Flour, eggs, and water. Give these three simple ingredients to a cook, and you will be surprised with the variety of ways pasta can be prepared. Pasta comes in so many different shapes and styles, like round strands of spaghetti or bucatini, flat strands of linguine or pappardelle, small shapes of farfalle or fusilli, or stuffed styles of agnolotti or ravioli. Pasta can be dressed with a hearty bolognese, a light yet flavorful pomodoro, or a simple stir of cheese and cracked pepper.
This is why I love pasta. It is one of many examples that show the craftsmanship behind cooking, with craftsmanship meaning one using a skill set to create something with purpose or meaning. There is thought behind pairing a specific shape with a sauce. There is diversity in the composition of ingredients, as cooking is regional. These dishes from centuries ago represent origins, histories, and traditions that are now iconic to the cuisine. Even now, after so many renditions of pasta, present-day chefs push even beyond the traditions and find more ways to create and authenticate. For this, I truly appreciate the craft.
As an aspiring cook and creative, I took on the task of pasta-making to understand the fundamentals and process behind the craft. With a solid foundation in the craft, I hope to also make my own renditions that may contribute to the history of the cuisine. Whether it is in traditional to modern restaurants around us or in the comfort of our own homes, our own craft best represents our own origins, history, and traditions. That is truly something to appreciate.