We continuously look for efficiency, functionality and refinement in our cooking. Taking a step back to look, tradition can show us things we have leapfrogged or just overlooked. As we continue to examine cooking and why we do what we do, it was necessary to revisit hand mixed and rolled pasta. The textures are different. The process of kneading, rolling and cutting provides time for anticipation to build up to the cooking and eating ahead.
The question now is how do we share this experience with the diner? Will they know the difference or is it something, a pleasure, for only the cook to relish?
