cavatelli lunghi

I am completely and utterly obsessed with pasta.

I could bore you for hours, likely days, talking about it; from the endosperm of durum wheat kernels, my hopes of eventually milling my own semolina, down to egg dough vs. flour + water dough. It’s something that I am forever researching, as the knowledge is seemingly neverending. Similar to wine, its properties vary from region and family, and there is always more to know.

I find the process of making pasta to be absolutely beautiful. The list of images I want to create on the subject is a long one, thus I’ve decided to begin working on an entire body of work featuring my true love, hand-formed pasta. I will post the progress here, with plans to release the full portfolio in the fall.