handmade pasta
Making pasta by hand is sensual. First you knead the dough, hugging it with your fingers to pull it toward you, then digging the heels of your hands into it and pushing it away, in soothing rhythm. Then, after a period of rest, you shape the pasta. Sometimes you roll it first. In the case of strascinati, you cut it into pieces and make ropes, cut those into segments and then shape each segment with your fingers. It's a meditative task. After a while, your eyes lose themselves contemplating the wisdom of your hands. Each piece of pasta comes out a little different, unique. Making pasta by hand is joyful.
You can read about this pretty pasta from the southern Italian region of Basilicata in this post.
This week, I have the honor of hosting Black and White Wednesday - A Culinary Photography Event. Send your contribution at simosite AT mac DOT com, namely
- your name
- your blog's name
- the image(s) (max 500 px wide, either orientation)
You have until Monday, July 30 at 6 pm Eastern time to do so. If you are unfamiliar with the event or need a reminder of the rules, you will find the details in this post. Feel free to use the logo below (it can also be found here). If you have a photo, but no blog, send it to me and I will include it in the roundup, which will be published on Wednesday, August 1.
Since messages can get lost, please, contact me again if you don't get an answer to your email or a comment on your blog within a couple of days of emailing me.
This is my contribution to edition #43 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Simona of briciole.
The photo was shot in color and then converted to light sepia.
This post contains the gallery of images submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
