse semolina (available for purchase online here, here, and here and other places online and in NYC listed here)
For the accompanying sauce or condimento:
- A few bulbs of garlic
- 1 fresh chile pepper like a fresno or dried chile - dried or oil packed calabrian chiles are great
- Olive oil
- Canned crushed or peeled tomatoes (14 oz can for 2-3 people, 28 oz can for more people or for more sauce - these are amazing if you want to order online)
- 1 bunch of parsley
- Kosher salt
Adriana Gallo is a Brooklyn-based artist, born in Milan and raised between Italy and the Northeastern U.S. She received her BFA from the Rhode Island School of Design in 2015. Her practice encompasses painting, sculpture, and food with an emphasis on labor, ritual, and the resulting artifacts.