Blog post #3

This week I learned some more about my genius hour project. To be specific, I learned techniques that are used for actually cutting the pasta. (see below) I have also finalized the recipe for the pasta dough that I am going to be using for the project. I have learned that I truly do have a love for pasta, not just food in general. Learning to do this project has reinforced this love of food and I look forward to being able to make pasta from scratch for the rest of my life and hopefully passing this skill on to future kids and my loved ones. From here, what is left for me to do is to actually go through with making the pasta and seeing how it come out! Wish me luck!!

Pappardelle: Pappardelle can be cut as instructed "Noodles" or it can be cut in strips from the flat sheet of pasta. Pappardelle is cut into ¾ inch wide strips. They can be cut with a knife or a fluted pastry wheel. A ruler can be used to assist in keeping the strips straight and consistent in width.
Spread the pasta out on a lightly floured surface or a floured dish towel. Dust the pieces with flour and allow them to dry for at least 15 minutes before cooking. The drying period will allow the noodles to firm up slightly and help prevent them from sticking to each other.