Author: Anna Waterhouse
Today in kitchen chemistry lab we practiced our final project recipe. There were a few mishaps, but that’s what trial runs are for!
The pesto came out great! I don’t think we’ll change anything here because there were no hiccups. Pine nuts were toasted perfectly and it came out nice and vibrant green and fresh and delicious!
The pasta was a bit trickier and as cool as it sound in theory, the volcano of flour and egg was much more difficult to manipulate than we had anticipated. Next time we will combine the flour salt and egg in a bowl, which is less flashy but much easier to manage.
The kneading and rolling out of the dough went well! The technique became easier as we went along so it should go quicker next time around.
The cheese filling was the source of our biggest screw up of the day. There was a miscommunication and we accidentally added the 1 and 1/2 tbsp of salt into the cheese filling rather than the boiling water where it was supposed to go. The saltiness of the filling ended up being quite overwhelming, but we will certainly not make the same mistake twice!
Another change we will make for next time is the ravioli mold that we use. While the little flowers were cute, this mold was a little too small for what we wanted. We plan to use the larger square ravioli mold for next week.
Overall it went pretty well and I expect it to go even better next week!!
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