Vermicelli Vita

The rocks of salt dance in the water as the water heats and begins to boil. The trapped bubbles of air rush to the surface and burst. The water was angry. A splash of olive oil hits the water and quickly disburses rabidly moving but not sure where to go. Dry vermicelli noodles wade in the water until they become so limp they can sit no longer. The vermicelli breathe in the water and breathe out the water becoming completely absorbed by it. Drain and replace.

The delicate swirls of pasta glisten in the copper pot as the olive oil is delicately poured over the top. Not so much that the pasta becomes wet, but enough to allow them to freely slide when moved. Roughly two table spoons of water swim around the oil and wait to be absorbed by the large spoonful of pesto. The serving fork briskly tosses the noodles onto themselves repeatedly to make sure once eaten that every bite will be as good as the last.

The pasta is tipped out from the pot and onto a large white bowl. The bowl doesn't expect to be so full as two fluffy and warm Hawaiian rolls join the arrangement. Parmesan cheese snows atop the course and bliss settles in the air.