Pasta Dough in Naples
by Jonas Ayala
Under a flat, diffused Naples sky, a narrow alleyway reveals a working kitchen window where a young apprentice in a flour-dusted white apron leans over a wooden counter. Beside him, a large terracotta bowl holds a mound of fresh pasta dough, its rough texture against the smooth, glazed ceramic. Steam rises faintly from a small cup of espresso near his elbow, caught in the gray light. Behind him, stoneware crocks line a shelf, and a metal drying rack holds drying sheets of dough.
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