As Cecily and I made our pasta this evening, we noticed something different.  The recipe was the same as always.  One cup semolina, one cup all purpose flour, a teaspoon of salt, and three eggs.  Then you let it rest for an hour in the refrigerator.  The recipe is always the same, though we vary the sorts of flour from time to time; or the proportions.  Yet tonight, as I worked the dough, things were different.  Where usually the dough starts rather stiff and flaky, only gradually becoming silky and integrated– often requiring a bit of water to be added –this evening the dough was soft and pliant from the start, moving to the age of silkiness or integration very quickly without need for small amounts of water to be added along the way.  Why this difference?  The recipe was the same, yet the qualities of the dough were very different.  A mystery.  Today it is incredibly humid in the Dallas area.  Our hair was full of glorious and frustrating curls.  This, perhaps, is the essence of an ontology of the fold.  The field in which something emerges, its conditions, impacts the qualities that the thing will possess.  In this case we were rewarded with silky, pliant pasta dough and big hair.  The field was folded into the thing, giving rise to surprising qualities or properties.

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