Fresh+Pasta+and+Sauce

On our first lab day we will be making a cranberry quinoa pilaf. You will need to make sure to split your jobs between your group members to make sure the recipe gets done on time
 * FRESH PASTA AND BOLOGNESE SAUCE:**

Quinoa Jobs
Write down who will complete the following jobs on your recipe. Make pasta dough and store Prep veggies and herbs Brown ground beef Simmer sauce Roll pasta Cook pasta

Lab Prep Questions: 1. Making fresh pasta is fairly easy to do, it just takes a good amount of time to make. It is also a healthier options since there aren't any preservatives that can be found in boxed pastas. Here are some tips for making fresh pasta and using a pasta machine.

2. When making pasta there are two very important things to remember: consistency and moisture. The consistency of the dough should be firm, like play dough, without over working the dough, we don't want tough pasta! ** NOTE: ** As for moisture it is hard to roll and cut pasta dough that is dried out. ** Make sure that any dough that is not being used is covered with plastic wrap to keep it from drying out! **

3. ** NOTE: ** Overnight you will need to be careful how you store your pasta dough. ** Wrap the dough tightly in plastic wrap and store in a ziplock bag, the bag should be labeled with your period and group number. **

4. To roll the pasta dough:
 * 1) Start on setting 1 on the rollers
 * 2) Divide the dough into 3-4 smaller sections (this will make it easier to work with)
 * 3) Put the dough through roller #1 several times, folding in thirds in between each roll, until you get a good consistency
 * 4) Continue to put the dough through roller #2-#5 once through each setting, DO NOT FOLD in between each setting
 * 5) Let dough dry for 2-3 minutes BEFORE cutting (this will make cutting easier)

5. When rolling out the dough, if it tears you haven't kneaded the dough enough. You will need to start all over again at setting #1.

6. To cut the pasta:
 * 1) Cut each sheet of pasta into smaller sections, this will make it easier to work with
 * 2) Run the sheets of pasta through the roller of your choice.
 * 3) Cut pasta should be tossed with semolina flour to make sure that the pieces separate
 * 4) Lay cut pasta on a jelly roll pan until you are ready to cook it

7. Cleaning the pasta machine correctly is very important. Here are some instructions from the manufacturer on how to clean the machine without damaging it.

Lab Days
This is the breakdown of tasks that need to be accomplished each day Day 1 Make pasta dough Prep ingredients for sauce Saute mire poix Brown meat Combine all sauce ingredients Simmer sauce for 15 minutes

Day 2 Simmer sauce for 45 minutes Roll and cut pasta Cook pasta Toss together sauce/pasta and serve

Compost List
The following items will need to be placed in the compost when you are finished Onion skin and roots Celery ends Carrot ends and peels Garlic skin Mushroom stems Basil stems Oregano stems Egg shells

Pan List
This is a list of cooking equipment that will be used for the different parts of the recipe Large skillet for sauteing mire poix Medium sauce pan for browning meat and simmering sauce Stock pot for boiling pasta Pasta machine for rolling and cutting pasta