A handmade pasta workshop in which participants will engage with pasta and the histories of wheat as a lens through which to understand cuisine, ecologies, and culture.
In this workshop we will work with a traditional eggless, Italian pasta dough to learn handmade pasta techniques. Focusing specifically on histories and materialities of wheat on its journey from domestication in the Levant to its industrial production today, we will explore its poetic and sculptural potential as a means to better understand the relationships between labor, ecology, and culture inherent to cuisine. The workshop will begin with a talk to orient materially and theoretically, then collectively make and shape the dough, and end the workshop by cooking and tasting our creations with a sauce and seasonal side dishes prepared by Adriana.
Meal will be vegetarian with a vegan option and will contain gluten. If you are vegan, please let us know in the ‘Add a note to your order’ section at checkout.
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 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 and the surrounding culture. In making pasta, we can ask how engaging with traditional food-ways produces and (re)produces relations between individuals or between humans and nature.