Week 25 in Advanced Culinary: Feb. 8-12
I hope everyone had a great weekend. This week in Advanced Culinary the students will be moving onto the next pasta dough with an egg dough. The students will make the dough, roll out and cut their pasta. Later in the week they will take the pasta and make the classic pasta dish Cacio Pepe, which is a cheese and pepper sauce. This sauce has very few ingredients which means there is less room to hide your mistakes so their technique is very crucial in getting this dish correct. I hope everyone has a great week!