Rolled this morning in Norwood

Flour, water, bronze

The flour is durum semolina milled in Malmesbury and it arrives on a Monday. It is the only flour in the building, so there is no soft wheat hiding in anything on the counter. Water, semolina, and eggs where the shape asks for them — nothing else goes into a dough, which is why it keeps three days in a fridge and not three months in a packet. The dies are bronze rather than teflon. Bronze is slower to push through, slower to clean, and it wears out, but it leaves the pasta with a chalky, scuffed surface that holds a sauce instead of shedding it into the bottom of the bowl. We took the shop on Grant Avenue in 2019 because it already had a cold room and a window deep enough to stand drying trays in. Rolling starts at half past four and the counter opens at nine, and what is on it at nine is what there is.