Year 8 Food Design Class Fusion Pasta
Planning documentTeam member names
Cooking lesson date and day:
: Norwegian and ThaifusionIngredients and amount:
Ingredient Amount School buy We buygarlic 6 cloves no EliasWhite pepperpowderI bottle no PerkinsSalmon I fillet no perkinsEggs 1 no eliasTomatopaste1 boxOlive oil no perkinsBasil leaves 12 no eliasShrimp 3 no perkinsServes: 1
Equipment and preparation:1.
Spatula for the sauce2.
Cooking pan for sauce3.
Boiling pot for pasta4.
Knife for onions5.
Blender for tomatoes6.
This may help for students wanting to make pasta from scratch.
Create a mound of flour with the salt added into a bowl and then make a holein the middle 1min2.
Add the whole egg to the middle of the flour hole 1 min3.
Draw in the flour mixing together slowly with a fork1min4.
When flour and egg starting to mix well,use fingers to combine further.3min5.
Knead dough using hands for around 5-10 minutes on a clean surface6.
ensuring elastic texture not too flaky or to sticky and soft 7.
Wrap dough in plastic and leave for 30min to settle8.
Make sure the spagethi is put it after the water is boiling