Grain Lab- Fresh PastaKitchen Color: ______

Lab#: ______Name: ______Job Description: ______

Pasta Noodles- Day 1

Ingredients: / Equipment:
  1. Bowl or cutting board
  2. Dry measuring cup
  3. Measuring spoons
  4. Small mixing bowl
  5. Plastic Wrap

Step by Step directions:

Person / Directions:
Measure Flour and salt, mix in mixing bowl
Crack eggs and measure oil, beat together
Make a well in dry ingredients
Pour egg mixture into center of well
Work liquid into dry ingredients
Knead dough
Wrap dough, label and place in refrigerator. Refrigerate overnight

One kitchen will make ravioli filling

Ingredients:
 1/2 cup ricotta cheese
 1/4 cup grated Parmesan
 2 tablespoons chopped spinach
 1 egg
 1/4 teaspoon fresh ground black pepper
 1 pinch freshly grated nutmeg / Directions:
In a bowl combine all ingredients with a rubber spatula.
Refrigerate overnight.
Equipment:
Medium mixing bowl
Measuring cups
Rubber Spatula
Plastic Wrap
Planning / 5 / 4 / 3 / 2 / 1
Preparation / 5 / 4 / 3 / 2 / 1
Clean-up / 5 / 4 / 3 / 2 / 1
Team Work / 5 / 4 / 3 / 2 / 1

Total Points:______/20pts

Grain Lab- Fresh PastaKitchen Color: ______

Lab#: ______Name: ______Job Description: ______

Pasta Noodles- Day 2

Ingredients:
Pasta Dough from Previous Day
Olive Oil
Parmesan Cheese
Salt & Pepper
Ravioli filling from day before / Equipment:
  1. Pasta Machine
  2. Large stock pot
  3. Slotted spoon
  4. Pizza for ravioli
  5. Pastry Brush and small bowl for egg wash

Step by Step Directions

Ravioli makers (2): ______, ______

Spaghetti/Fettuccini makers(2-4): ______, ______, ______, ______

Person / Directions:
Fill large stock pot ¾ with water and salt (1 tbs salt) and bring to a rolling boil
Get out dough, cut dough into 4 sections
Flour dough and send through the machine on setting #7 (5 times, folding into thirds each time)
Gradually send though machine, closing the gap onto the machine until desired thickness (#6->#5->#4…)
Ravioli 1:
Ravioli 2:
***only job is ravioli** / Make and fill ravioli with 1st set of dough
  1. Roll out dough
  2. Scoop 1 tsp of filling onto dough ever 4 inches
  3. Smooth egg-wash over on side of dough
  4. Close, press and cut raviolis getting all of the air out
  5. Boil until they float (3-5 minutes)
  6. Toss in olive oil, parmesan cheese and season until desired

Send 2nd dough through machine, closing the gap onto the machine until desired thickness (#6->#5->#4…),
Add cutter to cut into Spaghetti or Fettuccini
Send 3rddough through machine, closing the gap onto the machine until desired thickness (#6->#5->#4…),
Add cutter to cut into Spaghetti or Fettuccini
Send 4th dough through machine, closing the gap onto the machine until desired thickness (#6->#5->#4…),
Add cutter to cut into Spaghetti or Fettuccini
Boil Pasta for 3-5 minutes, drain (do not rinse)
Toss with olive oil and parmesan cheese, season as desired

Grain- Fresh Pasta Lab Evaluation

Great Job / Good Job / Needs Improvement / Try Again / Incomplete
Planning / 5 / 4 / 3 / 2 / 1
Preparation / 5 / 4 / 3 / 2 / 1
Product / 5 / 4 / 3 / 2 / 1
Clean-up / 5 / 4 / 3 / 2 / 1
Team Work / 5 / 4 / 3 / 2 / 1
Total Score / _____/25 pts

Which group member was your greatest Asset (strongest)______Why? ______

Which group member was your greatest Liability (weakest) ______Why? ______

What went really well during this lab? ______

What do you wish would have gone differently during this lab? ______

List 5 shapes of pasta and draw a picture of them:

______/ ______/ ______/ ______/ ______

What would be a good sauce to go with each pasta listed above?

Describe the differences inDRY and fresh pasta-

****(use good describing words)****

Taste Fresh: / Appearance Fresh: / Texture Fresh:
Taste DRY: / Appearance DRY / Texture DRY: