Pasta and the Minimum Variable—a workshop with Adriana Gallo
Ace Hotel New York 20 W 29th St, New YorkUsing a range of conventional, industrial, and natural materials participants will explore the production of pasta with minimum viable tools and ingredients. Emphasis will be on pasta traditions using waste, scraps, or less desirable/conventional ingredients such as sourdough pasta, pasta using grano arso or burnt wheat, cresc’tajat made with leftover polenta, pizzoccheri made with more locally abundant […]