The art of… making green pasta dough

In a world of convenience, I am going out of my way to do things slowly, even if, yes, my time could be used elsewhere. I could buy the ready-made-pasta and use my time for writing this blog post, or filing in invoices for my business, doing laundry or a million other adulting jobs.

How sad is that?

To think making something as beautiful as making pasta would be a waste of time, since this item (or a cheap copy) could be found on some shop shelves & isn’t valuable enough to claim my time and energy.

These aren’t words said to me directly - these were thoughts that crossed my mind the day I decided I wanted to spend the afternoon making pasta with wild garlic I foraged last year and was still in the freezer, and to capture images and videos as I do so. Years of making leather goods by hand have taught me so much about making things slowly and properly, and the way this is now almost an act of rebellion against this world of more, more, faster.

Everything has a price tag, a set value - except art. If I change my mindset, and look at cooking as an art form, then no, making green pasta dough isn’t a waste of time.