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Pasta and the Minimum Variable—a workshop with Adriana Gallo
Pasta and the Minimum Variable—a workshop with Adriana Gallo
Using 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 […]
$60