#SORRY THIS WASN'T WHAT YOU ASKED FOR adfgfasad

[eraty]

((Your mini bio says you like to make pasta. Got any recipes you'd like to share?))

TL;DR: YOU DIDN’T ASK FOR THIS BUT HERE I GO ON A LONG RAMBLING ABOUT MY DAILY JOB SORRY, I DON’T REALLY COOK SO I DON’T REALLY HAVE ANY RECIPE I JUST WORK IN WHAT IS BASICALLY A PASTA MAKING FACTORY AND I’LL TALK ABOUT THAT

SEE MAKING PASTA IS MY JOB AND I LOVE IT

alright, first of all, I wanna say that we do everything from scratch, but we work mostly with machines, the place I work at looks like this (it’s not this one specifically btw, this is just a pic I found with Google) and we are a total of 6 workers + our boss.

there’s a kitchen (think like a regular restaurant kitchen), a laboratory (the one in the pic basically) and a little shop (where I do things but if a customer comes in I greet them, ask them to wait and run away to call someone else cos I don’t serve)

we make FRESH PASTA which is different from DRY PASTA. they’re both made with semolina flour but the fresh pasta also has eggs in the dough which makes it more yellow and taste different. it’s not necessarily better. some people don’t like it and that’s ok. (I’m one of those people sssh I like dry pasta better but ours is pretty good too)

I work mostly with the ravioli aka the stuffed pasta, but I don’t remember by heart the specific measurements, cos I rarely work in the kitchen where the stuffings are made, I work with the machines, similar to the ones in the pic. if you thought I was a cook, well it’s wrong but I never really explained it, I’m actually more of a technical operative, I work some machines and I take care of the pasta after pasteurization.

every raviolo (which is the singular, ravioli is the plural) is stuffed with ricotta cheese and another ingredient. the most classic is ricotta and spinach, then we have ricotta and mushrooms, ricotta and chicory, ricotta and tuna, ricotta and salmon, ricotta and artichokes, ricotta and mint, ricotta and pumpkin, just to name a few. some are seasonal (we make the pumpkin ones only in fall and winter, for example). a specific machine is used to make the shape and close the dumpling (you can see it in the pic, between the two people on the right). 

also we’re really cool so our ravioli aren’t only square shaped, the artichoke ravioli are heart shaped, the mushrooms are mushroom shaped, some are triangles, some are seashells, they’re pretty nice but I don’t got pics to show rn sorry

to dress (??is that the word I can’t English) the ravioli, the best suggestions are: butter and sage, OR EV oil and sage, OR fresh tomatoes and EV oil, OR the raviolo’s stuffing itself (like, it’s mushroom ravioli, use a mushroom sauce, it’s chicory ravioli, use a chicory sauce, etc etc)

among the stuffed pasta we make there are also the agnolotti (which are slightly smaller than the ravioli and contain beef) and the broth stuff (which are raviolini (yes it means small ravioli) and cappelletti, who are even smaller then the agnolotti, contain only beef and are usually eaten with broth, either meat broth or veggie broth, or even dry like normal ravioli whatever, I like broth better tho I don’t eat these cos I don’t eat beef) (also we use a different machine for the broth stuff, it looks like this 

(all the pics linked are for show, none of them come directly from my work sorry)

we also have a machine like this which makes, and google tells me in English it’s DRAWN TO BRONZE pasta. penne, tagliatelle, spaghetti, bigoli, fusilli and strozzapreti which I’m too lazy to link pics for, sorry. most are regular white pasta (which is just, semolina and eggs). then we have green pasta, made adding spinach powder; red pasta, made adding tomato powder; squid pasta, made adding squid ink and making the whole lab smell like fucking fish I hate it so much; then we have different flours like emmer, whole wheat, khorasan, I’m probably forgetting some and that’s bad cos I usually mix the stuff in this machine

then of course we just make regular gnocchi, gnocchi tricolore, gnocchi alla romana, tagliatelle, spaghetti, tagliolini, pappardelle and sheets for lasagne and I’m again too lazy to link pics sorry but I don’t really deal with the production of these, I just weigh them, make boxes, label them, shit like that.

I’m also the ones who gets the heavy jobs so I uuh load and unload our delivery van (and also deliver when our regular driver is on vacation, which is like once a year), unload the pallet of shit and let me tell you we have to get a lot of shit to make this place running, we have so many flour bags that weigh 25kg man, so many; sometimes I have to deal with tracking stuff, like expiration dates, fridge temperatures, shit like that.

and I know you didn’t ask for this but I really really wanted to talk about my job which I really really like so I’m sorry I EXTREMELY DERAILED AND MADE IT SO LONG afgd