Homework

For many of you, next week is your last

practical activity in Food Technology. You will be working independently to make a dish of your own choosing
Bring ingredients and container for

your chosen dish. Remember the time constraints cooked and cleared away in an hour!!!

LO: To work effectively as a team to make fresh pasta pasta

Use the traffic light to indicate how confident you feel about making fresh pasta.
Give 3 tips for effective team working: 1. 2. 3.
In todays lesson we will: 1. Roll pasta 2. Make ravioli & cut linguine / tagliatelle 3. Cook & taste 4. What have we learnt today???

Fresh Pasta Dough Facts

Ratio of ingredients

= 100g flour : 1 large egg Flour is from Durum wheat high in GLUTEN (protein) The dough is kneaded to stretch the protein which gives the pasta its stretchy texture and means it does not disintegrate when cooked.

Rolling, Shaping & Filling Pasta

You will work in 4 groups equal

numbers in groups 10 minutes rolling pasta 10 minutes making ravioli 10 minutes to cook and taste your pasta 10 minutes to wash up
1st thing to do each group put a

large pan of water on to boil

Rolling Pasta
1. 2. 3. 4.

5.

6.

7.

Check machine is firmly clamped to work surface Dust surface with 00 flour Take a piece of dough (about the size of an orange) and press flat. Set the machine to widest setting and roll the dough through it (dust each side with a little flour each time you roll it through) Move the machine down a setting and run the pasta through, fold the pasta in half and run through the widest setting again. Run the pasta through each of the settings until you have a long very thin strip, dust with flour Cover with a damp tea towel to prevent it drying out

Shaping Ravioli
Cut the pasta into 15cm squares. Place teaspoons of filling

into the centre of a square of pasta.

Lightly brush around the filling with

water Lay another sheet of the pasta over the top and use your little finger to mould it around the filling to get rid of air bubbles Either trim the edges with a sharp knife or a pasta cutter or circles with a pastry cutter

Cooking Fresh Pasta

Always cook in plenty of boiling salted

water Do not overcrowd the pan with too much pasta just cook enough ravioli and tagliatelle for your team to taste. Cook for 2-3 minutes Drain and serve with a drizzle of olive oil and a little fresh parmesan Sample as a group - how is it different to dried pasta? Timings: Clearing up to be completed 10 mins before the end of the lesson what have we learnt today?

LO: To work effectively as a team to make fresh pasta

1 ingredient in fresh pasta

2 Difference from dried pasta (ingredients, cooking time, shelf life, texture)

3 things you did when making fresh pasta (one to be related to team working)