![]() ![]() ![]() It is, I concluded, a side effect of this kind of food, one that’s handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality. Is the dough too sticky? Will it tear? Does the sheet, held between my fingers, feel right? But often I wonder what Betta would think, and, like that, I’m back in that valley with its broken-combed mountain tops and the wolves at night and the ever-present feeling that the world is so much bigger than you, and my mind becomes a jumble of associations, of aunts and a round table and laughter you can’t hear anymore, and I am overcome by a feeling of loss. ![]() I make a small batch, roll out a sheet, then another, the rhythm of pasta, each movement like the last one. shelved 105,888 times Showing 30 distinct works.I let it dry if I’m making tagliatelle I keep it damp if I’m making tortellini. Books by Bill Buford (Author of Heat) Books by Bill Buford Bill Buford Average rating 3.89 I’ve learned to roll out a sheet until I see the grain of the wood underneath. I follow her formula for the dough-an egg for every etto of flour, sneaking in an extra yolk if the mix doesn’t look wet enough. He was also the founding editor of Granta and has written two books, Among the Thugs and Heat: An Amateurs Advantures as a Kitchen Slave, Line. Betta’s tortellini are now in my head and my hands. Bill Buford was the fiction editor of the New Yorker for eight years, where he first came upon Walton Fords work to illustrate some of the stories he published. “For my part, I’d come for the textbook and was glad to have it. ![]()
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