Timpano

Notes

I made timpano with Lisa on February 13-14, 2010. This was my second go-around. The first time, we had 30 people total helping, and we made two timpanos -- both tasty. I was confident I could do it with just Lisa this time because 1. I knew what I was doing this time; 2. I'm much more skilled at making pasta than I was three years ago; and 3. having so many people around the first time added its own stress. As I suspected, it was a lot less stressful this time around, and even though it was hard work, I didn't feel exhausted by the end.

However, the timpano did not turn out as well as it did the first time. My only explanation for this is that, for some reason, I was scrutinizing the recipe this time around. This is not how I normally cook, and it wasn't how I made the timpano the first time. (Back then, I was under so much time pressure, I didn't have time to screw around with measurements.) For some reason (probably fixed mindset, or a fear of not living up to previous standards), I didn't just trust my instincts. We had too much penne (I made six cups of flour worth, whereas I could have gotten away with four), which diluted the effect of the ragu. I also should have added much more pecorino. Because the pasta layers were so thick, the flavor did not meld throughout the entire timpano. There was flavor in the middle sandwiched around smushed, unseasoned penne.

It was still tasty, but not up to my usual standards.