Spud Monday gave way to pasta Tuesday in Culinary Foundations II, as we made pasta -- literally.
Chef Dan Fluharty demonstrated (at right) making pasta dough from the basics -- eggs and bread flour -- and then finished it it into several kinds of pasta. Included were half-inch wide ribbon pasta known as pappardella and raviolis stuffed with a ricotta cheese and spinach filling.
Every class member made a five-egg, three-cup-of-flour ball of dough (left), kneading it in preparation for turning it into various kinds of pasta in Wednesday's class. We also worked on the stuffings and on a pesto sauce, very similar to one I have made at home on many occasions.