In this engaging 1-hour practical lesson, students will learn how to make fresh tagliatelle from scratch using a pasta machine. They will develop essential dough-making and rolling techniques while exploring the differences between fresh and dried pasta.
This hands-on session reinforces key skills in precision, consistency, and food preparation techniques essential for the hospitality and catering industry.
What to Expect
- Hands-On Pasta Making: Students will mix, knead, roll, and cut their own fresh pasta into tagliatelle using a pasta machine.
- Technical Skills Focus: Emphasis on correct dough hydration, gluten development, and machine-handling techniques for smooth, even pasta.
- Understanding Pasta Variations: A discussion on the differences between fresh vs. dried pasta, including texture, cooking times, and best uses.
- Food Safety & Storage: Students will learn how to store fresh pasta correctly for home use to try it at home.
Lesson 1 - Examing a Brief
Lesson 2 - Meeting the Needs of Young Diners
Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’
Lesson 4 - Identifying Nutrients in Dishes
Lesson 5 - Considering Environmental Factors
Lesson 6 - Specialist Equipment and Skills Audit
Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings
Lesson 8 - Knife Skills: Practice
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£1.50