Pasta from scratch
Under the expert guidance of chef Fabiana, students learned how to make two kinds of pasta, with white flour and semolina. Students tried their hands at forming several different pasta shapes since each shape is made for particular sauces: penne rigate, capellacci (a Ferrarese specialty filled with pumpkin), tortellini, orecchiette and chitarra. As you can see, students were successful and had a great fun........they are ready to impress friends and family when they return to the U.S.
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