By Ann Dingli
The MA DWC students and tutors have joined the Jamie Oliver regime. We too have been exposed to a dose of that brand of energy he so typically represents. Our evening at Recipease in Clapham Junction (one of Jamie’s branch of cooking class establishments) saw us creating a beautiful plate of pasta from start to finish.
This exercise was embarked upon in order to allow us to give some serious thought to the aspect of ‘making’. So we began preparing, which is what we did for the most part, for the cooking element of the lesson only actualized at the very end for around five minutes. This already lends a parallel to the craft of writing; the time one spends preparing thoughts and structure in his or her on mind before actually cooking up a text is far longer than the actual writing process.
The craft of pasta making, like writing, involves one having to work and re-work at a single piece of material until it acquires the perfect degree of consistency, length, and smoothness. You crank the pasta dough (which you have pieced together with your hands) through the flattening machine, or pasta maker, over and over until you are left with a long thin strip of dough. Out of that, you are able to craft tiny butterscotch and ricotta filled pasta entities such as tortellini and ravioli.
Once you have cooked up all of your ingredients and laid them most in the most nurturing of manners onto your plate, you are finally allowed to digest the components of your ‘makings’. This is where the similarities between the craft of both cooking and writing come out in their full plainness. A touch more lemon and perhaps more pasta water would have meant perfection. Quite like going over a composed piece of writing- mental tweaking and adjusting can go on forever. Instead we just ordered another glass of wine, tried not to be so critical, and enjoyed the food.









