Those persons who fervently read food magazines know about
pasta-making and may have taken the journey to a foreign
country to see how pasta is made by machine and by hand.
For those persons who have not taken the journey (usually
as part of a luxurious vacation package), this experience
is paralleled back home by taking a field trip to a local
processing plant featuring the region's claim-to-fame
There are people who attempt to handily craft food that
is more efficiently produced by machine. To be such a person,
one has to be a hobbyist--or for lack of a better
word, a dilettante. To craft successfully, the hobbyist/dilettante
must function as the laborer while transforming the service
connotations associated with the work from a pedestrian
mentality to that of an artisan/artist.
While I have taken field trips over the course of my life,
I have yet to journey overseas to a ready-making plant--in
particular for pasta production. I have, however, attempted
to produce home-made pasta: practicing the alchemy/chemistry
of combining flour with water, cranking the concoction into
strands that have resulted in spaghetti cords and sometimes
in linguini threads. I have rolled and cut pasta that sometimes
resulted in leather-shoe durum dumplings, and sometimes
in silky semolina ravioli. I have created gnocchi that has
disintegrated in boiling water, and I have created gnocchi
that has melted in my mouth.
So, when making pasta, functionally I am somewhere in between
hobbyist and dilettante, service-wise between pedestrian
Oh, the frustrations of being middle class!!!