Week 24 Advanced Culinary: Feb 1-5
I apologize for how late this weekly update is. It’s been a crazy week here with classes and softball. This week in Advanced Culinary we are making fresh pasta from scratch. We are starting with an eggless pasta dough this week. The students will then shape it into orechiette, cavatelli or various other shapes I showed them how to do. Later on in the week the students will cook the pasta off and make pasta carbonara which is a creamy sauce made with eggs, parmesan, bacon and black pepper. I hope everyone has a great week.