Tortellini
In science were starting a unit on food science and cooking, but before we started learning about what we were doing and how it worked we had to make sure everyone could cook and feel comfortable in the kitchen. We decided to cook a homemade, everything from scratch Italian lunch for us to enjoy. We worked in groups of two. I worked with Alex we made mozzarella parmesan tortellini with sun dried tomatoes and other spices in the pasta dough. Maxx and bri made Gnocchi, Charmaine and sherif made Linguine with Tomato Sauce and andrew and taelon made linguini with alfredo sauce .
We decided we wanted to make tortellini because, both Alex and I are pretty comfortable in the kitchen and we wanted something really complicated to make. We had know idea how really hard it is to make tortellini. It is so time consuming and labor internsive. Alex and i were saying that we definitely would not want to do that every day, even though it was super fun.
I think one of the hardest things about making tortellini defiantly folding them. My neck hurt so bad that night. It is kind of a difficult proses. The first step was to add all the ingredients to the make the pasta dough in a mixer and mix . Then we took out the dough and kneaded for fifteen minuets by hand then we let it rest covered it plastic wrap while we prepare the filling which was just a mix of mozzarella parmesan and garlic powder. Then Alex and I roll out the dough till it’s really really thin. Then we cut the dough in to circles added filling then folded. After we folded them. They were all cooked in boiling water till done. What I thought was interesting is that fresh pasta take no time at all compared to dry. At first all our tortellini was really big, but gradually they become whet size you think of when you think of tortellini. I really enjoyed cooking. I am really looking forward to learning more.
