Well, I've completed my first week of my training at Le Cordon Bleu. I'm enrolled in the Patisserie & Baking program but am learning basic culinary stuff right now. Above is one of the two trays that I have to study for my spice identification test. We're also learning basic sanitation and knife cuts.On Friday, we made fresh pasta from scratch. It was awesome and so easy, really!
Here's a good place to see how it's done:
http://gourmetfood.about.com/od/cookietechniques/ss/freshpasta.htm
Noodle before cooking above and after below
Your pasta looks so yummy! Can you share the recipe. I make pasta at home too and yours looks a little different than mine.
ReplyDeleteI am so jealous!! Do I get extra points if I can identify spices? Cardamom, pink peppercorns (not really pepper!), vanilla, bay leaf, lemon grass. That is beautiful.
ReplyDeletewow looks so fun
ReplyDeletethis is so friggin exciting!
ReplyDeleteThanks, everyone! I'll post the whole recipe soon for the pasta.
ReplyDeleteEileen - I don't know if I should give you extra points since you work with plants for a living. Good job, though :)