If there is one thing Feinstein has begun to embrace over the past few years, it is the fine art of loosening up. That applies to how she approaches cooking, as well as how she approaches her career and life.
“Before the pandemic, my approach to pasta was much more rigid. I’d tell students: ‘You have to use this type of flour. You need these certain tools,’” said Feinstein, chuckling at herself a bit. “Now I’m more like, ‘OK, you don’t have 00 flour? That’s fine! Use what you have!’”
She brings up the example of pici, which is a Tuscan, hand-rolled spaghetti. “You can use all-purpose flour, water, and olive oil,” Feinstein said. “That’s it. You don’t even need a rolling pin; you can use a wine bottle!”
The first virtual classes she taught early on in the pandemic were pici classes, and they were — in Feinstein’s words — perfect.
With each new step she has taken in her career, it has also become easier for her to let go of the somewhat rigid way of thinking that once held her back. And while Feinstein admits she has moments of nervousness about what the future holds for Pasta Social Club — as all entrepreneurs do — she makes a conscious point to take time to reflect on what she has accomplished by simply putting one foot in front of the other, one small risk at a time.
“I know what it feels like to think: I’ve made this commitment. I’ve invested time and money and resources into this career. How can I possibly walk away, even if it makes me unhappy?” Feinstein said. “The reality is you can. Maybe it will take time. It will look different for everybody, depending on your circumstances. But there are ways to make it happen.”
The Link LonkJune 23, 2021 at 11:55PM
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Finding her purpose through pasta - The Washington Post
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