A workshop in celebration of the launch of Adriana’s new book, Pasta Cosmologies. In this workshop we will work with variations on traditional eggless, Italian pasta doughs to learn handmade pasta techniques. We will explore the poetic and sculptural potential of the material as a means to better understand the relationships between form, material, body, and landscape inherent to cuisine. The workshop will begin with a talk to orient materially and theoretically, then collectively make and shape the dough, and end the workshop by cooking and tasting our creations with dinner prepared by Adriana accompanied by a curated wine selection with copies of the book available for purchase.

Desuetude Press is pleased to present Pasta Cosmologies by Adriana Gallo, an exploration of pasta-making as a profound human practice interwoven with cultural memory, ecological systems, and critiques of capitalism. Pasta Cosmologies serves as both an investigation and an offering, providing readers with traditional Italian pasta-making techniques, processes, ingredients, and recipes, alongside histories, theories, and a collection of found and author-made images. Adriana Gallo conceptualizes pasta-making as poetic labor—a tactile practice that transmits personal and political knowledge across generations, inviting audiences to reflect on cooking and eating as sites of resistance and connection.

Referencing theoretical works by Marx and Silvia Federici, Gallo examines the intersections of agriculture, labor, and capitalism, proposing pasta as a vessel of cultural memory that ties individuals to their land and community. She advocates for recipes as living records—dynamic cultural artifacts that preserve and express shared food knowledge. Gallo encourages readers to reconnect with cultural heritage, ecological stewardship, and community through the simple yet profound act of making pasta.

The meal will contain gluten and dairy but will not contain any meat or seafood. Please let us know if there are any additional allergies to be aware of.

• Introductory talk Introduction to the pasta dough
• Kneading, rolling, filling, and shaping techniques
• Collective shaping
• Dinner prepared by Adriana including a preparation of the pasta we collectively make, side dishes, and wine.

• A digital home for the contents of the workshop and additional resources.
• A primer on the theoretical underpinnings of the workshop.
• Pasta Cosmologies Book

Adriana Gallo (b. Milan, 1993) is an artist, independent researcher, and culinary practitioner living between London and New York. Her practice deals with ecologies of labor, metabolic sublimes, dialectics of conviviality, and speculative production through installation, sculpture, text, workshops, lectures, and meals.