Authors:
Daniela Rosner
Imagine making fresh pasta in your kitchen. The ingredients get placed on the counter, one by one. Pour a cup of flour onto a board. Knead in the eggs, salt, and water. Roll out the dough; monitor its thickness. Cut, stuff, pinch, and boil. Now imagine what this might be like if your work were overseen and guided by a master chef. A seemingly sequential processmeasure, pour, and mixis broken up into more bite-size steps. To accommodate the foreign rhythms of other hands, your kneading slows down and your forearms loosen. Sensing another pair of eyes, you notice the…
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