March 6

Today was the day. The day I learned how to make pasta from scratch. The process is incredibly simple: for every 100g of flour, mix with one egg. Salt will give the pasta a gray color--only salt the water for boiling. Continue kneading on a floured surface until you're holding the smoothest, roundest mound of dough you had no idea you were capable of creating. It is impossible to over-knead; foolproof for even the most kitchen-phobic. Simply let the dough rest in a covering of plastic wrap and then shape the pasta into whatever your heart (mouth? stomach? eyes?) desire. I helped to make orichiette--meaning "little ears" in Italian. It was an exercise in patience. So much work for one little forkful! My professor shared with us why she loves making pasta. She learned how to knead pasta from her grandmother and said that after a long day, kneading dough is the best stress reliever: "No matter what, the dough will always become smooth. It's a guarantee." Chef and philosopher.